Authentic Greek Potatoes
Prepared with aromatic garlic, fragrant herbs, and seasonings then slow roasted to perfection in an irresistible lemony chicken broth. These potatoes will transport you straight to a Greek taverna.
Servings: 4
Ingredients
- 2 lbs yukon gold potatoes (about 6-7 potatoes depending on size)
- 1/3 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1.5 tsp dried oregano
- 6 garlic cloves
- 1 lemon, juiced
- 1.5 cups low sodium chicken broth
- 1/4 cup water
Instructions
- Preheat oven to 400 F. Wash potatoes. Leave skin on or peel, either way works.
- Cut potatoes lengthwise in half and then cut again into quarters to make even sized wedges. Place potatoes in a deep baking dish, making sure not to overcrowd the dish.
- Pour olive oil over the potatoes. Season potatoes with salt, pepper, and dried oregano. Mix together using your hands to ensure potatoes are evenly coated in seasonings.
- Peel garlic cloves and press with the back of your knife to lightly crush each clove. Place garlic cloves throughout the potatoes.
- Juice 1 lemon and pour lemon juice over the potatoes. Add in the chicken broth and water.
- Place roasting pan in the preheated oven uncovered for 1 hour and 20 minutes.
- Remove potatoes from oven and garnish with fresh lemon wedges, if desired.
Notes
- Try to choose potatoes that are uniform sizes so the wedges you cut will be equal sizes. This helps with even cooking.
- Store in the fridge for up to 3 days. Reheat in a 350 F oven for 20 minutes, flipping halfway.