So many roasted potatoes are dry and boring. Not these!!! These Greek Potatoes are roasted in lemon, garlic, and oregano, giving them that incredible Mediterranean flavor. And the best part? They’re cooked in chicken broth, so they’re tender on the inside with just a hint of crispiness on the outside. It’s not about crunch here—it’s about soaking up all that delicious lemony, garlicky goodness! These potatoes are perfect for any meal, and trust me, once you try them, you’ll want to make them again and again. First, get your oven heated up to 400°F (200°C). In a large bowl, whisk together ¼ cup olive oil, ¼ cup lemon juice, 4 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Tip: Whisk well so the garlic and herbs are evenly distributed in the oil and lemon juice. Add 3 pounds of potato wedges (Yukon Gold or Russet) to the bowl and toss them around until they’re well coated with the dressing. You want every wedge to soak up that flavor. Transfer the coated potatoes to a large baking dish or sheet pan. Pour 1 cup of chicken broth around the potatoes—this is the secret to keeping them tender while they roast. Tip: The chicken broth adds moisture and extra flavor, so don’t skip this step! Pop the dish in the oven and roast for 45 minutes, stirring the potatoes occasionally. After 45 minutes, crank the oven up to 425°F (220°C) and roast for another 15 minutes. This is when the potatoes will crisp up a bit on the outside while staying nice and tender inside. Once the potatoes are done, take them out of the oven and sprinkle with chopped fresh parsley. Serve with lemon wedges on the side.
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title: “Greek Potatoes” ShowToc: true date: “2024-11-06” author: “Jeanine Gaskins”
Greek Potatoes
The only thing better than my Greek Chicken recipe, is a side of Greek Potatoes to go along with it! These potatoes are cooked in a baking dish with savory chicken broth, olive oil, garlic, lemon juice, and simple seasonings. They absorb all of that flavor during the baking process, making them super flavorful from the inside out. While the potatoes bake, the liquid reduces down, leaving you with concentrated oil that you then drizzle over the potatoes on a baking sheet at the end. This leaves you with a soft and pillowy inside, and a crispy outside. And though the potatoes do need some time in the oven, it takes just about 10 minutes to get them in the oven, so preparation is super easy.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Peel the potatoes and slice into wedges. Transfer to a 9 x 13-inch baking dish or roasting pan. Top with a combination of chicken broth, lemon juice, olive oil, smashed garlic, oregano, and pepper.
Roast at 400° for 20 minutes. Flip and spoon the liquid over the potatoes. Roast for 35-45 more minutes, until the remaining liquid is minimal and the tops start to brown slightly.
Transfer to a roasting sheet and drizzle some of the remaining oil on top. Increase heat to 415° and roast for 15 minutes. Flip and roast for 10-15 more minutes, or until browned and crispy. Sprinkle with salt and serve!
Storage
These potatoes are best when served fresh, but leftovers can be left to cool completely and then stored in an airtight container. They can be reheated at 350° F for about 10-15 minutes.
What to Serve with Greek Potatoes
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9 x 13-inch Baking Pans Dark Baking Sheets Measuring Cup with Spout
