Greek flavoured roast potatoes are an amazing side dish! The best way to cook them is to throw the potatoes into the bottom of a roasting pan when roasting a chicken, leg of lamb, etc. and let them cook in all of the glorious drippings from the roast! If you are not making a roast, these Greek style potatoes can be made any time! The potatoes are roasted in olive oil along with some broth, lemon juice, garlic and oregano. The broth is cooked off as the potatoes roast and all of the flavours are absorbed into the potatoes. Near the end of cooking all that’s left in the pan is the olive oil and the potatoes and the potatoes get nice and crispy cooking in the oil! These Greek style roast potatoes are the perfect side dish for any meal!
Greek Lemon Potatoes
Tasty golden brown roast potatoes with olive oil, lemon, garlic, and oregano!
- 3 pounds potatoes (such as yukon gold), peeled and cut into wedges
- 1 1/2 cups chicken broth – link this
- 1/2 cup olive oil
- 1/4 cup lemon juice (~1/2 lemon)
- 5 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- Toss the potatoes in the mixture of the chicken broth, olive oil, lemon juice, garlic, oregano and salt and place in a single layer in a large baking dish, along with the broth and oil mixture.
- Bake in a preheated 400F/200C oven until the potatoes are tender and golden brown, about 40 minutes, mixing half way through.
Option: Add 1/2 teaspoon paprika.
Note: The broth will cook off as the potatoes roast with all of the flavours being absorbed into the potatoes!
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I love your recipes! I’ve tried these greek lemon potatoes from another recipe website, and in your recipe, it may not be clear that the broth/EVOO mixture goes into the roasting pan with the potatoes. In my experience with roasting potatoes, they don’t usually involve broth of any sort – just coating with oil and herbs & spices. But boy-oh-boy! Roasting potatoes this way assures tasty potatoes that are both moist and crunchy, and don’t require loads of unhealthy fat.
I updated the recipe to indicate that the broth and oil mixture is placed in the pan with the potatoes. I love the way the potatoes absorb all of the flavours from the broth as they roast and then they end up cooking in the oil and getting crispy as well!
I wished it would be easier way to see your recipes without so much advertising, hard to follow and wouldn’t print either