Greek Lemon Potatoes
Delicious Greek Lemon Potatoes, infused with garlic and oregano, perfect as a side dish.
Equipment
- Roasting Pan
Ingredients
Main Ingredients
- 1.2 kg potatoes Aus: Desiree, US: Yukon Gold, UK: Maris Piper
- 1.5 cups chicken stock/broth low sodium
- 0.5 cups olive oil
- ⅓ cups lemon juice
- 5 cloves garlic finely grated using microplane
- 1 tablespoon dried oregano
- 2 teaspoon salt
Garnish (optional)
- lemon wedges
- fresh oregano leaves
Instructions
Cooking Instructions
- Preheat oven to 200°C/390°F (180°C fan).
- Peel potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick, and medium ones into 3.
- Place potatoes in a roasting pan with all the other ingredients. Toss well.
- Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes.
- Transfer potatoes to a separate tray. Tilt the original roasting pan and scoop off as much of the oil as you can, then drizzle over the potatoes.
- Transfer potatoes to the oven and roast for 35 – 40 minutes, turning once or twice, until golden and crispy.
- Return pan with garlic juices to the oven for the last 5 – 10 minutes to reduce and make garlic golden.
- Transfer potatoes to serving platter. Drizzle over reduced garlic pan juices and serve garnished with lemon wedges and oregano.
Notes
Use starchy, not waxy potatoes for better flavor absorption. Option to use vegetable stock instead of chicken stock.
Nutrition
Serving: 1servingCalories: 349kcalCarbohydrates: 32gProtein: 7gFat: 22gSaturated Fat: 3gSodium: 976mgPotassium: 1079mgFiber: 6gVitamin C: 34mgCalcium: 80mgIron: 8.1mg
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