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Authentic Greek Potatoes: Crispy Lemon Perfection

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A bright and simple Greek potato side with lemon, garlic, and oregano, crispy on the outside and soft inside.

Ingredients

Scale
  • 2.5–3 lbs Russet or Yukon Gold Potatoes
  • 1/2 cup (120ml) Freshly Squeezed Lemon Juice
  • 1/2 cup (120ml) Good Quality Extra Virgin Olive Oil
  • 4–6 cloves Garlic, minced
  • 2 tablespoons Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup (120ml) Vegetable or Chicken Broth
  • Fresh Parsley or Oregano, for garnish (optional)

Instructions

  1. Wash and scrub potatoes. Peel if desired, then cut into consistent 1-1.5 inch wedges or 1-inch chunks.
  2. Soak cut potatoes in cold water for 30-60 minutes to draw out excess starch. Drain and thoroughly dry with clean towels.
  3. Preheat your oven to 400°F (200°C) with the rack in the middle position.
  4. In a large bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Add the dried potato pieces and toss to coat.
  5. Spread the marinated potatoes in a single layer on a baking sheet or roasting pan.
  6. Roast for 20-25 minutes without disturbing them.
  7. Flip the potatoes, pour in the broth, and return to the oven.
  8. Continue roasting for another 25-35 minutes, flipping every 10-15 minutes, until golden-brown and crispy.
  9. For extra crispiness, increase the oven temperature to 425°F (220°C) for the last 10-15 minutes or broil for 1-3 minutes.
  10. Remove from oven, let rest for 5-10 minutes, and garnish with fresh herbs if desired.

Notes

Dry the potatoes thoroughly after soaking for maximum crispiness. Allow potatoes to cool before storing; they can be reheated in the oven to regain texture.

Nutrition

Find it online: https://voxrecipes.com/authentic-greek-potatoes-crispy-lemon-perfection/