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Greek-Style Lemon Oregano Roasted Potatoes

Ingredients · Serves 6 · Prep 15 min · Total 1 hr 10 min

  • 2 ½ lb Yukon Gold potatoes, scrubbed
  • ⅓ cup olive oil
  • ⅓ cup lemon juice, about 2 lemons
  • ½ cup chicken broth, or vegetable broth
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 ¼ tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp lemon zest
  • 2 tbsp parsley, chopped (optional)
  • ¼ cup feta, crumbled (optional)
simmerbee.com/r/roasted-potatoes-greek-lemonSimmerbeeCard 1 · front

Greek-Style Lemon Oregano Roasted Potatoes

Steps

  1. Heat the oven to 425°F (220°C) with a rack in the middle.
  2. Cut each potato in half lengthwise, then cut each half into 3 or 4 wedges about 1 inch thick at the widest part.
  3. In a 9x13 baking dish, whisk together the oil, lemon juice, broth, garlic, oregano, salt and pepper.
  4. Add the potato wedges and toss them in the liquid, then arrange them in a single layer with a cut side down.
  5. Roast, uncovered, until the bottoms begin to turn golden.
  6. Turn the wedges over with tongs.
  7. Roast until the liquid is mostly absorbed, the potatoes are tender and the edges are golden brown.
  8. If the potatoes still look pale, roast 5 to 10 minutes more, checking often.
  9. Sprinkle with the lemon zest, parsley and feta, spoon any pan juices over the top and serve.