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Roasted Potatoes · Greek-Style Lemon Oregano

Greek-Style Lemon Oregano Roasted Potatoes

Potato wedges roast in lemon juice, broth, garlic and oregano. They soak up the liquid, then turn golden at the edges. Tangy, tender and great with chicken or fish.

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Prep
15 min
Cook
55 min
Total
1 hr 10 min
Serves
6
Level
Easy

Ingredients

  • 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)

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.

Tip: Use vegetable broth and skip the feta to keep it vegetarian and dairy-free.

Tip: Don't worry if the dish looks soupy at first. The potatoes drink up the liquid as they cook.

Storage: Refrigerate up to 4 days. Reheat in a 400°F oven until sizzling.

Estimated nutrition per serving: 260 calories · protein 4 g · carbohydrates 35 g · fiber 4 g · sugars 2 g · fat 12 g (saturated 1.5 g) · sodium 450 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.