Greek Potatoes

Greek Potatoes: A Zesty, Flavor-Packed Side Dish

When it comes to flavorful side dishes, these Greek Potatoes stand out with their zesty lemon, rich olive oil, and aromatic garlic. Roasted to perfection, they’re tender on the inside, crispy on the edges, and bursting with Mediterranean flavors. Whether you’re pairing them with grilled meats or serving them as part of a mezze spread, these potatoes are a delicious and easy-to-make dish that will elevate any meal.

Ingredients:

• 2 ½ pounds baking potatoes, peeled and cut into thick wedges
• 1 ½ cups chicken broth
• ½ cup olive oil
• ¼ cup lemon juice
• 3 cloves garlic, minced
• 1 tablespoon dried oregano (or 2-3 tablespoons fresh oregano)
• 1 teaspoon salt
• Fresh ground pepper, to taste
• Sprinkle of paprika (optional)

Directions:

1. Prepare the Potatoes
   Preheat your oven to 350°F (175°C). Peel the potatoes and cut them into thick wedges. Rinse them thoroughly under cold water and drain.
2. Combine the Ingredients
   In a large 13×9 inch baking dish, mix together the chicken broth, olive oil, lemon juice, minced garlic, oregano, salt, and freshly ground black pepper. This zesty marinade will soak into the potatoes during baking, creating a flavorful base.
3. Coat the Potatoes
   Add the potato wedges to the baking dish, making sure to coat them evenly with the lemony broth mixture. Stir them gently to ensure all the wedges are well covered with the seasoning and liquid.
4. Bake the Potatoes
   Place the baking dish in the preheated oven and bake uncovered for 1½ hours. About halfway through cooking, give the potatoes a stir to ensure they cook evenly. Test the potatoes with a fork after 1½ hours; if they aren’t fully tender, continue baking for an additional 15 minutes.
5. Let the Potatoes Rest
   Once the potatoes are golden and tender, remove them from the oven and let them sit for about 10 minutes. This resting time allows the flavors to meld and the potatoes to absorb more of the delicious marinade.
6. Serve and Enjoy
   Serve the potatoes hot, sprinkled with a bit of paprika for an extra pop of color and flavor, if desired. These potatoes make an excellent accompaniment to grilled meats, roasted vegetables, or even as part of a vegetarian meal.

Cooking Tips:

• For an extra crispy texture, turn up the oven to 400°F for the last 15 minutes of cooking.
• If you prefer a more herbaceous flavor, use fresh oregano instead of dried, adding it towards the end of the cooking process.
• Feel free to sprinkle some crumbled feta or chopped parsley on top just before serving for an added Greek touch.

Nutritional Information:

• Prep Time: 10 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 1 hour 40 minutes
• Calories: 275 kcal per serving
• Servings: 6 servings

These Greek Potatoes are simple to make but packed with flavor, thanks to the combination of tangy lemon, aromatic garlic, and rich olive oil. The slow roasting process ensures that the potatoes become tender on the inside and perfectly crispy on the outside. They’re an ideal side dish for any occasion, from a casual weeknight dinner to a festive gathering. Enjoy this Mediterranean-inspired recipe and bring a taste of Greece to your table!

Greek Potatoes

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• Author: Dulcia
• Total Time: 1 hour 40 minutes
• Yield: 6 1x

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Description

Greek Lemon Potatoes are a timeless side dish that brings together the vibrant flavors of lemon, garlic, and oregano. Baked to golden perfection, these tender potatoes soak up all the delicious broth, becoming both savory and citrusy. It’s a Mediterranean classic that pairs wonderfully with roasted meats or fresh salads.

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Ingredients

Scale 1x2x3x

2 ½ pounds baking potatoes, peeled and cut into thick wedges
1 ½ cups chicken broth
½ cup olive oil
¼ cup lemon juice
3 cloves garlic, minced
1 tbsp dried oregano (or 2–3 tbsp fresh)
1 tsp salt
Fresh ground pepper to taste
Sprinkle of paprika (optional)

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Instructions

Preheat oven to 350°F (175°C).
Peel the potatoes and cut them into thick wedges. Rinse well and drain.
In a 13×9 inch baking dish, combine the chicken broth, olive oil, lemon juice, garlic, oregano, salt, and pepper.
Add the potato wedges to the dish, stirring to coat them evenly with the mixture.
Bake uncovered for 1½ hours. Test with a fork, and if necessary, bake an additional 15 minutes until fully tender.
Let the potatoes sit for 10 minutes before serving to allow the flavors to meld.

• Prep Time: 10 minutes
• Cook Time: 1 hour 30 minutes

Nutrition

• Calories: 275