Description
Dive into the rich and aromatic world of Greek cuisine with these Greek-Style Oven Roasted Potatoes. Each wedge is perfectly coated in a zesty and herbaceous marinade, creating a balance of crisp edges and tender insides. The hint of lemon adds a refreshing burst that enhances the earthy flavors of oregano and garlic, making it a perfect side dish or a standalone vegetarian treat.
Ingredients
2 and a half pounds baking potatoes, peeled and cut into eighths
1 and half cups chicken broth
1/2 cup olive oil
1/4 cup lemon juice
3 cloves garlic, minced
1 tbsp. dried oregano (fresh 2–3 tbsp.)
1 tsp. salt
Fresh ground pepper to taste
Sprinkle of paprika (optional)
Instructions
Preheat the oven to 350°F (175°C).
Peel potatoes and cut them into thick wedges. Rinse well and drain.
In a 13×9 inch baking dish, mix chicken broth, olive oil, lemon juice, garlic, oregano, salt, and pepper.
Add potatoes and stir to coat them well with the seasoning mix.
Bake, uncovered, for 1 and 1/2 hours. Test with a fork, and if necessary, cook for an additional 15 minutes.
Let the dish sit for 10 minutes before serving for the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
Nutrition
- Calories: 1 hour 55