Description
This classic Greek potatoes recipe delivers crispy, golden wedges infused with vibrant lemon juice, garlic, and aromatic oregano. Roasted to perfection in the oven with a splash of broth, these potatoes are tender inside and irresistibly crispy outside, making an ideal side dish for any Mediterranean-inspired meal.
Ingredients
Scale
Potatoes
- 2-3 pounds Russet (Idaho), Yukon Gold, or Maris Piper potatoes
Seasoning & Flavoring
- 1/4 to 1/3 cup extra virgin olive oil
- Juice of 1-2 fresh lemons
- 4-5 cloves fresh garlic, minced or finely crushed
- Dried Greek oregano, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
Additional Ingredients
- Vegetable or chicken broth or water, enough to cover the bottom of the baking dish
- Optional garnish: fresh chopped parsley
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare Potatoes: Wash and, if preferred, peel the potatoes. Cut them into evenly sized wedges or chunks about 1.5 to 2 inches each for uniform cooking.
- Toss Ingredients: In a large mixing bowl, combine the potato pieces with extra virgin olive oil, fresh lemon juice, minced garlic, dried Greek oregano, salt, and freshly ground black pepper. Mix thoroughly to ensure even coating on all pieces.
- Arrange in Baking Dish: Transfer the seasoned potatoes into a large, shallow baking dish or roasting pan without overcrowding to allow proper roasting.
- Add Broth or Water: Pour vegetable or chicken broth (or water) into the bottom of the baking dish around the potatoes—enough to cover the base without submerging the potatoes.
- First Bake with Foil: Cover the dish tightly with aluminum foil and bake for 30 minutes at 400°F (200°C), allowing the potatoes to steam and start cooking through.
- Remove Foil and Stir: Carefully take off the foil and gently stir or flip the potatoes to promote even browning. Increase the oven temperature to 425°F (220°C).
- Final Bake Uncovered: Return the uncovered baking dish to the oven. Continue baking for 45 to 60 minutes more, stirring or flipping every 15-20 minutes until potatoes turn golden brown and crisp.
- Finish and Serve: Once crispy to your liking, remove the potatoes from the oven. Taste and adjust seasoning if necessary. Optionally, sprinkle fresh chopped parsley on top before serving immediately.
Notes
- For best texture, cut potatoes into uniform sizes to ensure even cooking.
- You can substitute vegetable broth with water if preferred for a lighter flavor.
- Ensure the baking dish is shallow to maximize crispy edges.
- Flipping the potatoes during baking prevents burning and promotes even browning.
- Use fresh lemon juice for a bright, authentic flavor.
- If preferred, peel the potatoes or leave the skin on for added texture and nutrients.
