Greek Lemon Potatoes
Delicious Greek Lemon Potatoes are a perfect side dish, bursting with flavor from lemon and garlic.
Equipment
- roasting pan
Ingredients
Main Ingredients
- 1.2 kg potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper)
- 1.5 cups chicken stock/broth low sodium
- 0.5 cup olive oil
- ⅓ cup lemon juice
- 5 cloves garlic finely grated using microplane
- 1 tablespoon dried oregano
- 2 teaspoon salt
Garnish (optional)
- lemon wedges
- fresh oregano leaves
Instructions
Cooking Instructions
- Preheat oven to 200°C/390°F (180°C fan).
- Peel potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick.
- Place potatoes in a roasting pan with all the other ingredients. Toss well.
- Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated.
- Transfer potatoes to a separate tray. Tilt the original roasting pan and scoop off as much of the oil as you can, then drizzle over the potatoes.
- Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
- Return pan with the garlic juices to the oven for the last 5 – 10 minutes to reduce down and make the garlic golden.
- Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices and serve, garnished with lemon wedges and oregano if desired.
Notes
Use starchy, not waxy potatoes, as they absorb flavour better. Braising liquid can be substituted with water and stock cubes.
Nutrition
Serving: 1servingCalories: 349kcalCarbohydrates: 32gProtein: 7gFat: 22gSaturated Fat: 3gSodium: 976mgPotassium: 1079mgFiber: 6gVitamin C: 34mgCalcium: 80mgIron: 8.1mg
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