makes 6 servings
Prep Time
15 minutes
Cook Time
60 minutes
Total Time
75 minutes
This is a variation of a recipe given to me by my friend Dimitri, this is a go-to recipe for our household. It's easy to make and is super tasty!
3 pounds potatoes, peeled and cut into thick wedges
⅓ cup olive oil
2 lemons, juiced (or ⅔ cups)
2 teaspoons salt
1 teaspoon dried oregano (or 2 teaspoons fresh)
½ teaspoon ground black pepper
2 cups chicken broth
Preheat oven to 400 degrees F (200 degrees C).
Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
Roast potatoes in a preheated oven until tender and golden brown, about 1 hour.
To crisp the outside of the potatoes, broil potatoes until browned (a few minutes)
Peeling the potatoes is optional. If you want to save some time, just leave the skins on.
Here is the original recipe from Dimitri, for reference. It would be good to try both ways and compare the results.
Greek Lemon-Roasted Potatoes
4 lbs potatoes, peeled and quartered
1 c water
1/2 c olive oil
1/2 c freshly squeezed lemon juice (3 lemons)
1 tbsp dried oregano
1 tbsp salt
1/4 tsp freshly ground pepper
Heat oven to 500 degrees. Place potatoes in a 10-by-15-inch baking dish.
Add water, olive oil, lemon juice, dried oregano, salt and pepper. Toss potatoes until well coated.
Bake uncovered about 50 minutes, until fork-tender and brown on the edges. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed.
If desired, garnish with oregano; serve.
Serves 8.