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Authentic Greek Potatoes

These Authentic Greek Potatoes are crispy on the outside and tender on the inside, infused with zesty lemon and garlic, making them a healthier alternative to traditional roasted potatoes.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5-3 lbs Russet or Yukon Gold Potatoes Choose based on preference.
  • 1/2 cup Freshly Squeezed Lemon Juice About 120 ml.
  • 1/2 cup Good Quality Extra Virgin Olive Oil About 120 ml.
  • 4-6 cloves Garlic, minced To taste.
  • 2 tablespoons Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup Vegetable or Chicken Broth About 120 ml. Can be substituted with water.
  • Fresh Parsley or Oregano, for garnish Optional.

Method
 

Preparation
  1. Wash and scrub the potatoes. Peel if desired and cut into consistent 1-1.5 inch wedges or 1-inch chunks.
  2. Soak cut potatoes in cold water for 30-60 minutes to draw out excess starch. Drain thoroughly and pat them dry.
Cooking
  1. Preheat your oven to 400°F (200°C) with an oven rack in the middle position.
  2. In a very large bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Add the dried potato pieces and toss to coat evenly.
  3. Spread the marinated potatoes in a single layer on a large baking sheet, ensuring they are not crowded.
  4. Roast for 20-25 minutes without disturbing them.
  5. Carefully flip the potato pieces and pour the broth into the baking pan around them. Return to oven.
  6. Continue roasting for another 25-35 minutes, flipping every 10-15 minutes, until fork-tender and golden brown.
  7. For extra crispiness, increase oven temperature to 425°F (220°C) for the last 10-15 minutes or use the broiler for 1-3 minutes.
  8. Let the potatoes rest for 5-10 minutes before serving. Garnish with fresh parsley or oregano if desired.

Notes

These potatoes pair well with grilled meats or salads and can be stored in the refrigerator for up to 4 days. For freezing, lay them flat on a baking sheet before freezing for easy storage.