Greek Lemon & Garlic Roasted Potatoes (Print version)
Tender Greek lemon and garlic roasted potato wedges with golden edges, oregano, olive oil, and a bright pan sauce.
# Ingredients:
For the potatoes
01 -
3 lb (1.4 kg) Yukon Gold potatoes, peeled if desired and cut into thick wedges
02 -
1/2 cup (120 ml) extra-virgin olive oil
03 -
3/4 cup (180 ml) vegetable broth
04 -
1/3 cup (80 ml) fresh lemon juice
05 -
1 teaspoon finely grated lemon zest
06 -
6 garlic cloves, finely grated
07 -
2 teaspoons dried Greek oregano
08 -
1 1/2 teaspoons kosher salt
09 -
1/2 teaspoon black pepper
For serving
10 -
2 tablespoons chopped fresh parsley or fresh oregano
11 -
Lemon wedges
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Set out a large metal roasting pan or rimmed baking dish.
02 -
Cut the potatoes into thick wedges, about 1 inch at the widest point, so they hold up during the long roast.
03 -
In the roasting pan, whisk together the olive oil, vegetable broth, lemon juice, lemon zest, grated garlic, oregano, salt, and pepper.
04 -
Add the potatoes to the pan and turn them until all sides are coated in the lemon garlic mixture. Spread them in an even layer.
05 -
Cover the pan tightly with foil and roast for 30 minutes, until the potatoes have started to soften and absorb the liquid.
06 -
Remove the foil, turn the potatoes cut side down, and roast for 35-45 minutes more, turning once, until the liquid is mostly reduced and the edges are golden.
07 -
Let the potatoes rest for 5 minutes. Spoon the reduced pan juices over the top, then finish with fresh herbs and lemon wedges.
# Good to know:
01 -
Cut the potatoes into thick wedges so they absorb flavor without falling apart.
02 -
The pan juices should reduce to a glossy lemon garlic coating by the end of roasting.
03 -
Best served hot, shortly after baking.