Ingredients
- Potatoes (Yukon Gold or Russet), 2 pounds, peeled and quartered
- Olive oil, 1/2 cup
- Lemon juice, freshly squeezed, 1/4 cup
- Chicken broth, 1 cup
- Dried oregano, 2 tablespoons
- Garlic, minced, 4 cloves
- Salt, 1 teaspoon
- Black pepper, 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, combine the potatoes, olive oil, lemon juice, chicken broth, oregano, garlic, salt, and pepper. Toss well to coat the potatoes evenly.
- Step 3: Arrange the potatoes in a single layer in a baking dish (9×13 inch). Pour any remaining sauce from the bowl over the potatoes.
- Step 4: Bake for 45 minutes, then increase the oven temperature to 450°F (230°C) and bake for another 15-20 minutes, or until the potatoes are golden brown and tender, and the sauce has thickened. Baste the potatoes with the pan juices every 5-7 minutes during this final stage.
- Step 5: Remove from the oven and let cool slightly before serving. Garnish with fresh oregano or parsley, if desired.
Notes
- Store leftover Greek potatoes in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the potatoes in a skillet over medium heat with a drizzle of olive oil to crisp them up again.
- These potatoes are delicious served alongside grilled chicken, lamb, or fish, soaking up all the flavorful juices.
- Don't skimp on the lemon juice – it's the key to that authentic Greek flavor and helps create a wonderfully tangy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American