When it comes to Greek potatoes, one could argue that the oven roasting is a must. That's partly what makes this recipe a must-try, but it's ingredients like olive oil and lemon juice that give this side dish that can be served with almost any meal its flavorful appeal.
It’s often said that the best potatoes are cooked right along with the meat so that they absorb the flavors. They do absorb great flavor, but they can also taste a bit greasy. I have found that you can achieve a tasty and tender potato that is packed with flavor but not greasy. Try these with your next meal and see if you agree.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 5-6 potatoes, peeled and cut in to evenly sized wedges
- 1/2 cup olive oil
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- Two lemons, juiced (plus more for serving)
- 1/2 cup chicken broth
- Salt and freshly ground black pepper to taste
Note: When I serve these with roast lamb, I also add a teaspoon of dried rosemary to the mixture and that works very well.
In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.
Lightly grease a non-reactive half sheet pan with olive oil. Place the coated potatoes in a single layer and drizzle them with any remaining marinade left in the bowl.
Bake in a 400 degree oven for approximately one hour. Carefully turn the potatoes halfway through cooking to prevent them from sticking and to brown them evenly.
Re-season with salt and pepper and squeeze a bit more lemon juice (if desired) when they are fresh out of the oven.