Lemon Roasted Potatoes

Crispy golden brown Greek-style lemony potato spears with oregano make a great side with any entrée.

Course Side Dish, Vegetable

Cuisine greek

Prep Time 10

Cook Time 1

Servings

Calories 346kcal

Author Kylie Mazon-Chambers

Ingredients

½ cup freshly squeezed lemon juice
½ cup extra-virgin olive oil
½ cup chicken stock
½ teaspoon garlic powder
2 tablespoons oregano, chopped, divided
3 pounds Yukon gold potatoes, peeled and cut into 1” wedges
Kosher salt, as needed
Freshly ground black pepper

US Customary - Metric

Instructions

Preheat oven to 400ºF (200ºC).
In a large mixing bowl whisk together the lemon juice, olive oil, chicken stock, garlic powder and 1 tablespoon of the oregano.
Add the potatoes to the bowl and toss to combine.
Spread the potatoes in an even single layer on a large rimmed baking sheet or shallow baking dish. Season with salt and pepper.
Roast the potatoes until tender and the stock is absorbed, about 35 minutes. Flip the potatoes and continue to cook until they are golden brown with crispy edges for an additional 20 to 25 minutes. If desired, broil on high until golden brown, about 2 minutes.
Serve garnished with the remaining oregano.

Video

Notes

Use a large, non-stick rimmed baking sheet to ensure the potatoes roast in an even single layer and develop crispy, golden edges. If your pan isn’t non-stick, line it with parchment paper to prevent sticking. Avoid overcrowding—spreading the potatoes out allows them to brown properly, and if needed, roast in batches for best results.

Nutrition