Slow Roasted Greek Lemon Potatoes
This Slow Roasted Greek Lemon Potatoes recipe is bursting with zesty flavor! Perfectly crispy on the outside, tender on the inside—an irresistible side dish!
Equipment
- Large baking dish
- Mixing Bowl
- Sharp knife and cutting board
- Measuring cups and spoons
- Aluminum foil (optional)
Ingredients
Ingredients
- 2.6 lb potatoes waxy varieties like Yukon Gold or red potatoes
- 1 cup olive oil high-quality extra virgin
- 1 cup lemon juice freshly squeezed
- 1 cup broth (vegetable or chicken, low-sodium recommended)
- 1 tablespoon lemon zest fresh
- 8 cloves garlic thickly sliced
- 2 tablespoons dried oregano
- 1 teaspoon salt adjust to taste
Instructions
Instructions
- Preheat your oven to 400°F (200°C). A hot oven is crucial for getting that perfect crispy exterior.
- Wash and peel the potatoes if desired. Cut them into wedges or chunks, keeping them uniform in size for even cooking.
- In a large mixing bowl, combine the olive oil, lemon juice, broth, lemon zest, garlic, oregano, and salt. Whisk together until well combined.
- Add the potato pieces to the bowl and toss until they are evenly coated with the mixture. Make sure every piece is well covered to absorb all the flavors.
- Transfer the potatoes and all the liquid from the bowl into a large baking dish. Spread them out in a single layer for even roasting.
- Place the baking dish in the preheated oven and roast for 45 minutes. After 30 minutes, give the potatoes a stir to ensure they cook evenly.
- For an extra crispy finish, turn the oven up to 425°F (220°C) during the last 10-15 minutes of cooking. Keep an eye on them to avoid burning.
- Once the potatoes are golden brown and fork-tender, remove them from the oven. Serve hot, garnished with fresh herbs if desired, and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, cool completely before transferring to a freezer-safe container for up to 3 months.
- Reheat by placing in a preheated oven at 350°F (175°C) for about 15-20 minutes.