Greek Roasted Potatoes

Course: Side Dish

Cuisine: Greek

Keyword: roasted potatoes

Servings: people

Calories: 355kcal

These Greek Roasted Potatoes are generously seasoned with oregano, lemon juice, and garlic, then roasted until they’re pillowy soft on the inside and crispy on the outside. Make them for a mostly hands-off and addictively delicious side dish!

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Equipment

Ingredients

3 pounds yukon gold potatoes peeled and cut into large wedges (about 8 medium potatoes)
1/2 cup olive oil
6 cloves garlic grated or finely minced
1 Tablespoon dried oregano
1 Tablespoon salt
2 teaspoons cornstarch
1 1/2 cups low sodium chicken broth or water
1/2 cup lemon juice from 3-4 large lemons

To garnish:

Instructions

Preheat your oven to 450 degrees.
Place the potatoes on a large rimmed baking sheet and toss with the olive oil, garlic, oregano, salt and cornstarch. Arrange the potatoes in an even layer, cut-sides down, then add the chicken broth and lemon juice to the pan.
Roast the potatoes, flipping halfway through, until the potatoes are fork-tender and crispy, 45-55 minutes.
Tip: If you’d like to crisp and brown your potatoes even further, pop them under the broiler for a few minutes.

Notes

Tips and tricks:

Cut the potatoes into uniform wedges, about 1/2 to 3/4 inches thick, at the widest part. I find it easiest to cut the potato in half lengthwise, then cut each half into three to four wedges, depending on the size of the potato.
Parboiling the potato wedges for 5 to 7 minutes OR soaking them in cold water isn’t necessary but can yield fluffier, crispier potatoes. Just be sure to drain and dry them thoroughly before roasting.
Don’t skimp on the seasonings! Potatoes need a good amount of salt and herbs to enhance their flavor. Taste and adjust the seasonings as needed before serving.

Nutrition