Greek Lemon Potatoes Garlic Oregano (Print Version)
Crispy potatoes with fresh lemon, garlic, and oregano, baked until golden and flavorful.
# Ingredients:
→ Main Ingredients
01 -
3 pounds Yukon Gold potatoes, scrubbed and cut into wedges
02 -
1/2 cup extra virgin olive oil
03 -
4 garlic cloves, thinly sliced or minced
04 -
1 tablespoon dried Greek oregano
05 -
1 teaspoon sea salt
06 -
1/2 cup chicken stock or vegetable stock
07 -
3 lemons, juiced
08 -
1 handful fresh oregano leaves
09 -
Freshly ground black pepper, to taste
# Steps:
01 -
Preheat oven to 400°F (204°C). Lightly oil a large baking dish.
02 -
Spread potato wedges evenly in the prepared baking dish. Drizzle with olive oil. Add garlic, dried oregano, sea salt, and a generous amount of freshly ground black pepper. Toss well to evenly coat potatoes in oil and seasonings.
03 -
Place dish on center rack of oven and bake for 15 minutes.
04 -
Pour chicken or vegetable stock over the potatoes. Return to oven and bake for an additional 15 minutes.
05 -
Add fresh lemon juice to the dish. Bake for 35 minutes longer, or until potatoes are fork-tender and edges are golden brown.
06 -
Transfer potatoes to a serving platter. Spoon lemon-garlic olive oil sauce from the pan over the potatoes, and finish with a sprinkle of fresh oregano leaves.
# Notes:
01 -
For maximum flavor, use Yukon Gold potatoes and avoid overcrowding the baking dish, ensuring crispy edges.