Free Recipe, Mediterranean Budget Under $25
Greek Lemon Potatoes
Makes 5 servings
Say goodbye to ordinary potatoes and hello to Greek Lemon Potatoes! These beauties are roasted until golden, soaked in a tangy lemon and herb marinade that packs every bite with fresh, bold flavor. Crispy edges, fluffy centers, and a punch of zest make them the ultimate side dish that’s anything but boring. Perfect for sprucing up any meal!
INGREDIENTS
5 garlic cloves , finely grated using microplane
1.2 kg / 2.5lb potatoes
1 1/2 cups chicken stock/broth , low sodium
1/2 cup olive oil
1/3 cup lemon juice
1 tbsp dried oregano
2 tsp salt
Lemon wedges, fresh oregano leaves
INSTRUCTIONS
1. Set oven temperature to 200°C/390°F (180°C fan).
2. Dice the potatoes: Chop the potatoes. Cut the large ones into three thick wedges, about 3cm / 1.2″ thick. Coat potatoes: Put all the ingredients in a roasting pan with the potatoes. Toss well.
3. Roast for 20 minutes, or 45 minutes. After flipping the potatoes, roast them for another 25 to 30 minutes, or until the liquid has almost gone and the potatoes are mostly covered in oil, leaving the pan mostly empty.
4. Potato crisping (optional): Spoon potatoes onto another tray. Scoop off as much oil as you can from the original roasting pan (leaving some fluids in there is okay), then sprinkle it over the potatoes.
5. 35 minutes for roasting: After transferring the potatoes to the oven, roast them for 35 to 40 minutes, rotating them once or twice, until they have a golden color and a slightly crispy exterior.
6. Heat up the pan juices: Return pan #1 to the oven for the final 5 – 10 minutes to decrease the liquids and turn the garlic golden. (Optional)
7. Place potatoes on a serving tray and plate up. Pour over the reduced pan juices from the garlic (or toss the potatoes in the pan). If preferred, top with oregano and lemon wedges before serving.
This AMAZING Recipe can be found in our new Mediterranean Budget Friendly Under $25 cookbook here
