Ingredients
Scale
- 2.5 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 cup olive oil
- 1/2 cup lemon juice, freshly squeezed
- 2 cups chicken broth (or vegetable broth)
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, combine the potatoes, olive oil, lemon juice, chicken broth, minced garlic, oregano, salt, and pepper. Toss to ensure potatoes are evenly coated.
- Step 3: Transfer the potato mixture to a large baking dish, arranging the potatoes in a single layer if possible.
- Step 4: Bake for 45 minutes, then flip the potatoes and bake for another 30-45 minutes, or until golden brown and tender.
- Step 5: If the potatoes are browning too quickly, cover the dish loosely with foil. Check the liquid level during baking and add more broth if necessary to prevent burning. The potatoes should be tender and the liquid mostly absorbed, leaving a flavorful sauce.
Notes
- Refrigerate leftover Greek lemon potatoes in an airtight container for up to 3 days.
- For best results, reheat in a skillet over medium heat with a splash of broth to re-emulsify the sauce.
- Serve these tangy potatoes as a delightful side dish alongside grilled chicken, fish, or a hearty Greek salad.
- Don't skimp on the lemon juice; its acidity is key to creating that signature Greek flavor and tenderizing the potatoes!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American