If you’re looking for the best roasted potato recipe, look no further. Simple and comforting lemon-roasted potatoes with garlic finished with fresh oregano.
This is a traditional Greek side dish, known as Ellinikos Lemoni Patatas is popular in Greek cuisine. Here’s the recipe for my Oven-Roasted Greek Potatoes.
Tina, my sister, is coming over to take photos for this spread. I’m making a double batch of my oven-roasted Greek Potatoes and plenty of Pork Slovakia With Tzatziki Sauce, this way she can take home dinner for her and her husband, Dave.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yields: 12 servings (2 baking dishes)
Equipment: 2 large mixing bowls, 2 (9 x 13) baking dishes, hand-held juicer, chef’s knife, cutting board
Ingredients:
8 medium to large-sized Yukon gold potatoes, peeled, washed, cut into wedges, divided
8 large garlic cloves, finely minced and divided
1/2 cup of olive oil, divided
2 lemons, juiced, divided
2 1/2 cups of chicken broth, divided (substitute unsalted vegetable broth)
1 1/2 tablespoons of dried Greek oregano, divided (substitute dried oregano)
1 1/2 tablespoons of Kosher salt, divided
1 1/2 teaspoons of freshly-ground black pepper, divided
Garnishes:
1 cup of Italian flat-leaf parsley, finely chopped and divided
1/2 cup of fresh Greek oregano leaves, divided
Instructions:
Peel potatoes and cut them in half. Next, slice each half into large wedges. Let them stand in water while preparing the sauce.
In two large mixing bowls, whisk together the olive oil, lemon juice, broth, dried oregano, Kosher salt, and fresh ground black pepper.
Drain and dry the potatoes.
Spray both baking dishes with non-stick cooking spray. Evenly divide the potatoes and finely chopped garlic between both baking dishes. Toss to combine.
Pour the liquid from each bowl into each baking dish of potatoes.
Cover each baking dish with foil, and transfer to the oven. Bake for 40 minutes. Remove from the oven briefly to uncover both baking dishes. Return to the oven to roast for another 10 to 15 minutes or until the potatoes are cooked through and golden brown with a little crust forming.
To add a nice char and great texture to the potatoes, place one baking dish at a time under the broiler for about 3 minutes. Keep a close eye on them so they don’t burn.
Remove from the oven. Before serving, garnish with finely chopped Italian flat-leaf parsley and fresh oregano leaves. Serve hot.
There you have it, my Oven-Roasted Greek Potatoes.
Notes:
1) This recipe is for two baking dishes of Oven-Roasted Greek Potatoes. Divide this recipe in half for 6 servings.
2) To achieve the right texture, Greek potatoes are baked covered for approximately. 40 minutes in plenty of liquid-olive oil, lemon juice, and broth. As they’re covered, the potatoes become tender as they absorb steam and take in the flavored liquid.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Oven-Roasted Greek Potatoes (Lemoni Patatas)
Equipment
- 2 mixing bowls Large
- 2 baking dishes 9x13
- 1 juicer Hand-held
- 1 chef's knife
- 1 cutting board
Ingredients
- 8 med- large-sized Yukon Gold potatoes Peeled, washed, cut into wedges, divided
- 8 large cloves garlic Finely minced and divided
- 1/2 cup olive oil Divided
- 2 juiced lemons Divided
- 2 1/2 cups chicken broth Divided (substitute unsalted vegetable broth)
- 1 1/2 tbsps Greek dried oregano Divided (substitute dried oregano)
- 1 1/2 tbsps kosher salt Divided
- 1 1/2 tsps black pepper Freshly-ground and divided
Garnishes:
- 1 cup Italian flat-leaf parsley Finely chopped and divided
- 1/2 cup fresh Greek oregano leaves Divided
Instructions
- Peel potatoes and cut them in half. Next, slice each half into large wedges. Let them stand in water while preparing the sauce.In two large mixing bowls, whisk together the olive oil, lemon juice, broth, dried oregano, Kosher salt, and fresh ground black pepper.Drain and dry the potatoes.Spray both baking dishes with non-stick cooking spray. Evenly divide the potatoes and finely chopped garlic between both baking dishes. Toss to combine.Pour the liquid from each bowl into each baking dish of potatoes.Cover each baking dish with foil, and transfer to the oven. Bake for 40 minutes. Remove from the oven briefly to uncover both baking dishes. Return to the oven to roast for another 10 to 15 minutes or until the potatoes are cooked through and golden brown with a little crust forming.To add a nice char and great texture to the potatoes, place one baking dish at a time under the broiler for about 3 minutes. Keep a close eye on them so they don't burn.Remove from the oven. Before serving, garnish with finely chopped Italian flat-leaf parsley and fresh oregano leaves. Serve hot.There you have it, my Oven-Roasted Greek Potatoes.
Notes
1) This recipe is for two baking dishes of Oven-Roasted Greek Potatoes. Divide this recipe in half for 6 servings.
2) To achieve the right texture, Greek potatoes are baked covered for approximately. 40 minutes in plenty of liquid-olive oil, lemon juice, and broth. As they're covered, the potatoes become tender as they absorb steam and take in the flavored liquid.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
https://lindalouhamel.com/2013/10/18/recipe-for-my-greek-salad/
https://lindalouhamel.com/2020/07/17/pork-souvlaki-with-tzatziki-sauce/
