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Greek · Side
The Best Greek Potatoes
Crispy golden edges meet tender, garlicky centers in these iconic Greek potatoes, infused with lemon juice and oregano. Roasted low and slow with olive oil and broth, they become impossibly creamy inside while developing irresistible caramelized corners. Perfect as a side for grilled fish or lamb, or honestly, just make them the star of your weeknight dinner.
Prep time
10 minutes
Cook time
1 hour 30 minutes
Total time
1 hour 40 minutes
Servings
4
Ingredients
- 2 lbs potatoes, peeled and chopped into chunky wedges
- 6 garlic cloves, crushed
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup olive oil
- Juice of 1 lemon (medium to large)
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- Fresh parsley for sprinkling (optional)
Instructions
- Grease a large baking dish or tray with olive oil and preheat the oven to 400°F (200°C).
- Pour the potato wedges into the dish in an even layer.
- Combine the garlic, broth, olive oil, lemon juice, oregano, salt, and pepper. Stir well, then pour over the potatoes.
- Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid.
- Bake again for another 45 minutes or until the potatoes are well browned.
- Scatter with parsley (if using) and serve with some of the delicious juices. Don't forget the burnt crispy bits on the bottom of the pan!
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