These roasted Greek lemon potatoes are full of amazing lemon flavors, crispy on the outside and juicy on the inside.
Easy to make with simple ingredients, delicious and perfect for lunch, dinner, or parties. Naturally vegan.
Serves 4
3 lbs good-sized potatoes
3/4 cup olive oil
5 cloves garlic, peeled and crushed
2 lemons, juiced
3/4 cup vegetable broth (you can use chicken broth if you’re not vegetarian)
2 heaped tsp oregano, dried
1 heaped tsp poultry seasoning
1/3 cup fresh parsley for garnish
salt, pepper to taste
Preheat oven to 375°F.
First of all, peel the potatoes and cut them into thick wedges.
Next combine the lemon juice, olive oil, garlic, poultry seasoning, broth and oregano.
Season with salt and pepper and mix everything with a wire whisk.
Now add potatoes to a shallow baking dish and pour the liquid broth mixture over them.
Mix well so that the potatoes are all coated. Bake for around 40 minutes.
Take the dish from the oven and flip the potatoes around. Bake for another 40+ minutes, until browned and cooked then serve on a platter with fresh parsley on top.
* With this recipe, I ended up transferring the potatoes after 1 hr of cooking to a shallow baking tray, sprinkling about 3/4 cup of the juices over them, (leaving the rest behind) so they had a better chance to crisp up more but still have that lovely lemony flavor.
I returned them to the oven for 30+ minutes. The broth evaporates and the juices become rich and sumptuous.