Crispy on the outside. Creamy on the inside. These Greek Lemon Roasted Potatoes are an impeccable side dish to have alongside chicken, pork, beef or fish.
I have made roasted potatoes for years thanks to my wonderful neighbor introducing me to them. I make them at least once a week and almost always for any dinner guests we have. They are always such a hit! I love when such a simple recipe can do that.
I decided last week to change it up a tad and, wow-o-wow, they turned out so delicious. The simple addition of lemon juice, garlic, oregano and, surprisingly, a little chicken stock created a whole new favorite.
3 baking potatoes, cut into wedges
½ cup coconut oil or olive oil
⅓ cup freshly squeezed lemon juice
4 garlic cloves, minced
1 ½ teaspoons dried oregano, crumbled
Freshly ground black pepper
½ cup chicken or vegetable stock
Preheat oven to 425°F.
Place the potatoes in a single layer on a large baking sheet.
Pour the oil, garlic, dried oregano and pepper over top and toss well to coat.
Bake the potatoes for 20 minutes.
Add the stock and bake for 20 minutes more.
Add the lemon juice, toss and bake for 20-30 minutes more or until potatoes are golden brown.
Greek Lemon Roasted Potatoes
- 3 baking potatoes cut into wedges
- ½ cup coconut oil or olive oil
- ⅓ cup freshly squeezed lemon juice
- 4 cloves garlic minced
- 1 ½ teaspoons dried oregano crumbled
- Freshly ground black pepper
- ½ cup chicken or vegetable stock
- Preheat oven to 425°F.
- Place the potatoes in a single layer in a 13-x-9-inch baking dish.
- Pour the oil, garlic, dried oregano and pepper over top and toss well to coat.
- Bake the potatoes for 20 minutes.
- Add the stock and bake for 20 minutes more.
- Add the lemon juice, toss and bake for 20-30 minutes more or until potatoes are golden brown.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Your Roasted Potatoes look delicious. Thanks so much for sharing with Full Plate Thursday and have a great week!
I might have to give these a go, they sound delicious
Christine at Light and Savvy
Wow, these look really delicious! Thanks for sharing with us at Friday Favorites! Pinned this so I can make them later! I hope you join us again next week! Hugs- Christine at Light and Savvy.
These sounds so heavenly gotta love potatoes! 🙂
Sounds great – I love lemon juice. I’ve used garlic and oregano on potatoes before but I’ve never added the stock. Can’t wait to try it.
I love the brightness of this “french fry” recipe! I would have not thought to add lemon…GENIUS! Yummo 🙂
I need to try these. I roast potatoes often but don’t use lemon. Great thinking!
Thanks for sharing with us this week at the Merry Monday link party!
We hope to see you again next week!
Kate | TheOrganizedDream.com
Ykkks! And Yummy! I going to chop up a couple potatoes! Sounds so good.
Please bring some to the party!