Name: Greek Lemon Roasted Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 3 baking potatoes (cut into wedges); 1/2 cup coconut oil or olive oil; 1/3 cup freshly squeezed lemon juice; 4 cloves garlic (minced); 1 1/2 teaspoons dried oregano (crumbled); Freshly ground black pepper; 1/2 cup chicken or vegetable stock

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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.

INGREDIENTS

3 baking potatoes, cut into wedges

1/2 cup coconut oil or olive oil

1/3 cup freshly squeezed lemon juice

4 garlic cloves, minced

1 1/2 teaspoons dried oregano, crumbled

Freshly ground black pepper

1/2 cup chicken or vegetable stock

DIRECTIONS

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.

ENJOY!!

5 from 1 vote

Greek Lemon Roasted Potatoes

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.

Course Side Dish

Cuisine American

Keyword roasted potatoes

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4

Calories 382 kcal

Author Sherri

Ingredients

3 baking potatoes cut into wedges
1/2 cup coconut oil or olive oil
1/3 cup freshly squeezed lemon juice
4 cloves garlic minced
1 1/2 teaspoons dried oregano crumbled
Freshly ground black pepper
1/2 cup chicken or vegetable stock

Instructions

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.
ENJOY!!