Lemon Roasted Greek Potatoes
Wedge-cut potatoes roasted low and slow in a lemony broth with olive oil, garlic, and oregano until the liquid absorbs and the potatoes turn golden and tender throughout.
Ingredients
- 3 lbs russet or Yukon Gold potatoes, cut into wedges
- 1/3 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1 cup vegetable broth (or water)
- 4 cloves garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 3 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Preheat oven to 400°F.
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2
In a large bowl, whisk together 1/3 cup extra-virgin olive oil, 1/3 cup fresh lemon juice, 1 cup vegetable broth (or water), 4 cloves minced garlic cloves, 2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
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3
Add 3 lbs cut into wedges russet or Yukon Gold potatoes to the bowl and toss to coat evenly. Transfer to a large 9x13-inch baking dish and spread in a single layer, cut side down. Pour any remaining liquid from the bowl over the top.
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4
Roast uncovered for 40 minutes. Flip the potatoes and return to the oven.
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5
Continue roasting for another 30-35 minutes until the potatoes are golden, tender all the way through, and the liquid has been absorbed and slightly caramelized on the pan bottom.
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6
Transfer to a serving platter and garnish with 3 tbsp chopped fresh flat-leaf parsley. Serve hot.