Crispy Greek Potatoes roasted with lemon juice, olive oil, garlic, and oregano for an authentic Mediterranean side dish.

Scale

2.5–3 lbs Russet or Yukon Gold Potatoes

1/2 cup Freshly Squeezed Lemon Juice

1/2 cup Extra Virgin Olive Oil

4–6 cloves Garlic, minced

2 tablespoons Dried Oregano

1 teaspoon Salt

1/2 teaspoon Black Pepper

1/2 cup Vegetable or Chicken Broth

Fresh Parsley or Oregano, for garnish

1. Wash, scrub, peel if desired, and cut potatoes into wedges.

2. Soak potatoes in cold water 30-60 minutes, then dry thoroughly.

3. Preheat oven to 400°F (200°C).

4. Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper. Toss potatoes to coat.

5. Spread in single layer on baking sheet.

6. Roast 20-25 minutes undisturbed.

7. Flip potatoes, add broth, and return to oven.

8. Roast 25-35 minutes more, flipping occasionally.

9. Increase heat for final crisp if desired.

10. Rest 5-10 minutes, garnish, and serve.

Dry potatoes completely for maximum crispiness.

Avoid overcrowding pans.

Use fresh lemon juice for best flavor.