Greek Roasted Potatoes
User Reviews
5
Greek Roasted Potatoes
Description
This recipe uses peeled baking potatoes cut into wedges and seasoned with olive oil, minced garlic, dried oregano, salt, and freshly ground black pepper. The wedges are arranged in a single layer in a baking dish and roasted at 400°F. Partway through cooking, chicken broth (or another stock) is added, infusing the potatoes with savory moisture that steams them gently from beneath. Lemon juice is added later to brighten the flavor as the skins become crisp and golden.
The potatoes develop a balance of tender, creamy interiors and crisp edges with aromatic oregano throughout. Fresh minced oregano added after roasting brings a fresh herbal note that contrasts with the richness of the olive oil and broth. This dish pairs well as a side for grilled meats, poultry, or Mediterranean dishes.
The recipe suggests using any starchy, sturdy baking potato such as Russets. Leftovers store well covered in the refrigerator up to four days. For convenience, potatoes can be peeled and cut a day ahead and kept submerged in water to prevent browning.
Ingredients
- 3 pounds potato peeled and cut into wedges (see note 1, baking variety
- 1/2 cup olive oil
- 4 cloves garlic minced
- 1 1/2 teaspoons oregano dried
- 1 teaspoon salt
- black pepper freshly ground
- 1/2 cup chicken broth or beef or vegetable stock (see note 2)
- 1/3 cup lemon juice freshly squeezed
- 2-3 tablespoons oregano see note 3, minced, fresh
Instructions
- Preheat oven to 400 degrees. Place the potatoes in a 13"x9" baking dish and pour the olive oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Arrange the wedges in a single layer.
- Bake the potatoes for 15 minutes. Add the stock, then toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through.
- If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with the fresh oregano and serve at once.
Notes
- Use starchy baking potatoes like Russets for ideal texture.
- Chicken broth can be substituted with vegetable or beef stock for different flavor profiles or to keep it vegetarian.
- Dried oregano seasons the potatoes before roasting, while fresh minced oregano is added as a finishing garnish.
- Potatoes can be peeled and sliced up to 24 hours in advance, stored submerged in water in the refrigerator.
- Store leftovers covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 472mg | 20% |
| Potassium | 1011mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 20mg | 22% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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