I love serving this alongside one of my favorite chicken recipes and some of my Grandma’s Green Beans. I’ve also tried it with Russet potatoes, and it worked out wonderfully with those, too. Yukon Gold potatoes are the best choice for this recipe. When the potatoes are finished roasting, serve them along with some of the flavorful liquid left in the pan – it’s so good! If you have any freshly grated parmesan or fresh parsley on hand, I’d highly recommend garnishing the potatoes with a bit of both. Pour the liquid over the potatoes and bake them for half the time before taking them out, stirring them, and popping them back in the oven. Add them to a greased 9″ x 13″ baking dish along with the smashed garlic cloves.
After the potatoes have boiled for 10 minutes, drain the water and add the potatoes into the large bowl. Next, you’ll peel all of your potatoes, cut them into wedges, and cut those wedges in half. While the potatoes are cooking, in a large bowl we add the juice of the lemons, 5 ounces (or 150ml) of olive oil, 1 teaspoon of salt, black pepper, the oregano, the crushed garlic and mix everything together for 30 seconds. I think it’s easiest to mix it together in a liquid measuring cup, because then it’s easy to pour over the potatoes. To do this, mix together chicken broth, dried herbs, olive oil, and freshly squeezed lemon juice. The result is a fabulous side dish loaded with flavor that you can serve as part of a weeknight meal and fancy enough to serve at a dinner party. Fresh garlic, lemon juice, oregano, olive oil, Kalamata olives and tangy feta cheese. Start by making the liquid mixture that you’ll pour over the potatoes. For these Roasted Greek Potatoes, I decided to use ingredients commonly found in Greek dishes. They are incredibly delicious though! If you love really flavorful and decadent side dishes, this recipe will be a favorite of yours. The edges do crisp up really nicely, but since the potatoes essentially boil in the chicken broth and lemon juice before roasting in the oil, it’s pretty much impossible to get these potatoes to have a strong crispy crunch. Just so you know, if you’re looking for really truly crispy potatoes, this may not be the recipe you’re looking for. It’s an incredibly magical combination that my family loves. Then, during the second half of the bake time, they roast in the oil. During the first half of the bake time, they absorb all of the flavors from the chicken broth and lemon juice. Greek potatoes are potatoes that bake in a combination of broth, oil, and lemon juice. You’ll love these roasted lemon potatoes! What Are Greek Potatoes Greek potatoes are so good because they braise in chicken broth and lemon juice while they soak up the flavor, and then they roast in the oil, so that they end up crispy and delicious.
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