Greek Lemon Roasted Potatoes

2 ½ lbs Yukon Gold potatoes

1 cup chicken stock (or veg stock)

¼ cup lemon juice

¼ cup extra virgin olive oil

1 tbsp dried oregano

3 cloves garlic, peeled and grated

2 tsp kosher salt (or 1 tsp sea salt)

1 tbsp fresh oregano and/or sprigs of fresh oregano, chopped

Preheat oven to 400F.
Cut potatoes into halves then wedges. Place in a roasting pan or shallow baking dish. Pour chicken stock, lemon juice, olive oil over top, and sprinkle with oregano, garlic and salt and pepper. (Liquid does not have to cover potatoes completely. Mix everything together. Bake 30 minutes. Turn potatoes over and bake 20 minutes longer.
By then most of the liquid will have evaporated leaving oil behind. Transfer potatoes to a sheet pan lined with parchment paper (or continue in the same pan). Drizzle potatoes with any remaining oil (and any juices) in roasting pan.
Roast 20 to 25 minutes or longer until potatoes are crispy with browned edges. Toss with fresh oregano.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇬🇷Greek

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 1h