Description
Follow this recipe to roast potatoes until they have a crispy exterior and a tender, flavorful interior, seasoned with lemon and oregano.
Ingredients
Scale
- 3 lbs Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch chunks
- 1/2 cup fresh lemon juice
- 1/2 cup chicken or vegetable broth
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Preheat your oven to 425°F (220°C).
- Place the cut potatoes in a large bowl. Do not soak them; this helps achieve crispiness.
- In a separate small bowl, whisk together the lemon juice, broth, olive oil, minced garlic, oregano, salt, pepper, and thyme.
- Pour the liquid mixture over the potatoes and toss gently until every piece is coated.
- Spread the potatoes in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary for maximum crisping.
- Roast for 30 minutes.
- Remove the pan from the oven and carefully turn the potatoes using a spatula. Spoon some of the pan liquid over them.
- Return to the oven and roast for another 25 to 35 minutes, or until the potatoes are deeply golden brown and crispy on the outside and easily pierced with a fork.
- Serve immediately.
Notes
- Using starchy potatoes like Russet or Yukon Gold yields the fluffiest interior.
- Do not skip turning the potatoes halfway through cooking for even browning.
- If the liquid evaporates too quickly before the potatoes are done, add 1/4 cup more broth or water halfway through the cooking time.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
- Cholesterol: 0