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Greek Lemon Roast Potatoes
Crispy roasted potatoes in chicken stock, lemon and olive oil — an essential Greek side dish. Keeping the potatoes in a single layer in the tray lets the stock reduce and absorb evenly instead of leaving some pieces swimming.
Ingredients
Instructions
Combine potatoes, lemon juice, olive oil, stock, garlic, oregano, salt and pepper.
Pour into a large roasting tray — potatoes should be in one layer.
Roast at 200°C for 45–50 minutes, turning once, until stock is absorbed and potatoes are golden.
They should be crispy outside and almost creamy inside.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
