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.
Total time
60 min
Prep
10 min
Cook
50 min
Difficulty
easy
Cuisine
Greek
vegangluten-free
Ingredients
1.2kglarge potatoes, peeled and cut into wedges
juice of 2lemons
4 tbspolive oil
250mlchicken or vegetable stock
4 clovesgarlic, minced
1 tspdried oregano
salt and pepperto taste
Instructions
1
Combine potatoes, lemon juice, olive oil, stock, garlic, oregano, salt and pepper.
2
Pour into a large roasting tray — potatoes should be in one layer.
3
Roast at 200°C for 45–50 minutes, turning once, until stock is absorbed and potatoes are golden.
4
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.
Calories
364
Protein
6.7g
Fat
14.1g
Carbs
54.1g
Fiber
7.3g
Sodium
257mg
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