Ingredients
- Potatoes (Yukon Gold or Russet), 2.5 lbs, peeled and quartered
- Olive Oil, 1/2 cup
- Lemon Juice, 1/4 cup, freshly squeezed
- Water, 1 cup
- Dried Oregano, 2 tablespoons
- Garlic, 4 cloves, minced
- Chicken or Vegetable Broth, 1/2 cup
- Salt and Pepper, to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, combine the potatoes, olive oil, lemon juice, water, oregano, minced garlic, chicken/vegetable broth, salt, and pepper. Toss well to ensure all potatoes are evenly coated.
- Step 3: Arrange the potatoes in a single layer in a large baking dish. It's important not to overcrowd the dish, as this will steam the potatoes instead of roasting them. If necessary, use two baking dishes.
- Step 4: Bake for 45-60 minutes, or until the potatoes are tender and golden brown, flipping them halfway through for even browning. If the liquid evaporates too quickly, add a little more water or broth to the pan.
- Step 5: Once the potatoes are cooked through, increase the oven temperature to 450°F (230°C) and bake for another 5-10 minutes to get them extra crispy.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, though they're best enjoyed fresh.
- To reheat, spread the potatoes on a baking sheet and bake at 350°F (175°C) until warmed through and slightly crisp again.
- Serve these flavorful potatoes alongside grilled chicken, lamb, or a fresh Greek salad for a complete Mediterranean meal.
- Don't skimp on the olive oil and lemon juice – they are key to achieving the authentic tangy and crispy texture that makes these potatoes so delicious!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American