Greek Restaurant-Style Lemon Roasted Potatoes

Melissa Jo

Greek Restaurant-Style Lemon Roasted Potatoes

5 from 1 vote

These Greek potatoes cook slowly in a lemon-olive oil-chicken broth bath so they absorb insane flavor, then they get broiled until golden and caramelized on top. And don’t you dare throw out the liquid — that’s gold. Drizzle it over the potatoes, chicken, lamb, or even rice.

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Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings: 6 people

Course: Main Course

Cuisine: greek

Ingredients

5 pounds russet potatoes peeled and cut into wedges
32 ounces low-sodium chicken stock
½ cup good extra-virgin olive oil
½ cup fresh lemon juice about 3 small lemons
1 tablespoon Dijon mustard
1 tablespoon dried oregano
1 tablespoon paprika
½ tablespoon salt
½ tablespoon black pepper
7 cloves garlic smashed

Equipment

1 Large roasting pan

Method

Preheat oven to 350°F.

Prep the potatoes.

Peel the potatoes and cut them into thick wedges. Add them to a large roasting pan or two 9×13 dishes. They should be snug but not stacked too high.

Make the lemon broth.

In a large bowl or measuring cup, whisk together:
chicken stock
olive oil
lemon juice
Dijon mustard
oregano
paprika
salt
pepper

Pour over the potatoes.

Pour the mixture evenly over the potatoes. They should be almost submerged — not completely covered, but sitting in plenty of liquid.

Add the garlic.

Smash the garlic cloves and tuck them in between the potatoes so they flavor the broth as everything roasts.

Cover tightly.

Cover the pan tightly with foil so no steam escapes.

Roast.

Roast at 350°F for about 70-80 minutes, until the potatoes are tender and have absorbed most of the liquid.

Broil to finish.

Remove the foil and switch the oven to broil. Broil for 5-7 minutes until the tops are golden, caramelized, and glossy. Keep an eye on them — this happens fast.

Serve.

Spoon some of the remaining lemon-garlic broth over the potatoes before serving. That liquid is pure flavor.