Greek roasted potatoes, packed full of garlic and lemon to make the most tender and delicious potato side dish, you'll love this recipe!
Ingredients
4clovesgarlicminced
⅓cupolive oil
2 1/2poundsyellow potatoesAlso known as Yukon Gold, about 40 ounces or 3-4 larger potatoes
1lemonabout 2 tablespoons
¼cupchicken brothlow sodium
1tablespoonoregano
1teaspoongarlic powder
¼teaspoonpepper
1teaspoonsalt
parsleychopped for garnish, we used flat leaf parsley
Instructions
Preheat the oven to 425°F. Lightly oil a rimmed baking sheet. You can line the bakijng sheet with aluminum foil for easier cleanup.
In a small bowl place the minced garlic cloves and olive oil, then set to the side. This infuses the olive oil with more garlic flavor.
Rinse the potatoes well then slice potatoes into wedges. Add potatoes to a large bowl. Fill the bowl with ice cold water until it covers the potatoes. Let the potatoes soak for five to ten minutes. Remove the potatoes and dry them well.
Add lemon juice and broth to potatoes, tossing to coat the potatoes evenly.
Pour olive oil over the potatoes. Add oregano, garlic powder, pepper and salt to the potatoes. Toss the potatoes so they are coated evenly.
Add the potatoes to the rimmed baking sheet. Pour any extra liquid in the bowl over the potatoes.
Bake for 20 minutes then flip each potato wedge so they cook evenly. Bake potatoes for an additional 15-20 minutes or until lightly brown on the outside and fork tender. Sprinkle fresh parsley and an extra pinch of salt if desired, then serve hot.
Notes
Which Broth? - You can use low sodium vegetable broth in this recipe instead of chicken broth without changing the flavor too much.Starchy Potatoes - Use a starchy, not a waxy potato in this recipe so it soaks up all of the delicious lemony garlic flavor. Russets work alright, but yellow and Yukon Gold potatoes tend to have the best texture and flavor. I would not suggest using red potatoes or fingerling potatoes for this recipe, they simply don't soak up enough flavor for this recipe.Garlic- If you prefer to use all fresh garlic, you can replace the teaspoon of garlic powder for four more cloves of garlic, for a total of eight cloves of garlic in the full recipe. These potatoes are garlicky and delicious!