Greek Potatoes Recipe
October 20, 2020
Perhaps we're a bit biased, but there is simply nothing better than the crispy, lemony goodness of roasted Greek potatoes. You'll never have to question what you're going to bring as a side dish to your next dinner party. This comfort food staple is sure to have guests loading their plates with second and third helpings. Enjoy!
1 hour 30 minutes
- 2lb of potatoes, peeled and cut into quarters
- 3/4 cup of chicken stock
- 2 Tbsp of dried oregano
- Plenty of Salt (We prefer sea salt)
- 6-8 Cloves of Garlic, smashed and chopped
- 1/4 cup of My Greek Orchard Extra Virgin Olive Oil
- 1/4 cup of lemon juice
- Preheat the oven to 425 degrees fahrenheit
- Cut potatoes into large chunks or wedges
- Place potatoes in a pot of water that has been generously salted. Bring the water to a boil, then reduce the heat so that the water remains at a consistent simmer.
- Continue simmering until the potatoes are about a quarter of the way done.
- Drain the pot and place the potatoes in a 9x13" roasting pan.
- Whisk together the stock, olive oil, lemon, oregano, garlic and salt.
- Pour the mixture over the potatoes (gently stir them around and make sure the largest cut part of the potato is facing the pan for maximum crispiness)
- Place in the oven to roast for 45 minutes to an hour.
- If you wish to get a more evenly distributed crispiness, consider rotating the potatoes halfway through roasting.