Greek Potatoes

Enjoy crispy and flavorful Greek Potatoes with a perfect balance of lemon, garlic, and oregano. This easy-to-make side dish pairs well with roasted meats and Mediterranean dishes. Learn tips, variations, and serving ideas to elevate your dinner table!

Ingredients

• 2 lbs. Yukon gold or russet potatoes (see Notes)
• 1 cup chicken broth
• 1 chicken bouillon cube
• ½ cup olive oil
• ¼ cup lemon juice
• 4 cloves garlic, peeled and smashed
• 2 teaspoons oregano
• ¼ teaspoon pepper
• Salt, for serving

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Instructions

1. Preheat your oven to 400°F.
2. In a small bowl, dissolve the chicken bouillon cube into the chicken broth. Mix with olive oil, lemon juice, smashed garlic, oregano, and pepper. Set aside.
3. Peel the potatoes and cut them into wedges about 1-inch thick. This thickness ensures they hold their shape during cooking.
4. Arrange the potato wedges in a 9 x 13-inch baking dish and pour the prepared chicken broth mixture over them.
5. Roast in the oven for 20 minutes. Flip the potatoes and toss them to coat in the liquid (they will still be somewhat firm at this stage).
6. Continue roasting for an additional 35-45 minutes, until most of the liquid has evaporated and the tops of the potatoes start to brown slightly. (For best results, roast for the full 45 minutes.)
7. Increase the oven temperature to 415°F. Transfer the potatoes to a dark baking sheet for optimal crisping. Drizzle a little of the olive oil from the baking dish over the potatoes.
8. Roast for 15 minutes. Flip the potatoes and roast for another 10-15 minutes, or until golden and crispy.
9. Sprinkle with salt before serving and enjoy!

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Why You’ll Love This Recipe

• Authentic Flavor: The combination of lemon, garlic, and oregano creates a classic Greek taste.
• Perfect Texture: Tender on the inside and crispy on the outside.
• Simple Ingredients: Made with pantry staples you likely already have.
• Versatile Side Dish: Complements a variety of main courses, from roasted meats to grilled vegetables.

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Tips

• Use Yukon gold potatoes for a creamier texture or russet potatoes for crispier edges.
• Smash the garlic cloves gently to release their flavor without breaking them apart.
• Flip the potatoes carefully during roasting to ensure even browning.
• Roast on a dark baking sheet for maximum crispiness.

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Variations and Substitutions

• Vegan Option: Substitute vegetable broth and a vegan bouillon cube for the chicken broth.
• Herb Twist: Add a sprinkle of fresh rosemary or thyme before roasting.
• Spicy Kick: Include a pinch of red pepper flakes for a subtle heat.
• Citrus Boost: Add a little lemon zest for extra brightness.

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FAQs

1. Can I make this dish ahead of time? Yes! Roast the potatoes until tender, then reheat them at 400°F for 10-15 minutes to crisp them up before serving.

2. Can I use baby potatoes instead? Absolutely. Simply cut them into halves or quarters, depending on their size.

3. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.

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Serving and Suggestions

• Pair With: Serve alongside roasted chicken, lamb, or grilled seafood for a complete Mediterranean-inspired meal.
• Toppings: Garnish with fresh parsley or a sprinkle of feta cheese for extra flavor.
• Side Dish Ideas: Pair with a Greek salad, tzatziki, or warm pita bread.
• Wine Pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors beautifully.