Lemon Roasted Potatoes
They may be one of my favorite sides to order in Greek restaurants, but I promise you these lemon roasted potatoes taste even better when you make them yourself.
Ingredients
- 2-3 lb russet potatoes, scrubbed clean and cut into 1 inch wedges
- 1/2 cup chicken or vegetable stock
- 1/4 cup lemon juice
- 1/2 tsp lemon zest
- 5 cloves garlic, grated or minced
- 1/2 cup olive oil
- 1 tsp dried oregano
- 1 tbsp salt
Instructions
- Preheat oven to 400. In a large bowl, whisk lemon juice and zest, stock, garlic, olive oil, oregano and salt to combine. Add in potatoes and toss until evenly coated.
- Add the potatoes and all excess liquid to a large rimmed baking sheet (you may need to use two baking sheets to ensure that the potatoes are not touching and have ample room to get crispy.) Roast for for 1 hour, checking and tossing halfway through. By the end, all of the liquid should be absorbed and the potatoes should be crispy on the bottom. If not, you can broil them for a few minutes until golden brown.