Roasted Greek-Style Lemon Potatoes Recipe
I love sharing roasted vegetable recipes. Today, I'm sharing these absolutely delicious and utterly addicting Roasted Greek-Style Lemon Potatoes recipe.
Ingredients
- 2 1/2 lbs. Russet potatoes or other starchy or waxy potato like Yukon Gold Potatoes , peeled and cut into thin or thick wedges
- 1 t. garlic powder of garlic cloves, if preferred
- Sea salt and black pepper to taste
- 3/4 c. vegetable stock or chicken broth, if preferred
- 1/4 c. extra virgin olive oil
- 1/2 c. fresh lemon juice
- 2 t. fresh lemon zest preferably organic
- 1/2 T. dried oregano
Instructions
- Place top oven rack in the center position and pre-heat oven to 400°F.
- Prep and arrange the potatoes in a single layer in a large cast iron skillet. Sprinkle with the garlic powder and season with salt and black pepper, to taste. Set aside.
- Whisk together the vegetable broth, good olive oil, lemon juice, lemon zest and oregano in a large bowl and pour over the potatoes.
- Place the skillet in the preheated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
- After cook time is complete, remove the skillet from the oven and carefully drain and reserve any excess liquid in the skillet. Return to oven for another 5 minutes or roast potatoes until they're golden brown on the edges.
- Remove from oven and cool slightly before serving with a little bit of the reserved cooking liquid drizzled on top. Enjoy!
Notes
- You can also place the skillet under a hot broiler for 2-3 minutes for even crispier results.