Roasted Greek-Style Lemon Potatoes Recipe
Lori
I love sharing roasted vegetable recipes. Today, I'm sharing these absolutely delicious and utterly addicting Roasted Greek-Style Lemon Potatoes recipe.
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Side Dish
Cuisine American
- 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
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!
- You can also place the skillet under a hot broiler for 2-3 minutes for even crispier results.