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Homemade Slow Roasted Greek Lemon Potatoes photo

Slow Roasted Greek Lemon Potatoes

These Slow Roasted Greek Lemon Potatoes are bursting with flavor! A perfect side dish that pairs beautifully with any meal.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes:
  • 2.6 lb potatoes Yukon Gold or Russet
  • ¾ cup olive oil high-quality
  • ¾ cup lemon juice freshly squeezed
  • 1 cup vegetable or chicken broth
  • 1 tablespoon lemon zest for an extra zing
  • 8 cloves garlic peeled and thickly sliced
  • 2 tablespoons dried oregano
  • 1 teaspoon salt

Equipment

  • Large Mixing Bowl
  • Sharp knife
  • Cutting board
  • Baking dish or roasting pan (9x13 inch)
  • Aluminum foil
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

Cooking Instructions
  1. Step 1: Preheat the oven to 400°F (200°C).
  2. Step 2: Wash and peel the potatoes if desired. Cut into wedges or chunks, about 1-2 inches in size.
  3. Step 3: In a large mixing bowl, combine the olive oil, lemon juice, broth, lemon zest, garlic, oregano, and salt. Whisk until blended.
  4. Step 4: Add the potato wedges to the marinade and toss well to coat each piece.
  5. Step 5: Transfer the marinated potatoes to a baking dish, arranging in a single layer. Pour any remaining marinade on top.
  6. Step 6: Cover with aluminum foil and roast for about 45 minutes. Remove foil and roast for an additional 20-30 minutes until golden brown and crispy.
  7. Step 7: Let cool for a few minutes before serving. Garnish with fresh herbs if desired.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze leftovers in a single layer, then transfer to a freezer bag for up to 3 months.
  • Reheat in a preheated oven at 375°F (190°C) for 15-20 minutes to restore crispiness.