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My review
Greek-Style Lemon Roasted Potatoes
koko
"A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!"
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Ingredients
1 h 15 m servings 282 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
- Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
- Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Footnotes
- Cook's Note:
- You could alternately roast these in a foil pan on the grill for about 30 to 40 minutes.
Nutrition Facts
Per Serving: 282 calories; 12.2 g fat; 39.9 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 789 mg sodium. Full nutrition
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Reviews
Read all reviews 77112 Ratings
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Most helpful positive review
9/13/2014
The fresh lemon juice really shines in this recipe. Followed the instructions to the letter, and I wouldn't change a thing. Thanks, koko, for a new potato dish.
Most helpful critical review
7/5/2015
Made these two nights in a row, grilling them both times; the first with oregano and I overcooked and over browned them. Watch carefully, as the broth evaporates quickly. Also, I found I wasn't...
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9/13/2014
The fresh lemon juice really shines in this recipe. Followed the instructions to the letter, and I wouldn't change a thing. Thanks, koko, for a new potato dish.
12/29/2014
I love lemon potatoes from my neighborhood Greek restaurant and this recipe is just about as close as you can get to theirs! I definitely will be making this again!!! (The only thing I did diffe...
7/5/2015
Made these two nights in a row, grilling them both times; the first with oregano and I overcooked and over browned them. Watch carefully, as the broth evaporates quickly. Also, I found I wasn't...
3/12/2015
Very good! I also added some fresh, finely grated garlic and some rosemary and thyme. Marinated for a couple hours before roasting.
8/6/2015
Excellent and very easy! I lined my pan with foil which helps a lot in the cleanup. It's a good thing that I always check because even after adding the broth, the liquid was eventually absorbed ...
2/16/2015
These potatoes are a hit at our house! I only used about a pound of potatoes, so I had to cut the recipe back (for only two of us). I followed the recipe exactly and wouldn't change a thing! ...
9/26/2015
I was afraid all that chicken broth would make the potatoes soupy, but it didn't and the lemon and oregano made the dish taste authentic. Very yummy, have made it twice and can tell I'll be maki...
8/29/2015
Just like the potatoes at my favourite restaurant. Don't change anything. if you omit the lemons and oregano, like some suggested, then your not making Greek style Lemon potatoes.