Ingredients
- 2.5 pounds yellow or Yukon gold potatoes, peeled and cut into thick wedges or cubes
- 2 cups chicken broth or vegetable broth
- 1/2 cup olive oil
- 1/2 cup freshly squeezed lemon juice
- 5 garlic cloves, minced
- 1 tablespoon dried oregano
- 1/2 tablespoon paprika
- 1 tablespoon salt
- Optional garnish: chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the potatoes and cut them into thick wedges or cubes.
- Place potatoes in a large roasting pan. Add broth, olive oil, lemon juice, garlic, oregano, paprika, and salt. Toss to coat evenly.
- Cover the pan tightly with foil and roast for 40 minutes.
- Remove foil, toss the potatoes gently, re-cover, and roast for another 25 minutes until tender and most liquid is absorbed.
- Uncover and roast for an additional 15 minutes until golden and crisp on the edges.
- Transfer to a serving dish, drizzle with remaining pan juices, and garnish with fresh parsley if desired.
Notes
- Use vegetable broth to make the recipe fully plant-based.
- Add lemon zest before final roasting for deeper citrus flavor.
- Don’t overcrowd the pan to help crisp the edges.
- Yukon gold or yellow potatoes yield the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
