Greek Potatoes (Lemon, Garlic, Oregano)
Creamy on the inside and slightly crisp on the edges, these Greek-style potatoes with garlic, oregano, and lemon are packed with flavor and are one of the easiest side dishes ever!
Servings: 6
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into quarters or large wedges
- 8 cloves garlic
- 3/4 cup (180ml) olive oil
- 1/2 cup (120ml) lemon juice
- 3/4 cup (180ml) low-sodium chicken stock
- 2 teaspoons Dijon mustard
- 1 tablespoon Greek dried oregano
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1 tablespoon Diamond Crystal Kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 375°F and set rack to the middle level.
- Blend the olive oil, lemon juice, chicken stock, honey, garlic cloves, and Dijon until smooth. Place the potatoes in a large roasting pan and pour the blended ingredients all over. Mix well with your hands to combine.
- Sprinkle the potatoes with the oregano, thyme, kosher salt, and pepper.
- Bake for 75 minutes, turning the potatoes at the halfway point.
- After 75 minutes check for tenderness. If most of the liquid has evaporated the potatoes can be served at this time or if there is too much liquid, turn the oven to 450°F and roast for a few more minutes or until the potatoes are charred and the liquid has mostly evaporated. Enjoy!
Notes
- Baking pan. Use one large half sheet baking pan or two baking dishes so that the potatoes are not overcrowded.
- Consistency. Greek potatoes are usually soft and creamy and not too crisp. If you would like them on the crisper side, raise the temp to 450°F after the potatoes are tender or broil for a few minutes but watch carefully!
- Leftovers. The potatoes can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Calories: 290kcal | Carbohydrates: 40.3g | Protein: 5.4g | Fat: 13.2g | Saturated Fat: 1.8g | Fiber: 6.6g | Sugar: 5.8g | Calcium: 40mg | Iron: 2mg
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