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Greek Potatoes

Crispy Greek Potatoes: A Zesty Twist on Tradition

Authentic Greek Potatoes infused with zesty lemon, garlic, and oregano, perfect for any meal.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2.5-3 lbs Russet or Yukon Gold Potatoes Essential for structure; using other varieties may change texture.
For the Marinade
  • 1/2 cup Freshly Squeezed Lemon Juice Provides tang and brightness; bottled juice not recommended.
  • 1/2 cup Extra Virgin Olive Oil Enhances richness; may substitute with avocado oil.
  • 4-6 cloves Garlic Minced; roasted garlic can be used for milder taste.
  • 2 tablespoons Dried Oregano Key for authentic flavor; fresh oregano may be substituted at double the amount.
  • 1 teaspoon Salt Enhances all flavors; adjust to taste.
  • 1/2 teaspoon Black Pepper Adds a subtle kick; freshly ground is preferred.
For Cooking
  • 1/2 cup Vegetable or Chicken Broth Provides moisture while enhancing richness; can substitute with water.
For Garnish
  • Fresh Parsley or Oregano Optional garnish for flavor and presentation.

Equipment

  • Baking sheet
  • large mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Potatoes: Wash and scrub potatoes under cool water; peel if desired, then cut into uniform wedges or chunks (1-1.5 inches thick).
  2. Soak for Crispiness: Soak cut potato pieces in a bowl of cold water for 30 to 60 minutes, then drain and pat dry.
  3. Preheat Your Oven: Preheat the oven to 400°F (200°C) for optimal cooking.
  4. Make the Flavorful Marinade: Whisk together lemon juice, olive oil, minced garlic, oregano, salt, and pepper in a large bowl.
  5. Coat the Potatoes: Toss soaked and dried potato wedges in the marinade until well-coated.
  6. Arrange on Baking Sheet: Spread marinated potatoes in a single layer on a baking sheet.
  7. Initial Roasting: Roast in the preheated oven for 20-25 minutes without disturbing.
  8. Add Broth and Flip: Flip the potatoes, pour in broth around them, then return to oven.
  9. Final Roasting Phase: Continue roasting for an additional 25-35 minutes, flipping every 10-15 minutes.
  10. Rest and Garnish: Let the potatoes rest for 5-10 minutes before garnishing with parsley or oregano.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 230mgPotassium: 800mgFiber: 4gSugar: 1gVitamin A: 2IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Pat potatoes dry after soaking for optimal crispiness and avoid overcrowding on the baking sheet to prevent steaming.

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