Follow these steps for perfect results
Russet Baking Potatoes
peeled and quartered
Water
Olive Oil
Freshly Squeezed Lemon Juice
Dried Oregano
broken-leaf greek
Kosher Salt
Fresh Ground Black Pepper
Preheat oven to 500 degrees Fahrenheit.
Peel and quarter the russet baking potatoes (~8 medium potatoes).
Place the quartered potatoes in a 10 x 15 inch baking dish.
In the baking dish with the potatoes, add 1 cup of water, 1/2 cup of olive oil, 1/2 cup of freshly squeezed lemon juice (about 3 lemons), 1 tablespoon of dried oregano, 1 tablespoon of kosher salt, and fresh ground black pepper.
Toss the potatoes until they are well coated with the mixture.
Bake uncovered for approximately 50 minutes, or until the potatoes are fork-tender and have a browned crust on the edges.
Turn the potatoes halfway through the baking process (around 25 minutes) to ensure even browning.
If the liquid is absorbed during cooking, add more water to prevent sticking.
Once cooked, garnish with additional oregano, if desired.
Serve the Greek Lemon Roasted Potatoes immediately.
Expert advice for the best results
For extra crispy potatoes, soak them in cold water for 30 minutes before roasting.
Don't overcrowd the baking dish; use two if necessary.
Add a pinch of red pepper flakes for a subtle kick.
Everything you need to know before you start
10 minutes
Potatoes can be peeled and quartered ahead of time, stored in water to prevent browning.
Garnish with fresh oregano sprigs and a lemon wedge.
Serve as a side dish with grilled chicken or fish.
Pair with a Greek salad for a complete meal.
Crisp white wine from Santorini
Discover the story behind this recipe
A staple side dish in Greek cuisine, often served at family gatherings.
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