Ingredients
Method
- Preheat your oven to 400°F (200°C). Set your oven rack in the middle position.
- Wash and dry the potatoes. Cut into wedges or large chunks about 2 inches each. Soak in cold water for 15 minutes if time allows, then drain and dry thoroughly.
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- Add the potatoes to the bowl and toss until each piece is coated with the marinade.
- Spread the potatoes evenly in a roasting pan. Pour the broth around the potatoes (not over them).
- Cover the pan loosely with aluminum foil and roast for 30 minutes.
- Remove the foil and roast uncovered for another 30-40 minutes, tossing gently halfway through, until potatoes are golden and crispy on the edges.
- Check doneness by piercing with a fork; potatoes should be tender inside.
- Optionally sprinkle extra oregano and a squeeze of lemon juice before serving. Serve warm.
Nutrition
Notes
Potato Choice: I've tested this with both Yukon Golds and baby potatoes, and I really prefer Yukon Golds for their buttery texture and ability to get crispy edges.
If you use baby potatoes, just cut them in half or quarters so they're roughly the same size.
Soaking Tip: Don't skip the cold water soak if you have the time.
I discovered this by accident one day when I was behind schedule, and the potatoes that soaked turned out much fluffier inside and crispier on the outside.
Even 10 minutes makes a difference.
Broth Placement: I learned the hard way to pour the broth around the potatoes, not over them.
When I poured it directly on top, the potatoes got soggy instead of developing that beautiful golden crust.
The broth should just come up about a quarter inch in the pan.
Make Ahead: You can prep the marinade up to two days ahead and store it in the fridge.
I also like to cut the potatoes and soak them the night before, then drain and dry them well before tossing with the marinade.
Just keep them covered in cold water in the fridge.
Storage and Reheating: These potatoes keep well in the fridge for up to four days in an airtight container.
To reheat, I spread them on a baking sheet and pop them in a 375°F oven for about 10 minutes.
The microwave makes them soft, so I avoid it unless I'm in a real rush.
Serving Suggestions: I love these alongside grilled lamb chops or a simple roasted chicken, but they're also fantastic with a big Greek salad and some warm pita for a lighter meal.
The lemon flavor brightens everything up.
Common Mistake: Don't crowd the pan.
I used to try to fit everything into one small roasting dish, and the potatoes steamed instead of roasting.
Give them plenty of space so the hot air can circulate and create that crispy exterior you're after.
