Greek-Style Roasted Lemon Potatoes With Garlic and Oregano

Celiac.com 09/20/2023 - A bit of chicken stock in the pan is the secret to exceptional flavor and texture in these crispy, yet tender, lemony Greek-style roasted potatoes. Russet or Yukon golds are best, but halved small new potatoes work fine. Fluffy, crispy lemon- and broth-infused, they go great with Greek favorites, like seafood or lamb.

Makes 4 to 6 servings

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Ingredients:

• 3 pounds baking potatoes, peeled and cut into 1½-inch cubes
• ½ cup olive oil
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1½ teaspoons dried oregano, crumbled
• 1 teaspoon salt
• Freshly ground black pepper
• ½ cup chicken stock
• ⅓ cup freshly squeezed lemon juice
• 2-3 tablespoons chopped fresh oregano

Directions:
Heat oven to 400°F.

Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, paprika, salt and pepper to taste and toss to coat well with oil.

Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. 

Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. 

Finish potatoes under the broiler for a few minutes for a golden brown and slightly crisp outside. 

Sprinkle with the fresh oregano and serve hot.