If you’re fan of potatoes this this recipe is for you…
Let’s be honest, the best part of any good Greek meal is the lemon potatoes, right?! Determined to learn how to make these at home, we have perfected this recipe for Slow Roasted Greek Lemon Potatoes.
The key to this recipe is patience and time. These potatoes are very easy to cook, but require you to take the time to slow roast them in the lemon chicken broth. Roasting them until all the broth has been absorbed is how you get them to have that melt-in-your-mouth tenderness.
After you’re done slow roasting, that is when you move into browning them. This is when you get the outside of the potatoes to have that nice crispy shell that is the most amazing contrast to the creamy inside.
Worth the effort and time, we hope you enjoy this delicious side dish!
Slow Roasted Greek Lemon Potatoes
- 2.5 lbs yellow golden baking potatoes, cut into quarters lengthwise
- 2 cups low sodium chicken broth (enough to cover your potatoes in a 9x13 baking dish)
- 1 tbsp avocado oil
- 1/2 cup lemon juice more if desired
- 3 cloves of garlic, minced
- fresh ground pepper to taste
- fresh diced oregano optional
- Preheat oven to 320 degrees F.
- Peel potatoes and cut into wedges. Rinse well, drain.
- In a 9x13 inch baking dish, mix chicken broth, lemon juice, garlic.
- Add potatoes to dish and stir to coat potatoes.
- Bake, uncovered for 1.5 hours at 320 F or until all the chicken broth has been absorbed. Test with fork, and cook an additional 15 minutes if needed.
- Set oven to 420 degrees F.
- Coat potatoes in avocado oil, salt and pepper and mix well.
- Place back in the oven and roast for another 15-20m or until outside of the potatoes are crispy.
- Remove from oven and enjoy!
Tip: For best results, allow the dish to sit for 10 minutes before serving.