Greek Lemony Garlic Roast Potatoes
Flavourful, creamy on the inside and subtly crispy on the outside, you will not be able to stop eating these lemon garlic infused potatoes! Don't forget the tzatziki!
Servings: 4
Ingredients
- 2 lbs potatoes, cut into chunky wedges (about 5 medium)
- 6 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1/2 cup olive oil
- 1 lemon, juiced
- 1 tbsp dried oregano (feel free to swap out for whatever dried herbs you have on hand)
- 1 tsp salt
- 1/2 tsp pepper
- fresh parsely or chives to sprinkle on top
Instructions
- Preheat oven to 400F (200C) and grease a large baking pan with high edges.
- Add the potato wedges to the baking pan and spread out in an even layer.
- In a separate bowl, mix the remaining ingredients together. Stir well and pour over the potatoes.
- Bake for 30 minutes. Take the pan out of the oven and use tongs to carefully flip the potatoes over and spoon any remaining cooking liquid over the potatoes. Place it back in the oven and bake for another 15-20 minutes. Keeping an eye on them so they don't burn.
- Once the potatoes are starting to turn golden brown on top, remove them from the oven. Sprinkle with chopped chives and serve warm with some of the cooking juices and crispy bits at the bottom of the pan drizzled on top! Don't forget the tzatziki for dipping!