Easy Greek-Style Lemon Potatoes

Ingredients

• Potatoes (Peeled and sliced into French-fry-shaped pieces; amount not stated in the source.)
• Stock (The creator describes using a large amount; exact quantity not stated. Estimated for nutrition and serving purposes.)
• Olive oil (Used in the lemon-garlic broth and poured over the potatoes at the end; exact quantity not stated.)
• Lemon juice (Used in the broth; additional lemon is added at the end. Exact quantity not stated.)
• 8 Garlic (Cloves; added to the stock, olive oil, and lemon mixture.)
• Fresh oregano (Exact quantity not stated; added directly to the broth.)
• Salt (Added to taste; exact quantity not stated.)

Steps

1. 1

   Peel the potatoes and slice them into neat French-fry-shaped pieces.

2. 2

   Add the stock, olive oil, lemon juice, eight garlic cloves, fresh oregano, and salt to a bowl or measuring jug. Whisk everything together to make the lemon-garlic broth.

3. 3

   Arrange or layer the sliced potatoes in a single pan, then pour the lemon-garlic broth over them.

4. 4

   Roast the potatoes at 400°F (about 205°C) for approximately 20 minutes.

5. 5

   Flip the potatoes over, then return them to the oven and roast again until the liquid has been absorbed and the potatoes are tender with crisp edges. The source does not specify the duration of this second roast.

6. 6

   Pour any extra oil over the finished potatoes and add extra lemon before serving.

Notes

The source does not provide exact quantities for the potatoes, stock, olive oil, lemon juice, oregano, or salt, and does not specify the duration of the second roast. The creator describes the potatoes as nontraditional Greek-style potatoes.

Nutrition per serving

• side dish
• vegetarian
• Mediterranean
• Greek-style
• roasted
• one-pan
• gluten-free
• dairy-free