These Mediterranean potatoes are soft on the inside, crispy on the outside, and cooked in amazing lemon, garlic, and olive oil sauce.
- ¼ cup freshly squeezed lemon juice (1 lemon)
- ¼ cup extra virgin olive oil
- 1 1/4 cup vegetable broth
- 6-8 garlic cloves, peeled and sliced
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper
- 1 tsp dried oregano
- 1 tsp dried parsley
- ½ tsp dried rosemary
- 1 tsp paprika powder
- 1 kg young potatoes, cut into wedges (5-6 medium potatoes or 4 large yellow potatoes)
- For garnish: roughly chopped fresh herbs (chives, parsley, or oregano), lemon slices
- Preheat your oven to 400°F (200°C). Prepare a large deep baking dish.
- In a medium bowl or a jar, mix together the freshly squeezed lemon juice, extra virgin olive oil, vegetable broth, sliced garlic, sea salt, black pepper, dried oregano, dried parsley, dried rosemary, and paprika powder. Stir until well combined. Set aside.
- Lay your potato wedges into the prepared baking dish the skin side down. Try not to overlap them too much.
- Pour the liquid over the potatoes, making sure to distribute the garlic evenly if you can.
- Cover with foil or a lid and cook covered for 40 mins.
- Raise the temperature to 425°F (220°C) and uncover the potatoes. There should still be a lot of liquid there, that’s good, it’s going to cook down into a thick sauce. Cook for another 30-40 minutes. Toss gently 2-3 times throughout so they crisp up on all sides and don’t dry out.
- Toss again and serve immediately drizzled with the sauce that’s left in the baking dish. Garnish with fresh herbs and lemon slices if desired.
Storing: Store the potatoes in an airtight container in the fridge for 2-3 days. They don’t last very long because of the garlic but I’m sure they’ll disappear right away.
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.
Keywords: greek, mediterranean, potatoes