Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, lemon oregano roast potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Lemon Oregano Roast Potatoes is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Lemon Oregano Roast Potatoes is something which I have loved my whole life.
On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Transfer to a serving bowl and toss with lemon juice. Place potatoes in a single layer on a baking sheet.
To begin with this recipe, we must prepare a few ingredients. You can have lemon oregano roast potatoes using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Lemon Oregano Roast Potatoes:
- Prepare 4 medium potatoes
- Get 1/3 cup lemon juice
- Make ready 2 Tbsp Olive oil
- Take 6 minced garlic cloves
- Prepare 2 cups low sodium chicken broth or homemade broth
- Prepare 2 Tbsp fresh Oregano
Learn how to make Roasted New Potatoes with Lemon, Oregano, and Olives. Greek potatoes are roasted with lemon juice and dried Greek oregano; lemon is so central to Greek cooking that the term a la grecque (French for "in the Greek style") generally means "cooked with lemon." The idea behind this recipe is that the potatoes suck up the amazing lemon-garlic-oregano flavoured broth, then roasted until golden. These won't go super crunchy because of the way they're cooked - but you won't miss the crunch because they have flavour unlike any other ordinary roasted potato! Put potato wedges into a large bowl.
Steps to make Lemon Oregano Roast Potatoes:
- Pre heat oven to 375F 190C
- Peel potatoes and cut into wedges or cut in 3/4 pieces(exact size does not matter)
- Place all the above ingredients into a roasting pan and mix well. Spread potatoes to form a single layer.
- Roast for 30 minutes, then turn over potatoes and roast until all liquid is absorbed and potatoes are golden brown. You should see small amounts of olive oil on potatoes.
Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat. Pour chicken broth over the potatoes. Roast potatoes in preheated oven until tender and golden brown. Serve these potatoes with a Mediterranean-inspired meal of grilled fish marinated in a smoky dressing and topped with tzatziki, a delicious cucumber yogurt sauce.
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