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Roasted Greek Potatoes

Savor the golden, crispy goodness of Roasted Greek Potatoes infused with lemon, garlic, and aromatic herbs — an irresistible side dish that perfectly complements any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Herbs and Spices
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coarse kosher salt or to taste
  • freshly ground black pepper
Potatoes and Other Ingredients
  • 2 pounds baby Yukon Gold potatoes, scrubbed and cut in half
  • 6 large cloves garlic, minced
  • 1 lemon grated zest and juice (about 1/4 cup juice)
  • 1/4 cup extra-virgin olive oil plus more for serving if desired
  • 1 1/4 cups chicken or vegetable broth or homemade stock
  • 1/2 cup coarsely chopped flat-leaf parsley

Method
 

Preparation
  1. Position one rack in the center of the oven, and one rack 6 inches from the top. Preheat the oven to 400 degrees F.
  2. Mix together oregano, thyme, paprika, salt, and pepper in a small bowl.
  3. In a 9 by 19 broiler-safe baking dish or cast-iron skillet, stir together potatoes, garlic, lemon zest, lemon juice, and olive oil along with the spice mix.
  4. Pour broth around the potatoes, being careful to leave the oil and spices on the potatoes.
Baking
  1. Cover the dish with foil and place it on the middle oven rack. Bake for 30 to 40 minutes until the potatoes are fork-tender.
  2. Remove the foil and transfer the dish to the upper oven rack. Turn on the broiler to high heat and broil the potatoes until they are browned and crisped, for about 3 minutes.
Finishing Touch
  1. Remove the potatoes from the oven, add parsley, and season with extra salt and olive oil if desired. Serve hot.

Notes

For best results, ensure uniform potato sizes for even cooking. Don't skip toasting the garlic for enhanced flavor.