Oven-roasted potatoes steeped in olive oil, garlic, oregano, and lemon juice, crispy on the outside and tender on the inside.
Ingredients
- 1.36 kg floury potatoes
- 120 ml extra-virgin olive oil
- to taste garlic cloves
- 2.25 g dried oregano
- 3 g kosher salt
- to taste freshly ground black pepper
- 120 ml chicken broth
- 80 ml fresh lemon juice
- 9 g fresh oregano
Method
- Place a rack in the center of the oven and preheat the oven to 400 °F (200 °C).
- Peel the potatoes and cut them into 1 ½ in (4 cm) cubes. Arrange them in a single layer in a baking dish or a 13 x 9 in (33 x 23 cm) metal roasting pan.
- Drizzle the potatoes with olive oil, then add the minced garlic, dried oregano, salt, and a generous amount of black pepper. Toss well to coat evenly.
- Roast the potatoes for 15 minutes, until they begin to brown lightly.
- Pour the chicken broth over the potatoes, toss well, and continue roasting for 10 minutes.
- Add the lemon juice, toss again, and roast until the potatoes are tender at the center, about 10 to 15 minutes longer.
- Turn the oven broiler to high. Broil the potatoes until deeply golden and crispy, 2 to 3 minutes.
- Scatter the hot potatoes with fresh oregano and serve immediately.
Nutrition
Per serving
- Energy
- 534.7 kcal
- Protein
- 7.23 g
- Carbohydrate
- 60.74 g
- Fat
- 30.51 g
- Fibre
- 7.39 g
- Calcium
- 84 mg
- Iron
- 3.23 mg
- Magnesium
- 9.86 mg