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 baking potatoes (such as Yukon Gold or Russet)
- 120 ml extra-virgin olive oil
- 4 pieces garlic cloves
- 1 1/2 tsp dried oregano (crumbled)
- 1/2 tsp fine salt
- 1 pinch freshly ground black pepper
- 120 ml chicken (or vegetable) broth
- 80 ml fresh lemon juice
- 2 tbsp chopped fresh oregano
Method
- Place a rack in the center of the oven and preheat to 200 °C.
- Arrange the potatoes in a single layer in a 33 x 23 cm metal roasting pan. Pour the olive oil over them. Add the minced garlic, dried oregano, salt, and pepper. Toss to coat well.
- Roast the potatoes for 15 minutes.
- Add the broth, toss, and continue roasting for 10 minutes.
- Add the lemon juice, toss again, and continue roasting until the potatoes are tender (an additional 10 to 15 minutes).
- Preheat the broiler to high. Broil the potatoes until deeply golden and crispy, 2 to 3 minutes.
- Scatter with chopped fresh oregano before serving.
Nutrition
Per serving
- Energy
- 538.8 kcal
- Protein
- 7.45 g
- Carbohydrate
- 61.48 g
- Fat
- 30.54 g
- Fibre
- 7.47 g
- Calcium
- 67.99 mg
- Iron
- 2.88 mg
- Magnesium
- 8.11 mg