The lemon gives these potatoes a zesty taste

The lemon gives these potatoes a zesty taste

Greek Style Roast Potatoes



In Toronto, we have a chain of restaurants found in almost every food court across the city that serves up fast Greek cuisine. It has grown to become one of my favorite take-out options and I generally have a Chicken Souvlaki dinner at least two to three times a month. The dinner, which consists of skewered seasoned chicken and Greek style rice, also comes with soft delicious potatoes – my favorite part of the meal. Ever since my first taste, I’ve been trying to perfect my own version of these savory soft potatoes – and I think this is pretty close.

Ingredients

  • 8 medium potatoes quartered into wedges
  • 6 to 8 cloves of garlic, chopped
  • ½ cup of olive oil
  • 1 cup chicken broth
  • 2 tbsp. dried oregano
  • ½ lemon, juiced
  • 1 tsp. salt
  • 1 tsp. black pepper

Directions

  1. Preheat the oven to 400 degrees.
  2. Coat a shallow glass roasting dish with Pam or 1 tbsp. of olive oil.
  3. In a bowl, combine all of the ingredients except for the potato wedges.
  4. Place the potato wedges into the shallow glass roasting dish and then pour the liquid ingredient mixture over them.
  5. Toss together to ensure the ingredients evenly coat the potato wedges.
  6. Bake in the preheated oven for about 45 minutes. If they become too dry during cooking, add additional chicken broth.
  7. Check the potato wedges for your desired firmness and if required, bake an additional 15-30 minutes.
  8. Remove from oven, toss and serve

Serve these tasty potatoes with Greek Style Chicken Souvlaki and Greek Style Rice for an authentic Greek dinner.

 

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  1. Pingback: Greek Style Rice

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