Description
These Greek Potatoes are a delicious and vibrant side dish featuring roasted Yukon Gold potatoes tossed in a tangy blend of lemon juice, olive oil, chicken broth, and oregano, then topped with fresh oregano and crumbled feta cheese for an authentic Mediterranean flavor.
Ingredients
Scale
Liquid Mixture
- ½ cup low-sodium chicken broth
- ½ cup olive oil
- ½ cup freshly squeezed lemon juice (from 4 lemons)
- 1 tablespoon kosher salt
- 1 teaspoon dried oregano
Potatoes and Toppings
- 3 pounds large Yukon Gold potatoes, cut into 6-8 wedges each
- 1 tablespoon roughly chopped fresh oregano
- ½ cup crumbled feta cheese
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot enough for roasting the potatoes to golden perfection.
- Mix Marinade: In a 2-cup liquid measuring cup or medium bowl, whisk together the low-sodium chicken broth, olive oil, freshly squeezed lemon juice, kosher salt, and dried oregano until combined.
- Toss Potatoes: Place the cut Yukon Gold potato wedges onto a rimmed sheet pan. Pour the chicken broth marinade evenly over the potatoes and gently toss to coat all the wedges thoroughly.
- Roast Potatoes: Roast the potatoes in the preheated oven for 30 minutes. Then, remove the pan, toss the potatoes to promote even cooking, and return them to roast for an additional 30 minutes or until they are tender and golden brown. If the potatoes are not sufficiently browned after 60 minutes, broil them for 2-3 minutes to get a crispy finish.
- Add Fresh Herbs and Feta: Once roasted, remove the potatoes from the oven and immediately toss them with the roughly chopped fresh oregano so it wilts slightly from the residual heat. Transfer the potatoes to a serving platter and sprinkle generously with crumbled feta cheese before serving.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to crisp well in the oven.
- If you prefer a vegetarian version, substitute the chicken broth with vegetable broth.
- For extra crispiness, cut potatoes into smaller wedges.
- Broiling at the end is optional but adds a nice crisp and color to the potatoes.
- Fresh oregano can be substituted with fresh thyme or rosemary if desired.
