Greek Lemon Potatoes

🔥 Prep

• Wash and scrub the 1 kg potatoes, then cut into wedges or bite‑sized cubes (about 2‑inch pieces).
• Peel and mince the 4 cloves of garlic.
• Measure out 0.5 cup olive oil, 0.5 cup lemon juice, 2 tsp dried oregano, and 1 cup vegetable broth; set aside.
• (Optional) Sprinkle with salt and pepper to taste.

🔥 Cook

• 1. Preheat the oven to 425°F (220°C).
• 2. In a large bowl, combine the potato pieces, measured olive oil, lemon juice, minced garlic, oregano, vegetable broth, and a pinch of salt and pepper; toss until evenly coated.
• 3. Spread the potatoes in a single layer on a rimmed baking sheet.
• 4. Roast in the preheated oven for 20 minutes, then remove the sheet, stir the potatoes to promote even browning, and return to the oven.
• 5. Continue roasting for another 20‑25 minutes, or until the potatoes are golden‑brown and crisp on the edges and tender inside.
• 6. Remove the baking sheet from the oven and let the potatoes rest for 5 minutes before serving.

🔥 Serve

• Transfer the roasted lemon potatoes to a serving platter and sprinkle with a little extra oregano and fresh lemon wedges for garnish.
• Serve hot as a side alongside grilled chicken, lamb souvlaki, or fish.
• Pair with a simple Greek salad, tzatziki, or warm pita bread.