Greek Style Roasted Potatoes
These were one of my most favorite potatoes growing up as a child. A perfect accompaniment to vegan gyros and tzatziki.
- 3 pound Russet Potatoes peeled, cut into 1.5" cubes
- 1/2 cup Olive Oil
- 4 cloves Garlic minced
- 1 1/2 teaspoon Oregano crumbled (dried)
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup Chicken Flavored Vegetable Broth
- 1/4 cup Lemon Juice freshly squeezed
- 1 tablespoon Fresh Oregano chopped (optional)
Preheat oven to 400°F.
Place the potatoes in a single layer in a large baking dish and pour the oil over them. Add the garlic, dried oregano, salt, and pepper and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 15 minutes more, or until the potatoes are cooked through.
Turn broiler on high then broil the potatoes for 5 to 8 minutes, or until golden brown.
Sprinkle with the fresh oregano before serving.
SECRET FLAVOR: The main flavor makers here are lemon juice and garlic (lots of it).
*FOR MORE FLAVOR AND TEXTURE: A little secret ingredient here is a sprinkle of OREGANO added midway through baking. This isn’t necessarily traditional, but it adds both flavor and texture.
**SERVING: This recipe yields 10 grams of protein per serving.