Number Of Ingredients 6 Steps:
Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.
Yield Makes 4 to 6 servings Number Of Ingredients 9 Steps:
Preheat oven to 400°F. Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste 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 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with the fresh oregano and serve at once. Variation: Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
Time 1h Yield 6 servings Number Of Ingredients 7 Steps:
Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using. Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.
Time 1h40m Number Of Ingredients 7 Steps:
Preheat oven to 400°F. Combine all ingredients except potatoes. Place potatoes in a greased 9x13 pan (metal is preferred). Pour chicken broth mixture over potatoes. Roast 45 minutes. Stir and roast an additional 45 minutes.
Time 1h Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Spread potatoes evenly in a large casserole dish. Mix olive oil, lemon juice, garlic, seasoned salt, chicken soup base, and Greek seasoning together in a separate dish. Pour over potatoes and stir to coat evenly. Roast in the preheated oven, uncovered, until just tender, about 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until fork-tender, about 15 minutes.
Time 1h15m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat. Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes. Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Heat oven to 500 degrees. Place potatoes in a 10 X 15 inch baking dish. Add water, olive oil, lemon juice, dried oregano, salt and pepper. Toss potatoes until well coated. Bake uncovered about 50 minutes, until fork-tender and brown on the edges. Turn potatoes halfway through for even browning; add more water if all the liquid has been absorbed. If desired, garnish with oregano. Serve.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Set oven to 375 degrees. Butter a shallow baking dish large enough to hold the potatoes. Peel and cut the potatoes into large wedges and place into the prepared baking dish. In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine. Pour over potatoes in the dish and stir to coat well. Cover the dish tightly with foil. Bake for about 40 minutes. Uncover and turn potatoes. Sprinkle with Parmesan cheese, and return to oven (uncovered). Bake for another 20-30 minutes, or until potatoes are done to desired tenderness. Sprinkle with chopped fresh parsley and serve. NOTE the Parmesan may be sprinkled on just after baking if desired.
