Description
A sun-kissed Greek classic where crispy potatoes meet the bold flavors of garlic, oregano, and fresh lemon zest. These golden, double-crisped slices are tender inside and lacquered with olive oil and vibrant citrus, offering a perfect balance of earthy and bright notes.
Ingredients
1.25 kg Yukon Gold potatoes
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 lemon, zested and juiced (about 1 tablespoon zest, 2 tablespoons juice)
1 teaspoon dried oregano (or 2 tablespoons fresh)
1 teaspoon sea salt
2 tablespoons water
Instructions
Preheat oven to 210°C (410°F)
Peel potatoes and slice into ½-inch rounds. Toss with lemon juice to prevent browning
Pat potatoes dry with paper towels
Heat olive oil in a large oven-safe skillet over medium heat. Add garlic and sauté until golden and translucent (3-5 minutes)
Add 2 tablespoons water to skillet and deglaze briefly. Add potatoes in a single layer, shaking pan to spread evenly
Transfer skillet to oven and roast 20-25 minutes until bottoms are caramelized
Flip each potato piece, sprinkle with oregano and lemon zest. Roast 15-20 minutes longer until crisp on both sides
Notes
Use olive oil with a high smoke point for roasting
Freshly zested lemon adds superior flavor vs. bottled
Test potato slices for consistency—reject uneven cuts
Stir once during second roasting if potatoes brown too quickly near edges
- Prep Time: 20
- Cook Time: 45
- Category: Dinner
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 3 medium sized potatoes per serving
- Calories: 180
- Sugar: 1g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg