Ingredients
- For the Potatoes:
- Potatoes: 2.5 pounds (about 1.15 kg) Yukon Gold, red potatoes, or other waxy potatoes (they hold their shape well). Russets can be used but may be slightly softer. Washed and cut into 1-inch wedges or ½-inch thick slices.
- Olive Oil: ¼ cup (60ml) good quality extra virgin olive oil, plus more for drizzling if needed.
- Lemon: 1 large, juicy lemon (you’ll use both the zest and the juice – about ¼ cup or 60ml of juice).
- Garlic: 4-6 cloves, minced or thinly sliced (adjust to your preference).
- Vegetable Broth: ½ cup (120ml) low-sodium (optional, but helps create a bit of sauce and keeps potatoes moist).
- For the Herbs and Seasonings:
- Fresh Rosemary: 2 tablespoons, finely chopped (or 2 teaspoons dried).
- Fresh Thyme: 1 tablespoon, leaves picked from stems (or 1 teaspoon dried).
- Fresh Oregano: 1 tablespoon, finely chopped (or 1 teaspoon dried). (If using dried herbs, you might want to slightly reduce the quantity as they are more potent).
- Red Pepper Flakes: ¼ – ½ teaspoon (optional, for a gentle warmth).
- Salt: 1 ½ teaspoons (or to taste), coarse sea salt or kosher salt recommended.
- Freshly Ground Black Pepper: ¾ teaspoon (or to taste).
- Fresh Parsley: ¼ cup, chopped (for garnish after baking).
- Optional Additions for Enhanced Flavor:
- Kalamata Olives: ½ cup, pitted and halved (add in the last 20 minutes of baking).
- Capers: 2 tablespoons, drained (add with olives or stir in after baking).
- Feta Cheese: ½ cup, crumbled (sprinkle over in the last 5-10 minutes of baking or after, if not vegan).
- Onion: 1 small yellow or red onion, thinly sliced (can be added with the potatoes).
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Choose a large baking dish (a 9×13 inch ceramic or glass dish works well) or a rimmed baking sheet. You want the potatoes to be in a single layer, or close to it, for even roasting and crisping. Lightly grease the dish with a little olive oil if desired, though the oil with the potatoes is often sufficient.
- Prepare the Potatoes: Wash your potatoes thoroughly. Pat them dry. Cut them into 1-inch wedges or ½-inch thick slices. Consistent sizing ensures even cooking. Place the prepared potatoes directly into your baking dish or a large mixing bowl.
- Make the Lemon-Herb Marinade: In a small bowl, whisk together the ¼ cup of olive oil, the zest of one lemon, and the juice of one lemon (approximately ¼ cup). Add the minced or sliced garlic, chopped fresh rosemary, thyme, oregano, red pepper flakes (if using), 1 ½ teaspoons of salt, and ¾ teaspoon of black pepper. Whisk until well combined.
- Coat the Potatoes: Pour the lemon-herb marinade over the potatoes in the baking dish (or bowl). If using sliced onions, add them now. Use your hands or a large spoon to toss the potatoes thoroughly, ensuring each piece is well-coated with the marinade. If you mixed in a bowl, transfer the coated potatoes to your prepared baking dish, arranging them in a mostly single layer.
- Add Broth (Optional): If using, pour the ½ cup of vegetable broth around the potatoes in the dish. This helps to steam them slightly as they begin to bake, keeping them moist inside, and creates a little bit of delicious sauce.
- First Bake: Place the baking dish in the preheated oven. Bake for 30 minutes.
- Toss and Continue Baking: After 30 minutes, carefully remove the dish from the oven. Gently toss or flip the potatoes using a spatula to ensure they cook and brown evenly on all sides. If you’re adding Kalamata olives or capers, now is a good time to scatter them over the potatoes.
- Second Bake: Return the dish to the oven and continue baking for another 20-30 minutes, or until the potatoes are tender all the way through when pierced with a fork, and are beautifully golden brown with crispy edges. The total baking time will be around 50-60 minutes, depending on the size of your potato pieces and your oven.
- Optional Feta: If using feta cheese, sprinkle it over the potatoes during the last 5-10 minutes of baking, just until it’s warmed through and slightly softened.
- Rest and Garnish: Once baked to perfection, remove the dish from the oven. Let the potato bake rest for 5-10 minutes before serving. This allows the flavors to settle. Just before serving, garnish generously with freshly chopped parsley.
- Serve: Serve warm and enjoy the incredible flavors!
Nutrition
- Serving Size: one normal portion
- Calories: 200-280