Greek Lemon Potatoes
Crispy on the outside and tender inside, these Greek Lemon Potatoes are roasted with olive oil, garlic, oregano, and fresh lemon juice for a flavorful side dish that pairs perfectly with chicken, lamb, or fish
Ingredients
- 3 lbs about 6 medium Yukon gold or russet potatoes, peeled and cut into wedges
- ⅓ cup olive oil
- 4 cloves garlic minced
- ½ cup chicken broth or vegetable broth
- ⅓ cup fresh lemon juice about 2 lemons
- 1 tsp dried oregano or 1 Tbsp fresh
- 1 tsp salt
- ½ tsp black pepper
- 2 Tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Lightly grease a large roasting pan.
- Prepare potatoes: Peel and cut potatoes into thick wedges. Place in the roasting pan in a single layer.
- Make lemon mixture: In a small bowl, whisk together olive oil, garlic, broth, lemon juice, oregano, salt, and pepper.
- Coat potatoes: Pour mixture over the potatoes, tossing to coat evenly.
- Roast: Bake uncovered for 60–70 minutes, flipping potatoes halfway through and basting with pan juices until golden and crispy on the edges.
- Finish and serve: Sprinkle with fresh parsley before serving.
Notes
- For extra crispy potatoes, broil for the last 3–4 minutes.
- Works best with Yukon gold or russet potatoes.
- Can be made ahead and reheated in the oven at 375°F (190°C) for 15 minutes.
- Pairs perfectly with grilled meats, roasted chicken, or Greek salad