Description
These Greek Lemon Potatoes are a delightful side dish that pairs perfectly with grilled meats or Greek-style salads. Crispy on the outside, tender on the inside, and bursting with lemony flavor, these roasted potatoes are a crowd-pleaser.
Ingredients
Potatoes:
- 2 ½ lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
Seasoning:
- â…“ cup olive oil
- â…“ cup fresh lemon juice
- ¾ cup chicken or vegetable broth
- 1 tbsp dried oregano
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
Garnish:
- Chopped fresh parsley and lemon wedges for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Mix the seasoning: In a large mixing bowl, whisk together olive oil, lemon juice, broth, oregano, garlic, salt, and pepper.
- Coat the potatoes: Add the potato wedges to the bowl and toss to coat evenly with the seasoning.
- Bake: Transfer everything to a large baking dish or sheet pan, spreading the potatoes out in a single layer. Roast uncovered for 40 minutes, then flip the potatoes and baste with pan juices. Continue roasting for another 20–30 minutes until golden and crispy.
- Serve: Garnish with fresh parsley and lemon wedges before serving if desired.
Notes
- For extra crispy edges, broil the potatoes for the final 3–5 minutes of roasting.
- These potatoes complement grilled meats and Greek-style salads beautifully.
