Authentic Greek Lemon Potatoes (Printable)
Crisp-edged, tender Greek lemon potatoes tossed in olive oil, garlic, oregano and lemon—bright Mediterranean side.
# What You'll Need:
→ Potatoes
01 - 2.5 pounds Yukon Gold potatoes, peeled and cut into large wedges
→ Marinade
02 - 1/4 cup extra virgin olive oil
03 - 1/3 cup fresh lemon juice
04 - 4 cloves garlic, minced
05 - 1 cup vegetable broth
06 - 1 tablespoon dried oregano
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
→ Finish
09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges, for serving (optional)
# How To Make It:
01 - Preheat oven to 400°F.
02 - In a large baking dish, whisk together olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until well combined.
03 - Add potato wedges to the baking dish and toss to coat thoroughly. Arrange the potatoes in a single, even layer.
04 - Roast potatoes, uncovered, for 40 minutes. Spoon some pan marinade over the potatoes halfway through roasting.
05 - Raise oven temperature to 425°F. Turn potatoes gently and roast for an additional 30 to 35 minutes, until golden, crisp at the edges, and most liquid has absorbed.
06 - Remove from oven, sprinkle with fresh chopped parsley, and serve hot. Garnish with lemon wedges if desired.
# Tips from dashanddishes:
01 -
- The potatoes soak up every drop of marinade, getting crispy edges without deep frying—my kind of kitchen trick.
- Once you taste the combination of lemon, oregano, and garlic, it becomes that side dish everyone asks for at family dinners.
02 -
- If you crowd the pan, the potatoes steam instead of crisp up—I learned that after one particularly steamy batch.
- Using freshly squeezed lemon juice gives the marinade a freshness bottled juice misses every time.
03 -
- Whisk the marinade right in the roasting pan to cut down on cleanup.
- For the crispiest finish, broil on high for those last couple of minutes—but watch closely, as color can change in a flash.