Authentic Greek Lemon Potatoes (Printable)
Oven-roasted lemon potatoes with garlic, oregano and olive oil—crispy outside, tender inside, perfect Mediterranean side.
# What You 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 freshly squeezed lemon juice
04 - 4 cloves garlic, minced
05 - 1 cup vegetable broth
06 - 1 tablespoon dried oregano
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
→ Finish
09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges, for serving
# Directions:
01 - Set oven to 400°F and allow to fully preheat.
02 - In a large baking dish, whisk together olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until fully combined.
03 - Add potato wedges to the baking dish and toss thoroughly in the marinade. Arrange potatoes in a single layer for even roasting.
04 - Roast, uncovered, for 40 minutes. Scoop pan juices over the potatoes midway through for enhanced flavor.
05 - Raise oven temperature to 425°F. Gently turn potatoes and continue roasting for 30 to 35 minutes, until edges are golden and most liquid has absorbed.
06 - Sprinkle freshly chopped parsley over potatoes. Serve hot with additional lemon wedges on the side if desired.
# Expert Suggestions:
01 -
- Crispy edges and an almost creamy interior make every bite a little celebration.
- The potatoes soak up all those sharp, sunny flavors, so it tastes like far more effort than it really takes.
02 -
- If the potatoes are piled up or crowded, they steam instead of getting crispy.
- Letting them rest a couple of minutes after roasting makes the crust even better—don’t skip it.
03 -
- Let the marinade sit with the potatoes for a couple minutes before roasting for extra infusion.
- A little patience with high heat at the end is what turns good potatoes into unforgettable ones.