Authentic Greek Lemon Potatoes (Printable Version)
Oven-roasted Greek lemon potatoes with garlic, oregano and olive oil—crispy edges and tender centers.
# Ingredient List:
→ 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 (about 2 lemons)
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)
# Directions:
01 - Set oven to 400°F and allow to preheat fully.
02 - In a large baking dish, whisk extra virgin olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until well combined.
03 - Add potato wedges to the marinade and toss to coat each piece thoroughly, arranging them in a single even layer in the dish.
04 - Roast potatoes uncovered for 40 minutes, then baste by spooning pan juices over the wedges.
05 - Increase oven temperature to 425°F. Gently turn the potatoes and continue roasting for 30 to 35 minutes, until golden, crisp at the edges, and the majority of liquid is absorbed.
06 - Top with chopped fresh parsley and serve hot, garnished with optional lemon wedges.
# Expert Tips:
01 -
- The potatoes come out with crispy edges and a pillowy center, all infused with lemon and herbs.
- I keep making them because no one believes how easy they are—company always asks for the recipe.
02 -
- Don’t skip tossing the potatoes partway through—it makes all the difference in getting even crisp and flavor.
- Letting the potatoes sit a minute before serving lets the skins firm up and cling to the luscious marinade.
03 -
- Use a shallow roasting dish—the potatoes shouldn’t pile up or they’ll steam, not roast.
- Resist the urge to stir too much; minimal fussing lets the edges caramelize undisturbed.