Authentic Greek Lemon Potatoes (Printable version)
Oven-roasted lemon potatoes with garlic, oregano and olive oil; crisp edges, tender centers for Mediterranean meals.
# 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
# How to Make It:
01 - Set the oven to 400°F.
02 - Whisk olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper in a large baking dish.
03 - Coat potato wedges evenly in the marinade and arrange them in a single layer.
04 - Roast uncovered for 40 minutes, then spoon some of the pan juices over the potatoes.
05 - Raise oven temperature to 425°F. Gently turn potatoes and continue roasting for 30 to 35 minutes, until edges are golden and most of the liquid is absorbed.
06 - Sprinkle chopped fresh parsley over potatoes. Serve hot with additional lemon wedges if desired.
# Expert tips:
01 -
- The way the lemon and oregano perfume the house is honestly a secret little mood booster all on its own.
- The crisp-golden edges make these potatoes the star of the table, whether you’re feeding vegetarians or devoted carnivores.
02 -
- Don’t crowd the pan—if the potatoes overlap, they’ll steam instead of crisp (I learned this after my first batch went pale and limp).
- Turning the potatoes halfway through roasting is what gives every side that caramelized, crave-worthy finish.
03 -
- Let the potatoes rest in the marinade as the oven preheats to really drink in the flavors.
- A splash of broth on the pan halfway through roasting keeps the insides meltingly soft.