Authentic Greek Lemon Potatoes (Printable)
Oven-roasted lemon potatoes with garlic, oregano and olive oil — crisp edges, fluffy centers, perfect alongside grilled meats.
# 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 (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, for garnish
10 - Lemon wedges, for serving (optional)
# How-To Steps:
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 pepper until fully emulsified.
03 - Add potato wedges to the baking dish and toss thoroughly to evenly coat with marinade. Arrange potatoes in a single layer for even roasting.
04 - Roast uncovered for 40 minutes. Baste potatoes with pan juices midway through roasting.
05 - Raise oven temperature to 425°F. Carefully turn potatoes and continue roasting for 30 to 35 minutes, until edges are golden and crisp and most liquid is absorbed.
06 - Sprinkle with chopped parsley and serve hot, garnished with extra lemon wedges if desired.
# Expert Advice:
01 -
- These potatoes taste as if you ordered them seaside in Greece, but they're easy to make any night at home.
- The lemony, crispy edges have somehow converted even so-called potato skeptics in my circle.
02 -
- If the potatoes crowd the pan, they’ll steam instead of crisp—spread them out, even if it means using two dishes.
- I once forgot to baste mid-way and the result wasn't nearly as luscious; don’t skip that step.
03 -
- Tilting the pan slightly halfway through helps coat the top layer with pan juices, ensuring every wedge gets crispy and tangy.
- A pinch of sea salt and a final crumbling of feta right before serving makes these simply irresistible.