Authentic Greek Lemon Potatoes (Printable)
Oven-roasted Greek lemon potatoes—crispy outside, tender inside, bright lemon and oregano.
# 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)
# Directions:
01 - Set oven to 400°F and allow it to fully preheat.
02 - In a large baking dish, whisk together olive oil, fresh lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until well blended.
03 - Add the potato wedges to the baking dish. Toss thoroughly to coat each piece in the marinade and arrange them in a single layer.
04 - Roast uncovered for 40 minutes. Carefully spoon pan juices over the potatoes partway through roasting.
05 - Raise oven temperature to 425°F. Gently turn the potatoes and roast an additional 30 to 35 minutes, until golden and crisp at the edges and nearly all liquid is absorbed.
06 - Sprinkle with chopped fresh parsley. Serve immediately, garnished with extra lemon wedges if desired.
# Cooking Tips:
01 -
- Your whole kitchen will smell like a Greek seaside taverna and that's no exaggeration.
- One pan and a handful of everyday ingredients make this fancy enough for guests, but forgiving enough for midweek dinner.
02 -
- If the potatoes are stacked or crowded they’ll steam, not crisp—give them breathing room.
- Broiling for a couple of minutes at the end takes the golden edges to pure bliss; but don’t look away, they go fast!
03 -
- Heat your baking dish in the oven for a few minutes before adding the potatoes—they'll sizzle and develop golden bottoms even quicker.
- A final grind of black pepper just before serving elevates the herbal notes.