Authentic Greek Lemon Potatoes (Printable View)
Oven-roasted Greek lemon potatoes with garlic, oregano and olive oil, crispy outside and tender inside.
# 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 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 Steps:
01 - Set oven to 400°F and allow to preheat fully.
02 - In a large baking dish, whisk together olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until well mixed.
03 - Place potato wedges into the prepared dish, tossing thoroughly to coat each piece. Arrange them in a single, even layer.
04 - Roast potatoes uncovered in the oven for 40 minutes. Baste potatoes with pan juices at the halfway point.
05 - Raise oven heat to 425°F. Gently turn potatoes and continue roasting for 30 to 35 minutes until edges are crisp and most liquid is absorbed.
06 - Scatter chopped fresh parsley over potatoes. Serve hot with additional lemon wedges if desired.
# Expert Advice:
01 -
- The potatoes soak up the bold, garlicky-lemon marinade and turn out tangy, rich, and deeply satisfying—no frying needed.
- I found myself scraping the baking dish for every last crispy bit—this simple side always vanishes first at dinners.
02 -
- Once, I crowded too many potatoes in the pan and they ended up steaming instead of roasting—a single layer is key for crispy results.
- Switching to Yukon Golds after years of using russet potatoes made them creamy inside and beautifully crisp on the edges.
03 -
- Let the potatoes rest for five minutes before serving so the exterior crisps further without steaming under their own heat.
- Take time to spoon juices over the potatoes mid-roast—even just once makes every bite far more flavorful.