Authentic Greek Lemon Potatoes (Printable)
Golden-crisp Greek lemon potato wedges with garlic, oregano and olive oil—bright, tender, and perfect with Mediterranean mains.
# 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 freshly squeezed 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 (optional)
# How to Make It:
01 - Heat oven to 400°F.
02 - In a large baking dish, whisk together olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until fully blended.
03 - Add potato wedges to the baking dish and toss to ensure each piece is evenly coated; arrange potatoes in a single layer.
04 - Roast potatoes, uncovered, for 40 minutes. Baste with pan juices midway through roasting.
05 - Increase oven temperature to 425°F. Gently turn the potatoes and roast for an additional 30 to 35 minutes, until edges are crisp and liquid is absorbed.
06 - Sprinkle with fresh parsley and serve hot, garnished with lemon wedges if desired.
# Expert Advice:
01 -
- The lemon-garlic marinade bakes right into the potatoes, making every bite punchy and vibrant.
- They're effortlessly impressive—friends keep asking for the recipe after every dinner.
02 -
- Don’t crowd the potatoes or they’ll steam instead of crisp—a lesson I learned the hard way after one soggy batch.
- Letting the oven run extra hot at the end is what gives those edges their irresistible crunch.
03 -
- Let the potatoes soak in the marinade for five minutes before roasting to infuse more flavor.
- A light sprinkle of coarse sea salt right out of the oven adds irresistible texture.