Authentic Greek Lemon Potatoes (Printable Version)
Crispy-edged, tender lemon-and-oregano potatoes roasted in olive oil and garlic for a bright Mediterranean side.
# 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 (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
10 - Lemon wedges, for serving (optional)
# How to Make It:
01 - Preheat oven to 400°F.
02 - In a large baking dish, whisk together olive oil, lemon juice, garlic, vegetable broth, dried oregano, salt, and black pepper until well combined.
03 - Add potato wedges to the dish and gently toss to ensure even coating in the marinade. Arrange wedges in a single layer.
04 - Roast, uncovered, for 40 minutes. Carefully spoon pan juices over potatoes halfway through.
05 - Raise oven temperature to 425°F. Turn potatoes and roast for 30–35 minutes, or until golden, crisp at the edges, and most of the marinade is absorbed.
06 - Sprinkle with chopped fresh parsley and serve immediately, adding lemon wedges if desired.
# Expert Advice:
01 -
- The sharpness of lemon seeps right into every bite, making the edges crackle and the centers turn creamy sweet.
- This is the one side dish that somehow disappears from the table before anything else – even the meat eaters fight for seconds.
02 -
- Skimping on the roasting time has left me with soggy wedges, so let them go until edges start to really brown.
- One day I let the pan juices nearly caramelize and found that’s when the magic happens – don’t pull them out too early.
03 -
- Let the potatoes sit in the marinade for a few minutes before roasting – it makes the flavor soak all the way in.
- Rotate the pan halfway through to ensure even browning, as some ovens have hot spots.