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Greek Lemon Potatoes Recipe

Greek · Side dish · 60 min total

Crispy, tangy, and garlicky roasted potatoes infused with lemon and oregano, a classic Greek side dish that pairs perfectly with any protein.

Ingredients

• 2 lbs (about 1 kg) Yukon Gold or russet potatoes, peeled and cut into wedges
• 1/2 cup olive oil
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 cup chicken or vegetable broth
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, lemon juice, broth, garlic, oregano, salt, and pepper.
3. Add potato wedges to the bowl and toss to coat evenly.
4. Transfer potatoes and all the liquid to a 9x13-inch baking dish, arranging potatoes in a single layer.
5. Roast for 25 minutes, then flip potatoes and continue roasting for another 20-25 minutes, until potatoes are tender and golden brown, and most of the liquid has been absorbed.
6. Optional: For extra crispiness, broil for 2-3 minutes at the end.
7. Serve hot, garnished with fresh parsley or lemon wedges if desired.

Tips

• Use a high-quality olive oil for best flavor.
• To save time, you can parboil the potatoes for 5 minutes before roasting to reduce cooking time.
• Leftovers can be reheated in the oven or air fryer to restore crispiness.

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