Authentic Greek Lemon Potatoes (Printable)
Crisp outside, tender inside lemon-and-oregano potatoes roasted in olive oil; bright, savory Mediterranean side for four.
# 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 (from 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)
# How To Make It:
01 - Set oven to 400°F and allow to fully preheat.
02 - In a large baking dish, combine olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper. Whisk thoroughly to emulsify flavors.
03 - Add potato wedges to the prepared baking dish. Toss thoroughly to ensure each piece is evenly coated with the marinade, then arrange potatoes in a single flat layer.
04 - Roast potatoes uncovered for 40 minutes, allowing them to begin crisping and absorbing flavors. Baste with pan juices halfway through.
05 - Raise oven temperature to 425°F. Carefully turn potatoes, then continue to roast for 30 to 35 minutes until golden with crisp edges and the majority of liquid absorbed.
06 - Transfer to serving dish, sprinkle with fresh parsley, and accompany with lemon wedges if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The potatoes get irresistibly crispy edges while soaking up every last drop of that satisfying lemon-garlic marinade.
- It’s become my go-to side dish because it needs almost no attention but always gets requested for seconds.
02 -
- Once I crowded the pan and the potatoes ended up steamed instead of crispy—always give them room.
- Letting the potatoes rest for five minutes before serving makes them even more flavorful as the juices settle.
03 -
- Slice the potatoes into even wedges so they cook at the same rate—uneven pieces can burn or stay raw inside.
- Fresh-squeezed lemon juice is the not-so-secret game changer—flavor can’t compare to bottled.