Authentic Greek Lemon Potatoes (Printable)
Golden, lemony potato wedges roasted with olive oil, garlic, oregano and broth for a vibrant Mediterranean side.
# What You'll Need:
→ Potatoes
01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
→ Marinade
02 - 1/3 cup plus 1 tablespoon extra-virgin olive oil
03 - 1/3 cup fresh lemon juice (approximately 2 lemons)
04 - 5 garlic cloves, minced
05 - 1 cup vegetable broth or chicken broth
06 - 2 teaspoons dried oregano
07 - 1 1/2 teaspoons sea salt
08 - 1/2 teaspoon freshly cracked black pepper
09 - 1/2 teaspoon ground turmeric (optional, for color)
→ Finish
10 - Chopped fresh parsley, for garnish
11 - Lemon slices, for garnish (optional)
# Steps:
01 - Set oven to 400°F. Allow to fully preheat while preparing other elements.
02 - Arrange potato wedges evenly in a large roasting pan, ensuring a single layer for even roasting.
03 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, broth, dried oregano, sea salt, black pepper, and optional turmeric until fully combined.
04 - Pour prepared marinade over potatoes. Toss thoroughly to evenly coat each wedge. Arrange wedges primarily cut-side down for optimal crisping.
05 - Roast uncovered for 40 minutes. Avoid stirring during this phase to develop crisp edges.
06 - Carefully remove pan from oven. Gently flip potatoes and spoon pan juices over them to ensure even flavor distribution.
07 - Return roasting pan to oven. Bake for an additional 30 to 35 minutes or until wedges are golden, crisp on the exterior, and easily pierced with a fork.
08 - For enhanced texture, broil potatoes for 3 to 5 minutes, watching closely to prevent burning.
09 - Transfer potatoes to serving dish. Garnish generously with fresh parsley and lemon slices. Serve immediately while hot.
# Expert Advice:
01 -
- The olive oil and fresh lemon juice work magic so the potatoes crisp outside but stay gloriously tender within.
- It’s a hands-off side, which means you can catch up with guests or music while the oven does its job.
02 -
- One time I crowded the pan and learned the hard way: give those potatoes space or you’ll end up steaming, not roasting.
- Flipping the potatoes halfway through isn’t just fussy—it’s how you ensure crispy bits on every surface.
03 -
- Roast the potatoes cut-side down first for perfectly browned edges.
- A sprinkle of semolina just before roasting takes the crunch factor up a notch—try it if you have some in your pantry.