Authentic Greek Lemon Potatoes (Printable)
Crispy, oven-roasted lemon potatoes with oregano and garlic; tender inside, bright citrus finish, served with parsley.
# What You Need:
→ Potatoes
01 - 2.5 lbs 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
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 Steps:
01 - Preheat oven to 400°F (200°C).
02 - In a large baking dish, combine olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper. Whisk until fully blended.
03 - Toss potato wedges thoroughly in the marinade and arrange evenly in a single layer in the dish.
04 - Place dish uncovered in oven. Roast for 40 minutes. Spoon pan juices over the potatoes at the halfway mark.
05 - Raise oven temperature to 425°F (220°C). Gently turn potatoes and continue roasting for 30 to 35 minutes more, until golden and crisp at the edges, allowing most of the liquid to absorb.
06 - Sprinkle freshly chopped parsley over hot potatoes and serve immediately, with additional lemon wedges if desired.
# Helpful Tips:
01 -
- They come out with that golden crust your favorite taverna somehow always nails, but you won't need to leave home.
- The lemony marinade fills your kitchen with sunny, mouthwatering aromas that bring everyone wandering in.
02 -
- Once, I forgot to use enough broth and the potatoes dried out—don’t skimp, it makes all the difference in tenderness.
- Broiling the last couple minutes gives an unbeatable crunch; just watch closely as they can turn from golden to burnt quickly.
03 -
- If using large potatoes, cut them into similar size wedges so they roast evenly.
- Let the potatoes marinate in the dish for 10 minutes before roasting if you have a moment—it’s a tiny effort for extra flavor depth.