Authentic Greek Lemon Potatoes (Printer-Friendly)
Golden oven-roasted Greek lemon potatoes: crisp edges, tender centers, garlic, oregano, and bright lemon in olive oil.
# What You'll 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
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 - Set oven to 400°F.
02 - In a large baking dish, whisk together olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until well combined.
03 - Add potato wedges to the marinade and toss thoroughly to evenly coat, then arrange in a single layer in the baking dish.
04 - Roast uncovered for 40 minutes. Spoon pan juices over potatoes midway through roasting.
05 - Raise oven temperature to 425°F. Gently turn the potatoes and continue roasting for 30 to 35 minutes, or until edges are golden and crisp and most liquid is absorbed.
06 - Sprinkle with chopped fresh parsley and serve hot, garnished with lemon wedges if desired.
# Expert Advice:
01 -
- These potatoes soak up every note of lemon and oregano for a punch of flavor you’ll dream about.
- You only need pantry basics and a bit of patience so it’s low effort with high reward.
02 -
- Once I tried to rush roasting at a higher temperature from the start and ended up with burned skins but raw centers—don’t do it.
- Ladling the pan juices halfway through, instead of just at the end, changed everything—the potatoes turn out so much richer.
03 -
- Broil for the last couple minutes only if you want extra crisp edges but keep a close eye to avoid burning.
- Rubbing the dried oregano between your fingers before adding wakes up all the oils and fragrance—it’s the kind of tiny detail that friends notice without quite knowing why.