Authentic Greek Lemon Potatoes (Print version)

Oven-roasted Greek lemon potatoes: golden edges, tender centers, bright lemon and oregano with garlic and olive oil.

# Ingredient List:

→ Potatoes

01 - 2 1/2 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 (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
10 - Lemon wedges for serving, optional

# How To Make It:

01 - Preheat oven to 400°F.
02 - In a large baking dish, whisk olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until well combined.
03 - Add potato wedges to the baking dish and toss thoroughly to ensure even coating. Arrange potatoes in a single layer.
04 - Roast uncovered on the middle rack for 40 minutes. Spoon some pan juices over the potatoes halfway through.
05 - Raise oven temperature to 425°F. Gently turn potatoes and continue roasting for 30–35 minutes, until golden and crisp at the edges with most liquid absorbed.
06 - Sprinkle chopped fresh parsley over the potatoes. Serve immediately, garnished with additional lemon wedges if desired.

# Expert Advice:

01 -
  • The edges get perfectly crisp while the insides seem to melt – it’s the secret reason I sneak so many directly from the pan.
  • This is the ultimate dish for when you want one pan to bring big, sunny flavors to the table without fuss.
02 -
  • If you crowd the potatoes or skip tossing in the marinade, you’ll miss out on that coveted crispiness and depth of flavor.
  • Letting the edges brown deeply is what sets these apart from any basic roast potato – patience is the magic ingredient.
03 -
  • Slice the potatoes into even wedges for uniform roasting; oddly shaped pieces can leave you with some burnt and some underdone.
  • A pinch of extra oregano just before serving punches up the aroma and takes the flavors right back to Greece.

Return