Authentic Greek Lemon Potatoes (Printer-friendly)
Crisp-edged, tender Greek lemon potatoes roasted with garlic, oregano and olive oil; bright citrus and herb finish.
# What You'll 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 (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 garnish (optional)
# How To Make It:
01 - Preheat oven to 400°F.
02 - In a large baking dish, combine olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper. Whisk until homogenous.
03 - Add potato wedges to the baking dish and toss thoroughly to coat. Arrange potatoes in an even, single layer.
04 - Roast potatoes uncovered at 400°F for 40 minutes. Spoon pan juices over potatoes halfway through.
05 - Increase oven temperature to 425°F. Gently turn potatoes and roast for an additional 30 to 35 minutes, until golden and crisp at the edges and most of the liquid has been absorbed.
06 - Garnish with chopped fresh parsley and, if desired, extra lemon wedges. Serve immediately while hot.
# Expert Hints:
01 -
- The potatoes soak up all the zesty marinade and turn deliciously tender inside with crispy edges you won’t want to share.
- It’s practically hands-off, yet the flavors shout ‘You fussed!’, which is why this has become my go-to for last-minute dinner guests.
02 -
- Once, I crowded the pan and ended up with steamed, soggy potatoes—always give them breathing room to brown.
- Figuring out that a drizzle of broth halfway through keeps them moist without making them mushy changed everything for me.
03 -
- The real trick is using a metal baking pan for even caramelization.
- A splash of broth about halfway through keeps them meltingly tender without sacrificing crisp edges.