Authentic Greek Lemon Potatoes (Printable)
Crisp-edged, tender lemon-scented potatoes roasted with olive oil, garlic, oregano and vegetable broth.
# 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 Make It:
01 - Preheat oven to 400°F.
02 - Combine olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper in a large baking dish and whisk thoroughly.
03 - Add potato wedges to the marinade, ensuring each piece is evenly coated, and arrange them in a single layer.
04 - Roast potatoes uncovered at 400°F for 40 minutes. Baste potatoes with pan juices halfway through.
05 - Raise oven temperature to 425°F. Gently turn potatoes and continue roasting for 30 to 35 minutes, until golden and crisp at the edges with most liquid absorbed.
06 - Sprinkle with chopped parsley and serve hot. Garnish with lemon wedges if desired.
# Expert Tips:
01 -
- The crisp, tangy edges are addictive in a way you won't admit until the second serving disappears.
- Its simplicity means you can pull it off even when distractions (or hungry people) are circling the kitchen.
02 -
- Resist crowding the pan—overlapping wedges steam, but space lets them truly crisp.
- That last-minute broil is the difference between merely good and absolutely unforgettable potatoes.
03 -
- A metal pan conducts heat better than glass and helps the edges get irresistibly crisp.
- Let the potatoes sit for five minutes before serving so the flavors settle and surfaces stay crunchy.