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Greek Lemon Potatoes

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Greek Lemon Potatoes are roasted with fresh lemon, olive oil, garlic, oregano, and savory broth until tender inside with deeply golden, caramelized edges. They make a bright and flavorful Mediterranean side dish for meat, fish, or vegetables.

Ingredients

  • 3 lb Yukon Gold or russet potatoes, cut into thick wedges
  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 5 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 1/2 cups chicken broth or vegetable broth
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for serving
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 400°F (200°C). Peel the potatoes if desired, then cut them lengthwise into evenly sized thick wedges.
  2. Arrange the potato wedges in a large baking dish. Add the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper. Toss thoroughly until the potatoes are evenly coated.
  3. Pour the broth around the potatoes and spread the wedges into an even layer.
  4. Roast for about 40 minutes, then carefully turn the potato wedges.
  5. Return the potatoes to the oven and roast for another 25–35 minutes, until the centers are fork-tender, most of the liquid has been absorbed or evaporated, and the edges are deeply golden.
  6. For crispier edges, increase the oven temperature slightly or briefly broil the potatoes during the final few minutes, watching carefully to prevent burning.
  7. Spoon any flavorful juices remaining in the baking dish over the potatoes. Garnish with fresh parsley, additional oregano if desired, and lemon wedges before serving.

Notes

  • Yukon Gold potatoes provide creamy centers, while russet potatoes produce fluffier interiors and especially crisp edges.
  • Freshly squeezed lemon juice provides the brightest flavor.
  • Use vegetable broth instead of chicken broth for a vegetarian version.
  • For extra garlic flavor, add a few additional minced garlic cloves.
  • For more lemon flavor, finish the potatoes with extra lemon zest and a squeeze of fresh lemon juice.
  • Crumbled feta can be scattered over the potatoes shortly before serving.
  • Fresh rosemary, thyme, or red pepper flakes can be added along with the oregano.
  • For crispier potatoes, allow most of the broth to evaporate and give the wedges plenty of space to brown during the final stage of roasting.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat at 400°F (200°C) until hot and crisp, or use an air fryer for smaller portions.

Nutrition

Find it online: https://thefamilycooking.com/greek-lemon-potatoes-2/