Print

Greek Lemon Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Greek Lemon Potatoes are tender inside, golden and slightly crisp outside, infused with bright lemon, garlic, and aromatic herbs. Roasted in flavorful broth, they absorb every bit of citrusy goodness for a vibrant Mediterranean-inspired side dish.

Ingredients

  • 2 pounds Yukon Gold or russet potatoes, peeled and cut into wedges
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 cloves garlic, minced
  • 1 cup chicken or vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Arrange the potato wedges in a large baking dish in a single layer.
  3. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, broth, oregano, salt, and black pepper.
  4. Pour the mixture evenly over the potatoes.
  5. Roast for 40–50 minutes, turning the potatoes halfway through cooking.
  6. Continue roasting until most of the liquid is absorbed and the potatoes are golden and tender.
  7. Broil for the last 2–3 minutes for extra crispiness if desired.
  8. Garnish with fresh parsley before serving.

Notes

  • Add a pinch of paprika or extra lemon juice before serving for enhanced flavor.
  • Include fresh thyme or rosemary for additional herbal notes.
  • Spread potatoes well and avoid overcrowding for better browning.
  • Sprinkle grated Parmesan during the last few minutes for a richer variation.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat in a 375°F (190°C) oven for best texture.
  • Freezing is possible for up to 2 months, though texture may soften slightly.

Nutrition

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