Authentic Greek Lemon Potatoes (Printable)
Golden oven-roasted Greek lemon potato wedges tossed with garlic, oregano and olive oil, finished with parsley.
# 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
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 Steps:
01 - Preheat oven to 400°F.
02 - In a large baking dish, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until well combined.
03 - Add potato wedges to the marinade and toss until all surfaces are evenly coated. Arrange potatoes in a single layer in the baking dish.
04 - Roast, uncovered, for 40 minutes. Baste potatoes with pan juices during roasting.
05 - Increase oven temperature to 425°F. Gently turn potatoes and continue roasting for an additional 30–35 minutes, until edges are golden and crisp and most of the liquid is absorbed.
06 - Sprinkle with chopped fresh parsley and serve hot. Garnish with extra lemon wedges if desired.
# Expert Suggestions:
01 -
- There’s a secret crunch in every bite, thanks to the roasted edges meeting that glossy lemon marinade.
- This recipe magically steals the spotlight, even alongside mains like roast lamb or simple grilled veggies.
02 -
- If you crowd the pan, the potatoes steam instead of crisp—trust me, give them space for that roasted edge.
- Basting halfway through isn’t optional; that’s when the flavor really soaks in.
03 -
- For the best citrus punch, zest one of the lemons over the potatoes just before roasting.
- A splash more olive oil in the last 10 minutes makes the potatoes glisten and seem downright restaurant-worthy.