Authentic Greek Lemon Potatoes (Printable)
Golden-crisp lemon and oregano potatoes with garlic and olive oil, tender inside and bright with citrus.
# What You'll Need:
→ Potatoes
01 - 2 1/2 pounds Yukon Gold potatoes, peeled and cut into large wedges
→ Marinade
02 - 1/4 cup extra virgin olive oil
03 - 1/3 cup freshly squeezed 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 serving (optional)
# Directions:
01 - Set the oven to 400°F. Allow it to preheat while preparing the marinade and potatoes.
02 - In a large baking dish, combine extra virgin olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper. Whisk thoroughly to emulsify the mixture.
03 - Add the potato wedges to the baking dish. Toss the potatoes thoroughly to ensure each wedge is fully coated with the marinade. Arrange them in a single even layer.
04 - Roast the potatoes, uncovered, at 400°F for 40 minutes. Spoon pan juices over the potatoes once during roasting to enhance flavor absorption.
05 - Increase the oven temperature to 425°F. Carefully turn potatoes and continue roasting for 30 to 35 minutes, or until the edges are crisped, golden, and most of the liquid has evaporated.
06 - Transfer potatoes to a serving platter. Sprinkle with chopped fresh parsley and garnish with lemon wedges if desired. Serve immediately while hot.
# Expert Advice:
01 -
- If you love crispy edges with soft, citrusy insides, these will steal your heart every single time.
- This recipe rescues plain potatoes and turns them into the show-stopping side everyone hopes for at dinner.
02 -
- If the potatoes are crowded, they’ll steam and never crisp up—learned this after one tragic, soggy batch.
- Giving them a good toss halfway through is what transforms them from basic to crave-worthy.
03 -
- For truly crisp edges, use a wide baking dish to give every potato space—don’t pile them on top of each other.
- Turn the potatoes gently so you keep those beautiful caramelized bits intact.