Authentic Greek Lemon Potatoes (Printer-friendly)
Oven-roasted lemon potato wedges tossed with garlic, oregano and parsley — crisp outside, tender inside, bright citrus finish.
# What You Need:
→ Potatoes
01 - 2.5 pounds 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, optional, for serving
# How to Make It:
01 - Set oven to 400°F.
02 - In a large baking dish, whisk together olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until fully blended.
03 - Add potato wedges to the baking dish. Toss thoroughly to ensure all sides are coated. Spread potatoes in a single, even layer.
04 - Roast uncovered for 40 minutes. Halfway through, spoon some pan juices over the potatoes.
05 - Raise oven temperature to 425°F. Gently turn potatoes and continue roasting for 30 to 35 minutes until golden with crisp edges and most liquid is absorbed.
06 - Garnish with fresh parsley and serve hot. Add lemon wedges as desired.
# Expert Tips:
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.