Authentic Greek Lemon Potatoes (Printable version)
Crispy, golden lemon-and-oregano Yukon Gold wedges tossed in olive oil and garlic for a bright Mediterranean side.
# 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
→ Finishing Touches
09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges, for serving (optional)
# How To:
01 - Set oven to 400°F and allow to come to temperature.
02 - In a large baking dish, combine olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper. Whisk thoroughly to emulsify.
03 - Add potato wedges into the marinade. Toss to coat each wedge evenly, then arrange in a single layer within the baking dish.
04 - Roast uncovered for 40 minutes. Baste potatoes by spooning pan liquids over the surface halfway through.
05 - Raise oven temperature to 425°F. Gently turn potatoes and continue roasting for 30 to 35 minutes until golden, crisp at the edges, and most liquid is absorbed.
06 - Sprinkle chopped fresh parsley on potatoes. Serve hot, with additional lemon wedges if desired.
# Expert Advice:
01 -
- The potatoes develop crispy sides and a tender, lemon-infused center that tastes like a secret straight from a Greek taverna.
- Whenever I make these, someone always asks for the recipe before we’re done with dinner.
02 -
- If you skip tossing the potatoes halfway through roasting, you’ll miss out on that perfect golden crust—I learned this the hard way the first time.
- Letting the pan juices reduce almost fully turns ordinary potatoes into magic with soft middles and crispy skins.
03 -
- Never skip turning the potatoes halfway through—this is your ticket to evenly golden exteriors.
- Investing in a high-quality olive oil makes the herb and lemon flavors sing.