Authentic Greek Lemon Potatoes (Printable)
Oven-roasted lemon potatoes with crisp edges and tender centers, flavored with olive oil, garlic, oregano and a bright lemon 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, for serving
# How To Cook:
01 - Set oven to 400°F before preparing ingredients.
02 - Combine olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper in a large baking dish, whisking thoroughly.
03 - Add potato wedges to the marinade and toss to coat evenly. Arrange potatoes in a single layer in the dish.
04 - Roast potatoes, uncovered, for 40 minutes. Baste potatoes occasionally by spooning pan juices over the top.
05 - Raise oven temperature to 425°F and gently turn potatoes. Continue roasting for 30 to 35 minutes until golden-brown edges form and most liquid is absorbed.
06 - Sprinkle hot potatoes with fresh parsley and serve immediately, garnished with lemon wedges as desired.
# Expert Tips:
01 -
- The zesty citrus and herb marinade makes every potato wedge taste like a secret ingredient was added.
- They pair effortlessly with mains or shine solo—the leftovers are even better sneaked cold from the fridge.
02 -
- If the potatoes sit piled up or crowded, they steam instead of roast—use the biggest pan you have.
- I once forgot to spoon the pan juices, and the flavor wasn&t nearly as intense—don&apost skip that step.
03 -
- Don&apost rush the roasting—the time at lower heat infuses flavor before crisping up.
- Double the batch if you want leftovers—they make a perfect breakfast hash the next day.