Description
Greek Lemon Potatoes are oven-roasted to crispy perfection with garlic, oregano, and fresh lemon juice. They’re a flavorful side dish that pairs beautifully with grilled meats or a Mediterranean spread.
Ingredients
Units
Scale
- 2.5 lbs (about 1.1 kg) Yukon gold or russet potatoes, peeled and cut into wedges
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken or vegetable broth
- Fresh chopped parsley, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the potato wedges in a large baking dish or sheet pan in a single layer.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour the mixture evenly over the potatoes and toss to coat.
- Pour the broth around the potatoes (not directly over them).
- Roast uncovered for 40 minutes. Flip the potatoes, then roast for another 20–30 minutes or until golden and crispy, and most of the liquid is absorbed.
- Garnish with fresh parsley before serving, if desired.
Notes
- Use waxy potatoes like Yukon gold for the best texture.
- Don’t skip the broth—it helps infuse flavor and moisture.
- Leftovers reheat well in the oven or air fryer.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg