Authentic Greek Lemon Potatoes (Print Layout)
Golden, oven-roasted lemon potatoes with garlic, oregano and olive oil — crisp outside, tender inside.
# What You 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 fresh 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 - Preheat oven to 400°F.
02 - In a large baking dish, whisk olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until well combined.
03 - Add potato wedges to the baking dish and toss thoroughly to ensure even coating. Arrange potatoes in a single layer.
04 - Roast uncovered on the middle rack for 40 minutes. Spoon some pan juices over the potatoes halfway through.
05 - Raise oven temperature to 425°F. Gently turn potatoes and continue roasting for 30–35 minutes, until golden and crisp at the edges with most liquid absorbed.
06 - Sprinkle chopped fresh parsley over the potatoes. Serve immediately, garnished with additional lemon wedges if desired.
# Expert Suggestions:
01 -
- The potatoes pick up all those tangy, herby flavors and end up crispy outside, pillowy inside—it feels like cheating fancy restaurant results.
- It turns even a weeknight meal into something worthy of gathering everyone around the table, and it’s almost impossible to mess up.
02 -
- Once, I tried crowding the potatoes—they turned out disappointingly soft instead of crispy, so always keep them to a single layer.
- One day I swapped dried oregano for fresh and the flavor got muted; stick to dried for the boldest hit.
03 -
- Rotate the pan halfway through roasting for even browning.
- Marinate the potatoes for 15 minutes before baking to let the flavors soak in deeper.