Authentic Greek Lemon Potatoes (Printable Version)
Crisp, lemony oven wedges seasoned with garlic, oregano and olive oil, tender inside and herbaceous.
# 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 (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 for garnish
10 - Lemon wedges for serving (optional)
# How to Make It:
01 - Set oven temperature 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.
03 - Add potato wedges to the baking dish and toss well to ensure all pieces are evenly coated. Spread potatoes into a single layer.
04 - Roast potatoes uncovered for 40 minutes. Occasionally spoon pan juices over the top.
05 - Raise oven temperature to 425°F. Gently turn potatoes, then continue roasting for another 30 to 35 minutes, until golden and crisp at the edges with most liquid absorbed.
06 - Sprinkle with fresh chopped parsley, and serve hot, garnished with optional lemon wedges.
# Expert Tips:
01 -
- The potatoes soak up every drop of zesty marinade, giving you creamy middles and crisp edges in one bite.
- This recipe is a hero for casual suppers and fancy feasts alike—honestly, everyone ends up reaching for seconds.
02 -
- If you crowd the potatoes, they’ll steam instead of crisp—give them space.
- Bottled lemon juice made them taste flat until I switched to fresh—absolutely worth squeezing real lemons every time.
03 -
- Flip the potatoes gently to avoid breaking them—whole wedges look gorgeous on the plate.
- Sneak in a pinch of crushed red pepper if you like a hint of heat.