Description
Greek lemon potatoes are roasted to perfection with olive oil, garlic, oregano, and fresh lemon juice. Crispy on the outside and tender on the inside, they make the perfect side dish for any meal.
Ingredients
Scale
- 2 lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
- ½ cup fresh lemon juice
- 3 cloves garlic, minced
- ⅓ cup olive oil
- 1 tsp dried oregano
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tsp vegetable broth powder (optional)
- 1 cup water
- Chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and grease a large baking dish.
- Prepare potatoes by cutting them into thick wedges and arranging them in a single layer in the dish.
- Make the marinade by whisking together lemon juice, olive oil, garlic, oregano, salt, pepper, broth powder, and water.
- Coat the potatoes with the mixture and bake uncovered for 40 minutes.
- Flip the potatoes, increase heat to 425°F (220°C), and roast for another 20 minutes until golden and crispy.
- Garnish with fresh parsley and serve immediately.
Notes
- Use Yukon Gold potatoes for the best texture.
- For extra crispiness, broil for the last 5 minutes.
- Serve with tzatziki or feta cheese for added flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek, Mediterranean