Go Back

Greek Lemon Potatoes

A delightful dish featuring starchy potatoes tossed in a zesty lemon and olive oil marinade, roasted to crispy perfection.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Potatoes (Yukon Gold or Russet) Choose starchy varieties for a fluffier texture.
  • 2 Fresh Lemons Substitute with lime for a tangy twist.
  • 1/4 cup Olive Oil Use extra virgin for the best flavor.
  • 4 Garlic Cloves Fresh garlic adds depth; can use garlic powder as substitute.
  • 1 cup Chicken or Vegetable Broth Can be replaced with water for a lighter version.
  • 1 tsp Dried Oregano Essential for authentic flavor; can be exchanged for Italian seasoning.
  • Salt and Pepper To taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to ensure a crispy finish on your potatoes.
  2. Peel and chop your potatoes into wedges, aiming for uniform sizes for even cooking.
  3. In a large bowl, whisk together the olive oil, minced garlic, juice from the lemons, broth, oregano, salt, and pepper.
  4. Add the potato wedges to the marinade, tossing them until well-coated.
Cooking
  1. Transfer the potatoes to a roasting pan and roast for 45 minutes, turning them halfway through for even browning.
  2. Once golden and crispy, let them rest for a few minutes before serving.

Notes

For a healthier option, use low-sodium broth and less oil. Optional garnishes include freshly chopped parsley or dill.