Description
This Greek Lemon Potatoes recipe features tender potato wedges roasted to perfection in a zesty blend of lemon juice, olive oil, garlic, and oregano. Crispy on the outside and soft on the inside, these potatoes are infused with bright citrus flavors and aromatic herbs, making them the perfect side dish for Mediterranean-inspired meals.
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes (or Yukon Gold, cut into wedges)
Marinade
- 3 tbsp olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
Additional
- 1/4 cup chicken broth (or vegetable broth for a vegetarian version)
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Make the lemon marinade: In a large bowl, combine olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper. Stir thoroughly to blend all the flavors together.
- Coat the potatoes: Add the potato wedges to the bowl with the lemon mixture. Toss everything gently but well to ensure each potato piece is evenly coated with the flavorful marinade.
- Arrange the potatoes: Transfer the coated potatoes to the prepared baking sheet. Spread them out in a single layer to allow even roasting.
- Add broth: Pour the chicken or vegetable broth evenly over the potatoes to add moisture and deepen the flavor during roasting.
- Roast: Place the baking sheet in the preheated oven and roast for 40 to 45 minutes. Halfway through cooking, toss the potatoes to ensure they cook evenly and develop crispy edges.
- Rest: After roasting, remove the potatoes from the oven and let them rest a few minutes to set the flavors.
- Garnish and serve: Sprinkle chopped fresh parsley over the potatoes if desired, then serve immediately while warm and crispy.
Notes
- You can use baby potatoes or Yukon Gold potatoes cut into wedges for this recipe.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Tossing the potatoes halfway through roasting is important for even cooking and crispiness.
- Adding fresh parsley at the end provides a nice color contrast and fresh herbal flavor.
- Adjust salt and pepper to taste based on your preference.
