Greek Lemon Potatoes
Greek Lemon Potatoes are roasted until crispy with garlic, oregano, fresh lemon juice, and broth.
Ingredients
- 2.5 lb 1.2 kg Yukon Gold or russet potatoes
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 cup low-sodium vegetable or chicken broth
- 2 teaspoons dried oregano
- 4 garlic cloves
- 1½ teaspoons salt
- Pinch of black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pat the potatoes dry, then slice them into thick wedges. Leave the skins on if desired.
- In a small bowl, whisk together the olive oil, fresh lemon juice, oregano, salt, pepper, and finely grated garlic.
- Arrange the potatoes in a single layer on a large baking sheet.
- Pour the dressing over the potatoes and toss well until evenly coated.
- Carefully pour the broth around the potatoes rather than directly over them so the seasoning stays on the surface.
- The Greek Lemon Potatoes should be about halfway submerged in the liquid.
- Roast for 50–60 minutes, or until the potatoes are fork-tender with crispy golden edges and most of the liquid has been absorbed.
- For extra crispy potatoes, roast for an additional 5–10 minutes if needed.
- Spoon any remaining pan juices over the potatoes before serving.
Notes
- Add crumbled feta cheese after baking for extra richness.
- Serve with grilled chicken, roasted lamb, beef kebabs, or baked fish.
- A squeeze of fresh lemon before serving adds even more brightness.
- Leftover pan juices make an excellent drizzle over rice or vegetables.