Greek Lemon Potatoes
Crispy at the edges, plush in the middle, and drenched in lemony pan juices, these Greek Lemon Potatoes prove that starch can be downright glamorous. They soak up broth and citrus until every bite is tangy, rich, and impossible to stop eating.
Ingredients
Main
- 3 pounds Yukon Gold potatoes peeled and cut into thick wedges
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice about 2 lemons
- 4 cloves garlic minced
- 1 cup chicken or vegetable broth
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Optional Garnish
- Fresh parsley chopped
- Lemon zest
Instructions
- Preheat oven to 400°F (200°C).
- Arrange potato wedges in a single layer in a large baking dish.
- In a bowl, whisk together olive oil, lemon juice, garlic, broth, oregano, salt, and pepper.
- Pour the mixture over the potatoes and toss to coat.
- Roast uncovered for 30 minutes, then flip potatoes and spoon over pan juices.
- Continue roasting another 25–30 minutes, until golden and crisp at the edges, with some sauce still clinging to the pan.
- Transfer to a serving platter, drizzle with pan juices, and finish with parsley and lemon zest if desired.
Notes
No need to peel the potatoes if you like the skins — just scrub them well. Swap in sweet potatoes for a swicy twist, or use lime instead of lemon for a sharper hit. For toddlers, serve wedges plain with extra broth spooned over. Pair with olives, feta, and a chilled white wine for apéro energy.