Description
These Greek Lemon Potatoes are everything a potato side should be—crispy on the outside, fluffy on the inside, and bursting with bright lemon, garlic, and oregano. Roasted slowly in a lemony broth that reduces into a sticky glaze, they’re bold, comforting, and completely irresistible. Simple ingredients, minimal prep, and maximum Mediterranean flavor.
Ingredients
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2.5 lb Yukon Gold potatoes (or Russet, peeled)
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⅓ cup extra virgin olive oil
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¼ cup fresh lemon juice (about 2 lemons)
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Zest of 1 lemon (optional but recommended)
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3 garlic cloves, minced
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1 tbsp dried oregano
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1 tsp salt
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½ tsp black pepper
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1 cup vegetable or chicken broth (low sodium preferred)
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Optional garnish: fresh parsley, lemon wedges
Instructions
Preheat oven to 400°F (200°C).
Cut potatoes into thick wedges (about 8 per potato) and place in a large roasting pan or rimmed baking sheet.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
Pour over potatoes and toss thoroughly to coat.
Optional tip: Let potatoes marinate 20–30 minutes for deeper flavor.
Pour broth into the pan and toss once more.
Arrange potatoes in a single, uncrowded layer.
Roast uncovered for 40 minutes.
Remove pan and flip potatoes carefully using tongs.
Return to oven and roast 30–35 minutes more, until golden, tender, and the liquid has reduced into a thick glaze.
For extra crunch, broil for 2–3 minutes, watching closely.
Transfer potatoes to a serving platter.
Drizzle with the reduced lemon-garlic glaze from the pan.
Garnish with chopped parsley and serve with extra lemon wedges.
Notes
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Keep potatoes in a single layer—overcrowding causes steaming
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Thick wedges hold their shape and crisp better
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Broth is essential for creamy interiors and flavor depth
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Don’t rush the roast—patience = crispiness