Authentic Greek Lemon Potatoes (Printable Version)

Crisp-edged, tender lemon-scented potatoes tossed with olive oil, garlic and oregano for a bright Mediterranean side.

# What You'll Need:

→ Potatoes

01 - 2.5 pounds Yukon Gold potatoes, peeled and cut into large wedges

→ Marinade

02 - 1/4 cup extra virgin olive oil
03 - 1/3 cup fresh lemon juice (about 2 lemons)
04 - 4 cloves garlic, minced
05 - 1 cup vegetable broth
06 - 1 tablespoon dried oregano
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper

→ Finish

09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges, optional for serving

# Directions:

01 - Preheat oven to 400°F.
02 - In a large baking dish, whisk together olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and freshly ground black pepper.
03 - Add potato wedges to the dish and toss thoroughly to ensure all pieces are coated with marinade. Arrange the potatoes in a single, even layer.
04 - Roast uncovered for 40 minutes, then carefully spoon pan juices over the potatoes to baste.
05 - Increase oven temperature to 425°F. Turn potatoes gently and continue roasting for 30 to 35 minutes, until golden brown and edges are crisp, with most of the liquid absorbed.
06 - Garnish potatoes with chopped parsley and serve hot, adding lemon wedges if desired.

# Expert Advice:

01 -
  • The marinade pools at the bottom, infusing every wedge with flavor and making the pan juices irresistible for mopping up with bread.
  • It reliably turns everyday potatoes into a centerpiece, whether you’re pressed for time or hosting a crowd.
02 -
  • If you skip turning the potatoes partway, you’ll miss out on that gorgeous all-over caramelization.
  • The pan juices will look almost soupy at first, but patience transforms them into a sticky glaze – don’t be tempted to drain them early.
03 -
  • If you cut the potatoes too small, they’ll fall apart before developing that golden crust.
  • The secret to deeper flavor is letting the potatoes rest for a few minutes in the baking dish after roasting, so they reabsorb all the pan juices.

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