Greek Lemon Potatoes

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Greek Lemon Potatoes – Crispy, Tangy & Perfectly Tender

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Course: Side Dish
Cuisine: Mediterranean

Bring the flavors of Greece to your table with these Greek Lemon Potatoes—crisped to golden perfection on the outside and creamy and tender on the inside. Infused with fresh lemon juice, Greek olive oil, garlic, and oregano, every bite bursts with zesty, herbaceous flavor. This easy side dish pairs beautifully with grilled meats, seafood, or a fresh green salad.

Why You’ll Love This Recipe

  • Authentic Mediterranean Flavors: Bright lemon, earthy oregano, and fruity olive oil combine beautifully.
  • Easy to Make: Simple prep and one pan make this an ideal side dish for any occasion.
  • Perfect Texture: Slow roasting ensures crispy edges and soft, fluffy centers.
  • Naturally Gluten-Free & Vegetarian-Friendly: Use vegetable broth to keep it fully plant-based.

Ingredients

  • 2 lbs Yukon gold potatoes – scrubbed and cut into wedges
  • 6 tablespoons freshly squeezed lemon juice – avoid bottled for best flavor
  • 1/3 cup Greek extra virgin olive oil – or your favorite high-quality EVOO
  • 4 cloves garlic – thinly sliced or finely grated (not minced)
  • 2 teaspoons dried oregano – or 2 tablespoons fresh oregano, chopped
  • 1 teaspoon sea salt
  • Freshly ground black pepper – to taste
  • 1/2 cup chicken broth – or use vegetable broth for a vegetarian version

Instructions

1. Prepare the Potatoes

Preheat your oven to 425°F (220°C). Scrub the potatoes thoroughly and cut each in half lengthwise, then cut each half into four wedges. For extra crispiness and bite-sized portions, you can further halve each wedge.

2. Marinate

In a large mixing bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt, and black pepper. Add the potatoes and toss until they are evenly coated with the flavorful marinade.

3. Arrange and Add Broth

Transfer the coated potatoes to a large rimmed baking sheet in a single, even layer. Pour the broth carefully into the corners of the pan—not directly over the potatoes—to avoid rinsing off the seasoning.

4. Roast

Place the tray in the oven and roast at 425°F for 20 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 40–50 minutes, or until the potatoes are fork-tender and beautifully browned.
Tip: Turn the potatoes once or twice during the final 20 minutes for even browning.

Recipe Tips

  • Uniform Size: Cut your wedges as evenly as possible to ensure even roasting.
  • Pan Type: A rimmed baking sheet allows better crisping than a glass dish or baking pan.
  • Garlic Tip: Use sliced or grated garlic to avoid burning. Minced garlic can scorch and become bitter.
  • Vegetarian Option: Use vegetable broth for a meat-free version with no flavor loss.
  • Garnish Idea: Sprinkle with freshly chopped parsley and a few lemon zest curls for a fresh finish.

Serving Suggestions

These lemony potatoes are a versatile side for:

  • Grilled chicken or lamb
  • Baked fish (especially white fish like cod or tilapia)
  • Roasted vegetables or Mediterranean salads
  • Falafel, hummus, and tzatziki for a full vegetarian platter

Nutrition (Per Serving)

  • Calories: 114 kcal
  • Carbohydrates: 5g
  • Protein: 1g
  • Fat: 10g
  • Saturated Fat: 1g
  • Sodium: 345mg
  • Fiber: 1g
  • Sugar: 1g

Note: Nutritional values are estimates and may vary based on specific ingredients used

Let the bright flavors of the Mediterranean shine on your dinner table with this easy and irresistible recipe. These Greek Lemon Potatoes are sure to become a favorite in your home just like they are in Greek kitchens everywhere!

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