Greek Lemon Potatoes

Close-up of seasoned and roasted potato wedges garnished with fresh parsley and lemon slices.

These Greek Lemon Potatoes are a delicious and flavorful side dish, perfect for any meal. Roasted to perfection with lemon, garlic, and herbs, they are crispy on the outside and tender on the inside.

Course Side

Cuisine Greek

Prep Time 10

Cook Time 45

Servings

Calories 205kcal

Author Kylee Ayotte

Equipment

Large Bowl
Baking dish or roasting pan
Measuring cups and spoons

Ingredients

2-2.5 pound Yukon Gold potatoes
1/4 cup olive oil
1/4 cup fresh lemon juice about 2 lemons
1 teaspoon lemon zest the zest of 1 lemon
4 cloves garlic minced
1 cup chicken broth
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon pepper
Fresh parsley chopped (optional for garnish)

Instructions

Get prepped

Cut the 2-2.5 pound Yukon Gold potatoes into wedges (don’t peel them). Mince the 4 cloves garlic. Measure out the 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 teaspoon lemon zest 1 cup chicken broth, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1 teaspoon pepper.

Preheat the oven

Preheat your oven to 400°F (200°C).

Prepare the potatoes

In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chicken broth, dried oregano, salt, and pepper. Add the potato wedges and toss to coat evenly.

Roast the potatoes

Spread the potatoes in a single layer on a large baking dish or roasting pan. Pour remaining liquid over the potatoes.
Roast in the preheated oven for 45 minutes, turning occasionally, until the potatoes are tender.

Garnish and serve

Remove from the oven and garnish with Fresh parsley Serve immediately.

Notes

If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.

Use fresh ingredients. Fresh lemon juice and garlic make a big difference in flavor.

Don't overcrowd the pan. Make sure the potatoes are in a single layer for even roasting.

Nutrition