Go Back
Crispy Greek Lemon Potatoes roasted in lemon garlic broth for a flavorful side dish

Crispy Greek Lemon Potatoes

These Greek Lemon Potatoes are crispy on the edges, soft in the middle, infused with bright lemon, garlic, and oregano, making them a perfect side dish that feels like a main.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: Greek, Mediterranean
Calories: 250

Ingredients
  

Main Ingredients
  • 3 pounds potatoes (Yukon Gold or russet), cut into wedges Yukon Gold preferred for creaminess.
  • 1/3 cup olive oil
  • 1 cup chicken broth or veggie broth Broth adds flavor, but water can be used in a pinch.
  • 1/3 cup fresh lemon juice (about 2 large lemons) Fresh lemon juice is recommended.
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt, plus more to taste
  • to taste black pepper
  • optional lemon zest and chopped parsley at the end For garnish.
—Advertisement—

Instructions
 

Preparation
  1. Heat your oven to 425°F (220°C). Grab a large roasting pan or sheet pan with sides.
  2. Add the potato wedges to the pan.
  3. In a bowl or measuring cup, stir together olive oil, broth, lemon juice, garlic, oregano, salt, and pepper. Pour it over the potatoes.
  4. Toss everything in the pan so the potatoes are coated and spread them out in a single layer.
Cooking
  1. Roast for 35 minutes.
  2. Take the pan out and flip the potatoes. Put them back in and roast for another 25 to 35 minutes.
  3. In the last 10 to 15 minutes, monitor the potatoes. You want the liquid mostly gone and the edges deep golden.
  4. Taste one and add a pinch more salt if needed. Finish with lemon zest or parsley if desired.
  5. Serve immediately while they are hot and crispy.
—Advertisement—

Notes

To keep the potatoes from crowding the pan, ensure they are in a single layer. Adjust salt as needed. Make a larger batch if serving guests.