Name: Greek Lemon Potatoes Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1/3 cup chicken broth; 1/3 cup extra-virgin olive oil; 1/4 cup freshly squeezed lemon juice; Kosher salt (1 tbsp. for boiling mixture, additional to taste); 2 lb. Yukon gold potatoes (about 5 to 6 medium), peeled and cut into 1 inch wedges; 2 cloves garlic, grated or minced; 2 tsp dried oregano; Chopped fresh parsley, for serving (optional)

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Introduction

Greek Lemon Potatoes are a vibrant and flavorful side dish that combines tender, roasted potatoes with zesty lemon and aromatic herbs. This recipe delivers crispy edges and a bright citrusy punch, making it a perfect accompaniment to any meal.

The image shows a close-up of golden brown roasted potato wedges arranged on a white plate. Each wedge is thick and has a crispy, browned outer layer with some darker spots, while the inside looks soft and fluffy with a light yellow color. Small green herb leaves, likely thyme, are scattered on top, adding a fresh look. A metal spoon rests among the wedges on the plate, its surface reflecting some light. The plate sits on a white marbled surface, adding a clean and elegant background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup chicken broth
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
Kosher salt
2 lb Yukon gold potatoes (about 5 to 6 medium), peeled and cut into 1″ wedges
2 cloves garlic, grated or minced
2 tsp dried oregano
Chopped fresh parsley, for serving (optional)

Instructions

Step 1: Preheat the oven to 450°F (230°C). In a large bowl, whisk together the olive oil, chicken broth, lemon juice, and 1 tablespoon kosher salt until well combined.
Step 2: Add the potato wedges to the bowl and toss thoroughly to coat them evenly with the liquid mixture. Spread the potatoes out on a rimmed baking sheet and pour any remaining liquid over the top.
Step 3: Roast the potatoes in the oven for 25 to 28 minutes, flipping them halfway through, until they are just tender and most of the liquid has evaporated.
Step 4: Sprinkle the grated garlic and dried oregano over the potatoes, then toss gently to distribute the seasonings. Return the potatoes to the oven and roast for an additional 5 to 10 minutes, until golden brown and crispy on the edges.
Step 5: Transfer the potatoes to a serving platter and sprinkle with chopped fresh parsley, if desired. Serve warm.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes before the final roast for a subtle kick.
Use baby or fingerling potatoes for a slightly different texture and appearance.
Try adding a few sprigs of fresh rosemary or thyme along with the oregano to mix up the herbal profile.

Storage

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 400°F oven for 10 minutes to restore crispiness, or use a skillet over medium heat. Avoid microwaving if possible, as it can make the potatoes soggy.

How to Serve

A white plate filled with golden roasted potato wedges stacked in a loose pile, each wedge showing a slightly crisp, brown-edged texture with scattered green herb flakes on top. On the left side of the plate, there are two lemon halves with bright yellow flesh, adding a fresh contrast to the golden potatoes. The whole scene is set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can substitute Yukon gold with red potatoes or russets; however, Yukon gold is preferred for its creamy texture and ability to crisp nicely.

Do I need to peel the potatoes?

Peeling is recommended to achieve the classic texture and appearance, but leaving the skins on works too if you prefer more rustic, nutrient-rich potatoes.