Authentic Greek Lemon Potatoes (Printable version)
Golden Yukon Gold wedges tossed in lemon, garlic, oregano and olive oil, roasted until crisp at the edges.
# List of ingredients:
→ Potatoes
01 - 2 1/2 pounds Yukon Gold potatoes, peeled and cut into large wedges
→ Marinade
02 - 1/4 cup extra virgin olive oil
03 - 1/3 cup freshly squeezed lemon juice
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, for serving (optional)
# Directions:
01 - Set oven to 400°F. Position a rack in the center.
02 - In a large baking dish, whisk together olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until well combined.
03 - Add potato wedges to the baking dish. Toss thoroughly to coat each wedge with marinade. Arrange potatoes in a single layer for even roasting.
04 - Roast potatoes uncovered for 40 minutes. Periodically spoon pan juices over the potatoes during roasting.
05 - Raise oven temperature to 425°F. Gently turn potatoes using a spatula. Continue roasting 30 to 35 minutes, or until potatoes are golden, crisp at the edges, and most of the liquid is absorbed.
06 - Garnish with chopped fresh parsley. Serve immediately, accompanied by lemon wedges if desired.
# Expert Advice:
01 -
- The secret is letting the potatoes soak up all those zesty pan juices for unbelievably rich flavor.
- Every batch comes out crisp on the outside and silky inside with practically zero fuss.
02 -
- If the potatoes overlap or crowd in the pan, they’ll steam instead of crisp—use the biggest dish you can find.
- Lifting and spooning pan juices over the potatoes mid-roast is the difference between good and show-stopper level texture.
03 -
- Don’t be tempted to reduce the olive oil—it's key to flavor and the magic crust.
- Let the potatoes rest five minutes before serving so the juices settle and stick.