Description
These Lemon Greek Potatoes are roasted until crispy and golden, then infused with bright lemon, garlic, and oregano flavors — the perfect Mediterranean side dish that’s zesty, comforting, and delicious.
Ingredients
Units
Scale
- 2 1/2 pounds (1.1 kg) Yukon Gold or Russet potatoes, peeled and cut into wedges
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice (about 2 lemons)
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 cup low-sodium chicken or vegetable broth
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a large roasting pan or baking dish.
- In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, broth, salt, and pepper.
- Add potato wedges to the roasting pan and pour the lemon mixture over them. Toss to coat evenly and spread in a single layer.
- Roast for 40 minutes. Flip the potatoes, spoon some pan juices over the top, and roast for another 30–35 minutes, or until golden and crisp on the edges and tender inside.
- Garnish with fresh parsley and extra lemon wedges if desired. Serve warm.
Notes
- For extra crispy edges, broil for 2–3 minutes at the end of baking.
- These pair well with grilled meats, fish, or Greek salads.
- Leftovers reheat well in the oven or air fryer.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 250
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg