Authentic Greek Lemon Potatoes (Printable)
Oven-roasted lemon and herb potato wedges—crispy outside, tender inside, bright citrus notes.
# What You'll Need:
→ Potatoes
01 - 2.5 pounds Yukon Gold potatoes, peeled and cut into large wedges
→ Marinade
02 - 1/4 cup extra virgin olive oil
03 - 1/3 cup fresh lemon juice (about 2 lemons)
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)
# How To Make It:
01 - Set oven to 400°F.
02 - In a large baking dish, whisk together olive oil, fresh lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until evenly combined.
03 - Add potato wedges to the marinade and toss thoroughly to ensure all sides are coated. Arrange potatoes in a single layer in the baking dish.
04 - Roast, uncovered, for 40 minutes. Baste potatoes midway by spooning pan juices over the surface.
05 - Raise oven temperature to 425°F. Gently turn potatoes, then continue roasting for an additional 30 to 35 minutes until golden, crisply edged, and liquid is absorbed.
06 - Sprinkle hot potatoes with chopped fresh parsley. Serve immediately with optional lemon wedges on the side.
# Expert Tips:
01 -
- Honestly, the way the potatoes soak up every drop of the lemony marinade is a magic trick I wish Id discovered sooner.
- They somehow fit any meal—holiday feasts, weeknight dinners, or a solo lunch that tastes like a celebration.
02 -
- There was one time I dumped the potatoes in too close together and ended up with steamed mush—always keep them in a single layer.
- Broiling for two minutes at the end gave me the extra crispy finish Id been chasing for years.
03 -
- Line the baking dish with parchment if you want clean up to be a breeze.
- Let the potatoes marinate for 10 minutes before roasting if you have time—the flavors go deeper.