Go Back

Greek Lemon Potatoes

Crispy roasted Greek lemon potatoes infused with garlic, oregano, olive oil, and bright citrus flavor for the perfect Mediterranean side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: Greek, Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 pounds Yukon gold potatoes peeled and cut into wedges
  • 0.33 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 0.5 cup olive oil
  • 4 cloves garlic minced
  • 1.5 cups chicken broth
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley chopped
  • 1 lemon cut into wedges for serving

Equipment

  • Mixing bowls
  • Roasting pan
  • Baking sheet
  • Tongs or spatula

Method
 

  1. Preheat oven to 425°F (220°C). Lightly grease a large roasting pan or baking dish.
  2. Cut the potatoes into wedges and place them in a large mixing bowl.
  3. Whisk together lemon juice, lemon zest, olive oil, garlic, chicken broth, oregano, salt, pepper, and garlic powder.
  4. Pour the mixture over the potatoes and toss until evenly coated.
  5. Transfer potatoes and liquid into the prepared baking dish in an even layer.
  6. Roast uncovered for 40 minutes.
  7. Flip the potatoes carefully and spoon pan juices over the top.
  8. Continue roasting for 30–40 more minutes until crispy and golden brown.
  9. Sprinkle with fresh parsley and serve hot with lemon wedges.

Notes

For extra crispy potatoes, roast on a metal baking pan and avoid overcrowding. Fresh lemon juice provides the best flavor.