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Greek-Style Lemon Potatoes with Garlic and Oregano

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Greek-style lemon potatoes are roasted to perfection in a zesty, garlicky lemon-oregano broth, resulting in crisp edges and tender insides. This Mediterranean classic is a flavorful, comforting side dish ideal for any meal.

Ingredients

  • 2.5 lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
  • 1/3 cup fresh lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chicken or vegetable broth
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
  2. Place potato wedges in a single layer in the dish with a bit of space between each.
  3. In a bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, pepper, and broth.
  4. Pour mixture evenly over the potatoes to coat them well.
  5. Roast for 40 minutes, then flip the potatoes and spoon pan juices over them.
  6. Continue roasting for another 30–40 minutes until golden, crisp on the edges, and tender inside. Add a splash of broth or water if the pan dries out.
  7. Garnish with fresh parsley before serving, if desired.

Notes

  • Use both lemon juice and zest for more intense citrus flavor.
  • Don’t overcrowd the pan—spread potatoes out for better browning.
  • Use vegetable broth for a vegan version.
  • Finish under the broiler for extra crispy edges.

Nutrition

Find it online: https://recipesbyliza.com/greek-style-lemon-potatoes-with-garlic-and-oregano/