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The Best Greek Lemon Potatoes

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Greek lemon potatoes are crispy on the outside, tender inside, and infused with bright lemon, garlic, and oregano flavors. They’re roasted in a savory broth until golden and caramelized—perfect as a Mediterranean side dish.

Ingredients

  • 2.5 lbs Yukon gold or russet potatoes, peeled and cut into wedges
  • 1/3 cup olive oil
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 4 garlic cloves, minced
  • 1 cup chicken or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Optional: chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the potato wedges in a large roasting pan or baking dish in a single layer.
  3. In a bowl, whisk together the olive oil, lemon juice, minced garlic, broth, oregano, salt, and pepper.
  4. Pour the mixture over the potatoes and toss to coat evenly.
  5. Roast uncovered for 40 minutes. Flip the potatoes and continue roasting for another 30–40 minutes, until golden, crispy on the edges, and tender inside.
  6. If excess liquid remains, roast for an additional 5–10 minutes to allow the potatoes to soak it up and caramelize.
  7. Garnish with fresh chopped parsley and serve hot.

Notes

  • Add lemon zest before roasting for extra citrus flavor.
  • Finish with crumbled feta for a creamy, salty topping.
  • Leave the potato skins on for a rustic texture and more nutrients.
  • Use an air fryer to reheat leftovers for extra crispiness.
  • Par-roast ahead of time and finish roasting just before serving.

Nutrition

Find it online: https://recipesbyliza.com/the-best-greek-lemon-potatoes/