Authentic Greek Lemon Potatoes (Printable)
Mediterranean lemon potatoes with garlic, oregano and olive oil — crisp edges, tender inside.
# What You’ll Need:
→ Potatoes
01 - 3.3 pounds Yukon Gold or Russet potatoes, peeled and cut into wedges
→ Marinade
02 - 6 tablespoons plus 1 tablespoon extra-virgin olive oil
03 - 1/3 cup fresh lemon juice (from approximately 2 lemons)
04 - 5 garlic cloves, minced
05 - 1 cup vegetable or chicken broth
06 - 2 teaspoons dried oregano
07 - 1 1/2 teaspoons sea salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon ground turmeric (optional, for color)
→ Finish
10 - Chopped fresh parsley, for garnish
11 - Lemon slices, for garnish (optional)
# How To Make It:
01 - Set the oven to 400°F (200°C) and allow it to preheat completely.
02 - Arrange the potato wedges evenly in a large roasting pan, ensuring a single layer.
03 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, broth, oregano, sea salt, black pepper, and optional turmeric until thoroughly combined.
04 - Pour the marinade over the potatoes and toss well to coat. Position the wedges with their cut sides down for optimal roasting.
05 - Roast uncovered for 40 minutes. Remove from the oven, gently flip each wedge, and baste with pan juices.
06 - Return to the oven and roast an additional 30 to 35 minutes, or until potatoes are golden, crisp along the edges, and fork-tender.
07 - For extra crispness, activate the oven broiler for the final 3 to 5 minutes, monitoring closely to prevent burning.
08 - Transfer potatoes to a serving dish and garnish with fresh parsley and lemon slices. Serve hot.
# Expert Tips:
01 -
- The golden, crispy edges hide insides so soft you almost forget you’re eating a potato.
- This recipe fills the whole house with bright, savory aromas and never fails to spark conversation at the table.
02 -
- If you overcrowd the pan, you’ll end up steaming the potatoes instead of roasting them—always use the biggest pan you can.
- The secret for that addictive crispiness? Turn the wedges so their flat cut sides meet the pan, and don’t rush the roasting time.
03 -
- Letting the potatoes soak in cold water before roasting removes excess starch for even crispier edges.
- Warming the broth before mixing it into the marinade helps infuse the potatoes and speeds up roast time.