Roasted Greek Lemon Potatoes
Golden potatoes are roasted slowly with olive oil, lemon, garlic, and oregano.The lemon juice gives the potatoes a bright and refreshing Mediterranean flavor.Garlic and oregano add warmth and an unmistakably Greek aroma.Chicken or vegetable broth keeps the potatoes tender and flavorful inside.A final high-temperature roast creates beautifully browned, crispy edges.Serve them hot alongside grilled meats, seafood, salads, or vegetables.
Ingredients
- 2½ pounds (1.1 kg) Yukon Gold or other waxy potatoes
- ⅓ cup extra-virgin olive oil
- ⅓ cup fresh lemon juice
- ¾ cup chicken or vegetable broth
- 4 garlic cloves, finely minced
- 1½ teaspoons dried Greek oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley, for garnish
- 1 teaspoon lemon zest, optional
Instructions
- Preheat the oven to 425°F (220°C). Peel the potatoes if desired and cut them into thick wedges or large chunks of similar size. Keeping the pieces relatively large helps them remain tender while roasting.
- In a bowl, whisk together the olive oil, fresh lemon juice, broth, minced garlic, oregano, salt, black pepper, and paprika if using.
- Place the potato wedges in a large roasting pan or baking dish. Pour the lemon-garlic mixture over the potatoes and toss thoroughly so every piece is coated.
- Roast for approximately 35–45 minutes, turning the potatoes once or twice during cooking. The potatoes should gradually absorb the flavorful liquid while becoming tender.
- Once the potatoes are fork-tender, increase the oven temperature to 450°F (230°C) if needed and continue roasting for another 10–15 minutes. Turn the potatoes occasionally so multiple sides become beautifully browned.
- Remove the potatoes from the oven and allow them to rest for a few minutes. Sprinkle with fresh parsley and, if desired, a little lemon zest. Serve immediately while hot.
Notes
- Fresh lemon juice: Freshly squeezed lemon juice provides a brighter flavor than bottled lemon juice.
- Potato variety: Yukon Gold potatoes are excellent because they become creamy inside while developing golden edges.
- Olive oil: Extra-virgin olive oil gives the dish its characteristic Mediterranean flavor.
- Broth: Vegetable broth can easily replace chicken broth for a vegetarian version.
- Oregano: Greek oregano gives the most traditional flavor, but regular dried oregano also works.
- Pan size: Use a large roasting pan so the potatoes have enough space to brown.
- Lemon balance: If you prefer a milder lemon flavor, reduce the lemon juice slightly.
- Serving: These potatoes taste best when served hot and freshly roasted.