Authentic Greek Lemon Potatoes (Printer-Friendly)
Crisp outside, tender inside lemon-and-oregano potatoes roasted in olive oil; bright, savory Mediterranean side for four.
# What You’ll Need:
→ Potatoes
01 - 2.5 pounds Yukon Gold potatoes, peeled and cut into large wedges
→ Marinade
02 - 1/4 cup extra virgin olive oil
03 - 1/3 cup fresh lemon juice (from about 2 lemons)
04 - 4 cloves garlic, minced
05 - 1 cup vegetable broth
06 - 1 tablespoon dried oregano
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
→ Finish
09 - 2 tablespoons fresh parsley, chopped, for garnish
10 - Lemon wedges, for serving (optional)
# How To Make It:
01 - Set oven to 400°F and allow to fully preheat.
02 - In a large baking dish, combine olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper. Whisk thoroughly to emulsify flavors.
03 - Add potato wedges to the prepared baking dish. Toss thoroughly to ensure each piece is evenly coated with the marinade, then arrange potatoes in a single flat layer.
04 - Roast potatoes uncovered for 40 minutes, allowing them to begin crisping and absorbing flavors. Baste with pan juices halfway through.
05 - Raise oven temperature to 425°F. Carefully turn potatoes, then continue to roast for 30 to 35 minutes until golden with crisp edges and the majority of liquid absorbed.
06 - Transfer to serving dish, sprinkle with fresh parsley, and accompany with lemon wedges if desired. Serve immediately while hot.
# Helpful Hints:
01 -
- Once you master the marinade, youll start dreaming up excuses to make potatoes for every meal.
- This has rescued many a weeknight dinner—its that hands-off, and everyone fights for the crispy bits.
02 -
- One overcrowded pan can lead to limp potatoes—spread them out, they need space to truly crisp.
- Turning the wedges gently after the first roast saves them from sticking and encourages a glorious golden crust.
03 -
- Broiling for the final two minutes can turn golden into truly crispy; just dont walk away.
- Invest in real Greek oregano if you can find it—its surprisingly different from the bottled variety in the spice aisle.