Description
These Crispy Greek Lemon Potatoes are roasted to perfection — golden on the outside, fluffy on the inside, and infused with bright lemon, garlic, and oregano flavors. A classic Mediterranean side dish that pairs beautifully with grilled meats or seafood.
Ingredients
- 2 1/2 lbs Yukon Gold or Russet potatoes, peeled and cut into thick wedges
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 3/4 cup chicken or vegetable broth
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh parsley (for garnish)
- Lemon zest, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a large roasting pan or baking dish.
- In a large bowl, whisk together olive oil, lemon juice, broth, garlic, oregano, thyme, salt, and pepper.
- Add the potato wedges to the bowl and toss well to coat.
- Arrange potatoes in a single layer in the roasting pan, pouring any remaining marinade over them.
- Roast uncovered for 45 minutes, stirring halfway through to ensure even cooking.
- After 45 minutes, increase oven temperature to 425°F (220°C) and roast for another 15–20 minutes until the edges are crispy and golden.
- Remove from oven and toss with fresh parsley and lemon zest before serving.
Notes
- For extra crispiness, use a metal roasting pan instead of glass or ceramic.
- Use fresh lemons for the best flavor — bottled juice won’t give the same brightness.
- Can be made vegan by using vegetable broth.
- Pairs perfectly with Greek chicken, lamb, or grilled fish.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Greek