Authentic Greek Lemon Potatoes (Print Version)
Crisp-edged Yukon Gold wedges tossed in lemon, olive oil and oregano, finished with parsley and extra lemon.
# Ingredient List:
→ 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 freshly squeezed lemon juice
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
10 - Lemon wedges, for serving (optional)
# Directions:
01 - Preheat oven to 400°F.
02 - In a large baking dish, whisk together olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until well combined.
03 - Add potato wedges to the baking dish and toss thoroughly to coat each wedge in the marinade. Arrange potatoes in a single even layer.
04 - Roast potatoes, uncovered, for 40 minutes. After 40 minutes, carefully spoon pan juices over the potatoes.
05 - Increase oven temperature to 425°F. Gently turn the potatoes and continue roasting for 30 to 35 minutes, until edges are golden and crisp and most of the liquid has evaporated.
06 - Sprinkle potatoes with chopped fresh parsley and serve immediately, garnished with lemon wedges if desired.
# Expert Advice:
01 -
- Your kitchen fills with the mouthwatering scent of herbs and bright lemon, making weeknight dinners feel special.
- The crispy exterior and tangy, melt-in-your-mouth center create a side dish that steals the spotlight every time.
02 -
- If you overcrowd the pan, the potatoes will steam instead of roasting and you’ll miss out on that golden crisp.
- Letting the marinade reduce until almost syrupy makes each wedge caramelize seductively on the bottom.
03 -
- Lining the baking dish with parchment makes cleanup a breeze and keeps crispy edges intact.
- Squeezing a little more lemon right before serving wakens up all the other flavors beautifully.