Authentic Greek Lemon Potatoes (Printable)
Crisp-edged, tender lemon potatoes roasted with olive oil, garlic, oregano and broth for Mediterranean flavor.
# What You’ll Need:
→ Potatoes
01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
→ Marinade
02 - 1/3 cup plus 1 tablespoon extra-virgin olive oil
03 - 1/3 cup fresh lemon juice (about 2 lemons)
04 - 5 garlic cloves, minced
05 - 1 cup vegetable broth or chicken broth
06 - 2 teaspoons dried oregano
07 - 1 1/2 teaspoons sea salt
08 - 1/2 teaspoon freshly cracked black pepper
09 - 1/2 teaspoon ground turmeric (optional)
→ Finish
10 - Chopped fresh parsley, for garnish
11 - Lemon slices, for garnish (optional)
# How-To Steps:
01 - Set the oven to 400°F and allow it to fully preheat.
02 - Arrange the potato wedges in a single layer in a large roasting pan.
03 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, broth, oregano, sea salt, black pepper, and turmeric until fully combined.
04 - Pour the marinade evenly over the potatoes, tossing to coat well. Spread the potatoes cut side down in the pan.
05 - Roast uncovered for 40 minutes, allowing the potatoes to absorb flavors.
06 - Remove the pan from the oven, gently flip the potatoes, and spoon the pan juices over the top.
07 - Return the pan to the oven and roast for 30 to 35 minutes, or until the potatoes are deeply golden, crisp at the edges, and fork-tender.
08 - For extra crisp edges, broil for 3 to 5 minutes. Monitor closely to prevent burning.
09 - Garnish the potatoes with chopped fresh parsley and lemon slices before serving. Serve hot.
# Expert Advice:
01 -
- The lemon and garlic work a kind of kitchen magic you'll taste in every bite.
- This side transforms simple spuds into something guests always fight over at the table.
02 -
- If you crowd the pan or don't lay the potatoes cut-side down, you'll miss out on those tempting crispy edges.
- Using fresh lemon instead of bottled juice truly makes all the difference in flavor intensity.
03 -
- Resist the urge to rush the roasting time: slow heat develops the addictive flavor and texture.
- A handful of feta or spoon of tzatziki on the side puts this dish right over the top.