Authentic Greek Lemon Potatoes (Printable)
Golden Yukon Gold wedges tossed in lemon, garlic, oregano and olive oil, roasted until crisp at the edges.
# What You'll Need:
→ Potatoes
01 - 2.5 lbs 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 (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 (optional, for serving)
# Directions:
01 - Preheat the oven to 400°F. Place oven rack in the center position.
02 - In a large baking dish, whisk together olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until well blended.
03 - Add the Yukon Gold potato wedges to the marinade, tossing to coat each piece evenly. Arrange potatoes in a single layer.
04 - Roast the potatoes uncovered for 40 minutes, then baste with pan juices.
05 - Raise oven temperature to 425°F. Gently turn potatoes and continue roasting for 30 to 35 minutes, until edges are golden and crisp and most liquid is absorbed.
06 - Sprinkle potatoes with chopped parsley and serve hot, garnished with extra lemon wedges if desired.
# Expert Tips:
01 -
- The potatoes soak up those zesty, herby flavors and turn meltingly tender with barely any work.
- This dish wins over even the pickiest eaters and shines with almost anything you serve alongside it.
02 -
- If your pan is overcrowded, you’ll get steamed not crispy potatoes – I learned this the messiest way possible.
- Adding the parsley while potatoes are piping hot unlocks its fragrance, a happy accident that makes all the difference.
03 -
- Scrape and stir the pan juices over the potatoes while roasting so nothing tasty is left behind.
- Taste your lemons; sometimes one can be extra tart, so a pinch of sugar can balance things if needed.