LEMON GREEK POTATOES
Crispy on the outside and tender inside, these Lemon Greek Potatoes are infused with olive oil, garlic, oregano, and fresh lemon juice. They’re the perfect Mediterranean-style side dish to complement roasted meats or grilled vegetables.
Ingredients
- 2 pounds Yukon Gold or russet potatoes peeled and cut into wedges
- ¼ cup olive oil
- ⅓ cup fresh lemon juice
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chicken or vegetable broth
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Marinade: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and broth.
- Toss Potatoes: Place potato wedges in a baking dish. Pour the marinade over them and toss to coat evenly.
- Bake: Roast uncovered for 45–50 minutes, flipping halfway through, until golden and crisp on the edges.
- Garnish: Sprinkle with fresh parsley and serve hot.
Notes
- Make Ahead: Cut the potatoes and mix the marinade a few hours before baking.
- Variations: Add a pinch of paprika or rosemary for extra depth of flavor.
- Serving Suggestions: Pair with roasted chicken, grilled lamb, or Greek salad.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven to crisp them up again.