Authentic Greek Lemon Potatoes (Print)
Citrus-kissed roasted potatoes with garlic, oregano and olive oil — golden outside, tender inside.
# What You Need:
→ 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 fresh 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
→ Garnish
09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges, for serving (optional)
# How to Make:
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 evenly with the marinade. Arrange potatoes in a single layer.
04 - Roast uncovered for 40 minutes. Baste potatoes with pan juices halfway through.
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 of the liquid has been absorbed.
06 - Sprinkle with chopped fresh parsley and serve hot, garnished with lemon wedges if desired.
# Expert Advice:
01 -
- There’s a burst of sunshine in every bite from all that fresh lemon – it feels like cheating winter in the very best way.
- It transforms humble potatoes into something you’ll want to eat straight from the pan, one wedge at a time.
02 -
- If you overcrowd the pan or skimp on stirring, you’ll wind up with steamed not roasted potatoes – spread them out!
- Letting the potatoes sit in the marinade for a few extra minutes before roasting really deepens the flavor.
03 -
- Bake in a metal or ceramic roasting dish, never glass if possible, for crispier browning.
- A vigorous whisk of the marinade emulsifies the oil and lemon so the flavor coats every potato evenly.