Authentic Greek Lemon Potatoes (Printable)
Golden lemon potato wedges tossed with olive oil, garlic and oregano, crisp edges and tender centers.
# 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 (approximately 2 lemons)
04 - 5 garlic cloves, finely 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, for color)
→ Finish
10 - Chopped fresh parsley, for garnish
11 - Lemon slices, for garnish (optional)
# How To Make It:
01 - Set the oven to 400°F (200°C) and allow it to fully preheat.
02 - Arrange potato wedges evenly 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 optional turmeric until well combined.
04 - Pour the marinade evenly over the potatoes and toss thoroughly to ensure all wedges are well coated. Arrange potatoes cut side down for even roasting.
05 - Roast potatoes uncovered for 40 minutes.
06 - Remove the pan from the oven, carefully flip potato wedges, and spoon pan juices over the top.
07 - Return the pan to the oven and continue roasting for 30 to 35 minutes, until potatoes are golden, crisp on the edges, and tender inside.
08 - For added crispiness, set the oven to broil mode for the final 3 to 5 minutes, monitoring closely to prevent over-browning.
09 - Transfer potatoes to a serving platter, garnish with chopped parsley and lemon slices, and serve hot.
# Expert Suggestions:
01 -
- This is the sort of potato that gets crispy edges without a frying pan—something I wish I'd discovered sooner.
- The marinade soaks in with each roast, so every bite bursts with zesty Greek flavor that's impossible to resist.
02 -
- If you skip tossing or crowd the pan, you’ll end up with pale, limp potatoes instead of that golden crisp I obsessed over for ages.
- Letting the potatoes roast uncovered is what builds the signature crust—the one time I covered them they just steamed and lost all texture.
03 -
- Lining the roasting pan with parchment makes cleanup painless and ensures no precious crispy bits get left behind.
- Broiling briefly at the end (even just 1-2 minutes) transforms the edges from tasty to utterly irresistible.