Authentic Greek Lemon Potatoes (Print)

Oven-roasted Greek lemon potatoes with olive oil, garlic and oregano — crisp edges, tender centers, bright lemon finish.

# Ingredient List:

→ Potatoes

01 - 3.3 pounds Yukon Gold or Russet potatoes, peeled and cut into wedges

→ Marinade

02 - 6 tablespoons extra-virgin olive oil
03 - 1/3 cup fresh lemon juice
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

# How-To Steps:

01 - Preheat oven to 400°F (200°C).
02 - Arrange potato wedges evenly in a large roasting pan.
03 - Combine olive oil, lemon juice, minced garlic, broth, oregano, salt, pepper, and optional turmeric in a mixing bowl. Whisk thoroughly.
04 - Pour marinade over potatoes. Toss to coat well. Arrange wedges cut side down in the pan.
05 - Roast uncovered for 40 minutes.
06 - Remove pan from oven, gently flip potatoes, and spoon pan juices over each piece.
07 - Return pan to oven and roast an additional 30 to 35 minutes, until the potatoes are golden, edges are crisp, and centers are tender.
08 - For extra crisp edges, set oven to broil for 3 to 5 minutes, watching closely to prevent burning.
09 - Transfer potatoes to a serving platter. Garnish with fresh parsley and lemon slices. Serve hot.

# Expert Suggestions:

01 -
  • No one expects potatoes to turn out this tangy and addictive—the secret’s in the lemon-garlic soak.
  • This is the rare side that wows both vegetarians and meat-lovers, and makes you look like a kitchen genius with minimal effort.
02 -
  • I once got impatient and crowded everything into a small pan—the potatoes steamed and never crisped up, so give them space.
  • Lemon intensity fades if you use bottled juice; fresh really is worth the tiny bit of extra effort.
03 -
  • Lifting the pan halfway through roasting and spooning pan juices over the potatoes is a small ritual that makes all the difference.
  • For an extra-crusty finish, scatter a teaspoon of fine semolina flour over the potatoes just before roasting.

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