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Greek Lemon Potatoes Recipe

These Greek lemon potatoes are roasted to perfection with garlic, olive oil, and fresh lemon for a tangy and savory side dish that’s perfect for any meal!
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Equipment

  • Large mixing bowl
  • Baking sheet
  • Knife and cutting board
  • Basting brush (optional)

Ingredients
  

  • 2 lbs baby potatoes or Yukon Gold potatoes peeled and cut into wedges
  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chicken broth or vegetable broth
  • Fresh lemon wedges for garnish optional
  • Fresh parsley chopped (optional)

Instructions
 

  • Prepare the Potatoes:
  • Preheat your oven to 400°F (200°C). Wash and peel the potatoes, then cut them into wedges or halves, depending on your preference. Place the potato wedges into a large mixing bowl.
  • Make the Lemon Marinade:
  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined. Pour the mixture over the potatoes and toss to coat them evenly.
  • Arrange the Potatoes:
  • Line a baking sheet with parchment paper or lightly grease it. Arrange the potato wedges in a single layer on the baking sheet. If you prefer extra flavor, drizzle the leftover lemon marinade over the potatoes.
  • Roast the Potatoes:
  • Roast the potatoes in the preheated oven for 40-45 minutes, flipping them halfway through the cooking time. After 20 minutes, add the chicken broth or vegetable broth to the pan to keep the potatoes moist and help them become tender.
  • Finish and Serve:
  • Once the potatoes are golden and crispy on the outside and tender on the inside, remove them from the oven. Garnish with fresh lemon wedges and a sprinkle of chopped parsley, if desired.