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Greek Lemon Potatoes

Crispy Greek lemon potatoes with oregano on a rustic white platter.
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These Greek Lemon Potatoes feature Yukon Gold potatoes roasted in a lemony garlic broth until they achieve a shatteringly crisp exterior and a fluffy, tender interior infused with the flavors of oregano and garlic. A simple, hands-off side dish that brings the warmth of a Mediterranean taverna to your table.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into large wedges
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh lemon juice (from about 3-4 lemons)
  • 3 cups low-sodium chicken or vegetable broth
  • 6-8 large garlic cloves, minced
  • 2 tablespoons dried oregano (preferably Greek)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large roasting pan or 9x13 inch baking dish, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  3. Add potato wedges to the pan and toss thoroughly with your hands until all pieces are coated in the mixture.
  4. Carefully pour the broth into the pan around the potatoes, ensuring it comes about halfway up their sides.
  5. Roast in the preheated oven for 1 hour and 15 minutes, flipping the potatoes halfway through the cooking time.
  6. In the last 20 minutes, watch as the broth reduces, allowing the potatoes to sizzle and crisp up. They are done when golden brown, tender when pierced with a fork, and crisp on the edges.

Notes

For best results, use Yukon Gold potatoes for their creamy texture. Do not skip adding the broth, as it is crucial for steaming and flavoring the potatoes. Ensure the potatoes are in a single layer with space to roast properly. Reheat leftovers in an oven or air fryer to restore crispiness.

Nutrition

Find it online: https://www.stacksipsnack.com/greek-lemon-potatoes/