Description
These traditional Greek lemon potatoes are roasted in olive oil, fresh lemon juice, garlic, and oregano until golden and tender, creating a bright and comforting Mediterranean side dish.
Ingredients
2 ½ pounds Yukon Gold potatoes, peeled and cut into wedges
⅓ cup extra virgin olive oil
⅓ cup freshly squeezed lemon juice
1 cup vegetable broth or chicken broth
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika (optional)
2 tablespoons fresh parsley, chopped
Instructions
Preheat oven to 400°F (200°C).
Peel and cut potatoes into evenly sized wedges.
In a bowl, whisk together olive oil, lemon juice, broth, garlic, oregano, salt, pepper, and paprika.
Arrange potatoes in a single layer in a large baking dish.
Pour the lemon mixture evenly over the potatoes.
Bake uncovered for 40 minutes.
Flip the potatoes and spoon liquid over them.
Continue baking for 25–35 minutes until golden and tender.
Broil for 3–5 minutes if extra crispiness is desired.
Garnish with chopped parsley and serve hot.
Notes
For best flavor, use freshly squeezed lemon juice.
If excess liquid remains, continue roasting until it reduces.
Store leftovers in the refrigerator for up to 4 days and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 70–75 minutes