Description
Tender, golden Greek lemon potatoes roasted in olive oil with fresh lemon juice, garlic, and oregano for authentic Mediterranean flavor.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into wedges
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh lemon juice (about 2 large lemons)
- 1 cup chicken or vegetable broth
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
Instructions
- 1. Preheat oven to 425°F (220°C). Cut potatoes into wedges, rinse, and pat dry.
- 2. Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a large bowl.
- 3. Toss potato wedges with the lemon-oil mixture and let marinate 10 minutes.
- 4. Arrange potatoes in single layer in roasting pan, add broth around edges.
- 5. Roast 25-30 minutes, then turn potatoes over.
- 6. Continue roasting 20-25 minutes until golden and tender.
- 7. Sprinkle with lemon zest and parsley before serving.
Notes
Store leftovers in refrigerator up to 4 days. Reheat in 375°F oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g