Greek Roasted Potatoes with Lemon
Greek roasted potatoes with lemon are crispy on the outside, soft and creamy on the inside, and infused with the bright, tangy flavors of fresh lemon, garlic, oregano, and olive oil. This dish is a Mediterranean classic and the perfect side for grilled meats, fish, or a vegetarian main.
Time:
Prep time: 15 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 25 minutes
Servings: 4–6
Ingredients:
2.5 lbs (1.1 kg) Yukon Gold or Russet potatoes, peeled and cut into thick wedges
⅓ cup (80 ml) extra virgin olive oil
⅓ cup (80 ml) fresh lemon juice (about 2 lemons)
4 garlic cloves, minced or crushed
1 cup (240 ml) vegetable or chicken broth
1 tbsp dried oregano (Greek oregano preferred)
1 tsp sea salt (or to taste)
½ tsp freshly ground black pepper
Optional: zest of 1 lemon
Garnish: fresh parsley, lemon wedges, extra oregano
Instructions:
1. Preheat oven to 400°F (200°C).
Use the convection setting if available for crispier potatoes.
2. Prepare the potatoes:
Peel and cut the potatoes into large wedges (each potato into 6–8 pieces depending on size).
3. Mix marinade:
In a small bowl or measuring cup, combine olive oil, lemon juice, minced garlic, broth, oregano, salt, and pepper.
4. Assemble:
Place the potato wedges in a large baking dish or roasting pan in a single layer. Pour the marinade over the potatoes and toss to coat evenly.
5. Roast covered:
Cover the pan tightly with foil and roast for 40 minutes. This allows the potatoes to absorb the lemony broth and become tender.
6. Roast uncovered:
Remove foil, flip potatoes gently, and roast uncovered for another 25–30 minutes, until golden and crisp on the edges. For extra crispiness, you can broil them for the last 3–5 minutes (watch carefully to avoid burning).
7. Garnish and serve:
Sprinkle with fresh parsley, extra lemon zest, or a squeeze of lemon juice. Serve hot.
Notes & Tips:
Best potatoes to use: Yukon Golds have a buttery flavor and creamy texture. Russets work too but are fluffier.
Broth: Chicken broth gives a richer flavor, but vegetable broth works for a vegetarian version.
Make it extra crispy: After roasting, you can transfer potatoes to a baking sheet and broil or bake at 450°F (230°C) for 5–10 more minutes.
Batch size: This recipe can be doubled easily—just use a larger roasting pan and avoid crowding.
Questions & Answers:
Q: Can I make this ahead of time?
A: Yes. You can roast the potatoes up to 2 days in advance and reheat in a hot oven (425°F) until crispy again.
Q: Do I have to peel the potatoes?
A: Peeling is traditional, but you can leave the skin on if using thin-skinned potatoes like Yukon Golds for added texture.
Q: Can I use lemon concentrate?
A: Fresh lemon juice is highly recommended for authentic flavor. Bottled juice may taste too acidic or artificial.
Q: What can I serve this with?
A: Pairs beautifully with roasted lamb, grilled chicken, souvlaki, moussaka, or even a Greek salad.
Nutrient Amount
Calories: 280 kcal
Carbohydrates: 37g
Protein: 4g
Fat :14g
Saturated Fat: 2g
Fiber :5g
Sugars :2g