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Close-up angle of roasted lemon Greek potatoes with caramelized lemon slices and herby oil.

Lemon Greek Potatoes

These Greek lemon potatoes are roasted until golden and crisp on the edges. Perfectly tangy and comforting, they make an easy Mediterranean side dish for weeknight dinners or holiday spreads.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: Mediterranean
Servings: 4
Author: Shilpa

Equipment

  • Mixing bowl
  • Baking dish Use a 2.5 to 3-quart oval baking dish, or any similar-sized roasting pan where the potatoes can be arranged mostly in a single layer.

Ingredients

  • 3 medium potatoes about 1½ lbs, preferably Yukon Gold or Russet
  • ¼ cup olive oil
  • ½ cup vegetable broth
  • 1 lemon juiced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cloves garlic minced or pressed
  • 1 lemon sliced into thin rounds (from the second lemon)
  • Parsley for garnish

Instructions

  • Preheat the oven to 400℉.
  • Wash and peel the potatoes. Cut each potato in half lengthwise, then slice each half into 3-4 wedges depending on size. You should end up with evenly sized wedges.
  • Arrange the wedges in a 9x13-inch baking dish in a single layer. Use a 2.5 to 3-quart oval baking dish, or any similar-sized roasting pan where the potatoes can be arranged mostly in a single layer.
  • In a bowl, whisk together the olive oil, vegetable broth, lemon juice, oregano, salt, and pepper.
  • Pour the marinade over the potato wedges and toss gently to coat. Evenly distribute the minced or pressed garlic over the potatoes. Place the thin lemon rounds over the top of the potatoes.
  • Bake for 45-55 minutes, flipping the potatoes halfway through, until golden brown and fork-tender.
  • Sprinkle with chopped parsley just before serving.

Notes

  • Best Potatoes to Use: Yukon Gold and Russet potatoes both work well. Yukon Gold potatoes give you a creamy texture with crispy edges, while Russets become fluffier on the inside.
  • Make It Extra Crispy: Soak the potato wedges in cold water for 15 minutes after cutting. This removes excess starch and helps them crisp up better in the oven.
  • Optional Add-In: Crumbled feta cheese adds a salty, creamy contrast to the lemony potatoes. Sprinkle it over the top right before serving.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, bake at 375℉ for 10-15 minutes to bring back the crisp edges. Avoid microwaving if you want to keep the texture intact.

Nutrition

Calories: 263kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 420mg | Potassium: 761mg | Fiber: 5g | Sugar: 3g | Vitamin A: 87IU | Vitamin C: 61mg | Calcium: 45mg | Iron: 2mg
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