Description
These crispy Greek potatoes feature zesty lemon flavor, golden edges, and a creamy center. Roasted with olive oil, garlic, and oregano, they make a perfect Mediterranean-inspired side dish.
Ingredients
- 2 lbs potatoes (Yukon Gold or Russet), peeled and cut into wedges
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 cup chicken or vegetable broth
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cut the potatoes into wedges or thick chunks.
- Spread the potatoes in a baking dish or sheet pan in a single layer.
- In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, pepper, and broth.
- Pour the mixture over the potatoes and toss to coat evenly.
- Roast uncovered for 40–50 minutes, flipping the potatoes halfway through cooking.
- Optional: Broil or increase oven temperature for the last few minutes to crisp the edges.
- Garnish with chopped fresh parsley before serving, if desired.
Notes
- Use non-stick or well-oiled pans to prevent sticking.
- Baby potatoes can be substituted and may cook faster.
- Chicken broth adds richness, but vegetable broth keeps it vegetarian.
- Reheat leftovers in the oven or air fryer to maintain crispiness.
- Prep ahead by marinating potatoes and roasting just before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
