Description
Greek lemon potatoes are roasted wedges simmered in a tangy lemon-garlic broth that caramelizes into rich, crispy, golden edges while keeping the inside soft and tender. They’re a zesty, savory Mediterranean side dish perfect for any meal.
Ingredients
- 2 1/2 lbs Yukon gold or russet potatoes, peeled and cut into wedges
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley and lemon wedges for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place potato wedges in a large baking dish or roasting pan.
- In a small bowl, whisk together olive oil, lemon juice, garlic, broth, oregano, salt, and pepper.
- Pour the mixture over the potatoes and toss to coat.
- Spread the potatoes into a single layer and roast uncovered for 40–45 minutes.
- Flip potatoes and roast for another 30–40 minutes until the liquid is mostly absorbed and the edges are golden and crispy.
- Garnish with parsley and serve with lemon wedges if desired.
Notes
- Finish under the broiler for 2–3 minutes if you want extra crispiness.
- Use vegetable broth for a vegetarian/vegan version.
- Sweet potatoes can be used for a twist, but reduce roasting time slightly.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
