Description
Greek Lemon Potatoes are a flavorful and crispy roasted potato side dish infused with fresh lemon juice, garlic, and Mediterranean herbs. Perfectly tender inside and golden outside, these potatoes make a delightful accompaniment to Greek-inspired meals or a tasty vegetarian option when made with vegetable broth.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into wedges
Marinade
- ½ cup olive oil
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth (or vegetable broth for a vegetarian version)
- 1 teaspoon paprika (optional, for extra color)
Garnish
- ¼ cup fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line it with parchment paper to prevent sticking.
- Prepare the Potatoes: Peel the potatoes and cut them into thick wedges about ½-inch thick. Rinse them under cold water to remove excess starch and pat dry thoroughly with a paper towel to ensure crispiness.
- Make the Lemon Garlic Marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, black pepper, chicken broth, and optional paprika. This mixture will infuse the potatoes with robust flavors and keep them moist during roasting.
- Toss the Potatoes in the Marinade: Add the potato wedges to the marinade mixture and toss until fully coated. Let them sit for 5 minutes so the potatoes absorb the flavors well.
- Arrange and Roast: Spread the potatoes evenly in a single layer in the prepared baking dish. Pour any leftover marinade over the potatoes. Roast uncovered at 400°F (200°C) for 40 minutes, stirring once halfway through to promote even cooking.
- Crisp Them Up: After 40 minutes, increase the oven temperature to 425°F (220°C) and continue roasting for another 20 minutes until the edges become golden brown and crispy.
- Garnish and Serve: Remove from the oven and sprinkle with fresh chopped parsley. For an extra bright flavor, add a final squeeze of fresh lemon juice before serving.
Notes
- Use fresh lemon juice for the best bright, fresh flavor; avoid bottled lemon juice.
- Do not overcrowd the baking dish to ensure even roasting and crisping.
- Flip or stir the potatoes halfway through cooking for uniform browning.
- Using a metal baking dish helps achieve better browning than glass or ceramic dishes.
- For extra crispiness, broil the potatoes for the last 5 minutes of roasting.
- For a vegan version, swap chicken broth with vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (approx. 175g)
- Calories: 260
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Greek lemon potatoes, roasted potatoes, lemon garlic potatoes, Mediterranean side dish, Greek recipe, crispy potatoes
