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Crispy Greek-style lemon potatoes with garlic and oregano served on a plate.

Greek-Style Lemon Potatoes with Garlic & Oregano

These Greek-Style Lemon Potatoes are crispy on the outside, fluffy on the inside, and bursting with flavor from fresh lemons, garlic, and oregano, making them a perfect side dish for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds Yukon Gold potatoes, peeled and cut into wedges Yukon Gold for creamy texture, Russets can also be used
  • ½ cup olive oil
  • 2 pieces lemons, juice and zest
  • 6 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup vegetable broth or chicken broth
  • Fresh parsley, chopped (for garnish) For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Mix well.
  3. Add the potato wedges to the bowl and toss until they are evenly coated with the lemon-garlic mixture.
  4. Transfer the potatoes to a large baking dish, spreading them out in a single layer.
  5. Pour the broth over the potatoes to help steam them while they roast.
Cooking
  1. Roast in the preheated oven for about 45 minutes, or until the potatoes are crispy and golden brown, tossing them halfway through for even cooking.
  2. Remove from the oven, garnish with fresh parsley, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.
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