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Crispy Greek Lemon Potatoes

These Crispy Greek Lemon Potatoes are golden brown, perfectly tender wedges drizzled with fresh lemon juice and herbs—a simple one-pan recipe that will become a family favorite!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds potatoes (Yukon Gold or russet), cut into wedges Yukon Gold preferred for creaminess.
  • 1/3 cup olive oil
  • 1 cup chicken broth or veggie broth Broth adds flavor, but water can be used in a pinch.
  • 1/3 cup fresh lemon juice (about 2 large lemons) Fresh lemon juice is recommended.
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt, plus more to taste
  • Black pepper, to taste
  • Optional: lemon zest and chopped parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the olive oil, chicken or veggie broth, lemon juice, minced garlic, oregano, salt, and black pepper.
  3. Toss the potato wedges in the mixture until they’re well-coated.
  4. Spread the potatoes in a single layer on a baking sheet (line it with parchment for easy cleanup!).
Cooking
  1. Roast in the oven for about 45-50 minutes, flipping halfway through, until they’re nice and crispy.
  2. Optionally, sprinkle with lemon zest and parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days. Freeze for up to a month. Reheat in the oven to regain crispiness.