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Greek Lemon Potatoes

Zesty and delicious Greek Lemon Potatoes roasted to perfection with a bright lemony kick, making every meal feel like a sunny getaway.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs potatoes Opt for starchy types like Russet for fluffiness.
  • 3/4 cup olive oil
  • 5 cloves garlic, peeled and pressed Don’t skip on toasting the garlic for depth of flavor.
  • 2 lemons juiced Add lemon zest for extra citrusy zing if desired.
  • 3/4 cup vegetable broth Chicken broth can be used if not vegetarian.
  • 2 tsp dried oregano Can swap for fresh herbs, adjust quantity.
  • 1 tsp poultry seasoning
  • 1/3 cup fresh parsley for garnish Use for topping before serving.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 390°F.
  2. Peel the potatoes and cut them into wedges.
  3. Combine the lemon juice, olive oil, garlic, poultry seasoning, vegetable broth, and oregano in a bowl to make the broth.
  4. Season with salt and pepper, and whisk everything together.
  5. Add the potato wedges to a baking dish and pour the broth mixture over them, ensuring all potatoes are well-coated.
  6. Mix well to ensure even coating. Bake for around 40 minutes.
Cooking
  1. After 40 minutes, flip the potatoes and bake for another 40 minutes.
  2. Serve the crispy, golden potatoes on plates and sprinkle with fresh parsley.

Notes

Store leftovers in the fridge for up to 3-4 days or freeze for up to a month. Reheat in the oven to retain crispiness.