Go Back

Greek Potatoes: Crispy Lemon

Delicious and crispy Greek potatoes soaked in zesty lemon and fragrant garlic, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs yukon gold potatoes, peeled and cut into wedges Yukon Golds are recommended for optimal crispiness.
  • 1/3 cup olive oil
  • 1/2 cup fresh lemon juice
  • 3 cups vegetable or chicken broth Use vegetable broth for a vegan option.
  • 4 cloves garlic, minced Fresh garlic recommended for better flavor.
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Arrange the potato wedges in a large baking dish, ensuring they are snug but not overcrowded.
  3. In a bowl, whisk together the olive oil, lemon juice, broth, garlic, oregano, salt, and pepper.
  4. Pour the mixture over the potato wedges, ensuring each piece is well coated.
Cooking
  1. Roast in the preheated oven for about 40 minutes, then carefully turn the potatoes.
  2. Return the dish to the oven for another 30-40 minutes, or until the liquid has absorbed and the potatoes are golden and crispy.

Notes

Store leftovers in the fridge for up to 3 days. Reheat in the oven to regain crispiness. Freeze for longer storage but note texture may change.