Greek Lemon Potatoes

Why You’ll Love This Recipe

Tender potato wedges soak up a bright, lemon-garlic broth while roasting, yielding creamy interiors and irresistibly crisp, golden edges. The dish requires minimal effort, relies on pantry staples, and pairs effortlessly with grilled meats, seafood, or vegetarian mains.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Yukon Gold or russet potatoes, cut into thick wedges

• Extra-virgin olive oil

• Fresh lemon juice

• Low-sodium chicken or vegetable broth

• Garlic, finely minced

• Dried oregano

• Sea salt

• Freshly ground black pepper

• Optional garnish: chopped fresh parsley or additional oregano

directions

1. Pre-heat the oven to 200 °C / 400 °F.

2. Rinse and pat dry the potato wedges. For extra crispness, soak them in cold water for 30 minutes, then drain and dry thoroughly.

3. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add potatoes and toss to coat evenly.

4. Transfer wedges to a sturdy roasting pan or rimmed baking sheet, arranging them in a single layer.

5. Pour the broth into the pan, stopping when the liquid rises to about halfway up the sides of the potatoes.

6. Roast for 30 minutes, then gently turn the potatoes. Continue roasting for another 20–30 minutes, or until most of the liquid has evaporated and the potatoes are golden and crisp.

7. If desired, switch the oven to the grill/broil setting for 2–3 minutes to deepen the colour.

8. Sprinkle with fresh herbs and serve hot.

Servings and timing

• Yield: 6 side-dish portions

• Prep time: 15 minutes (plus optional 30-minute soak)

• Cook time: 50–60 minutes

• Total time: 1 hour 10–15 minutes

Variations

• Herb swap – Replace oregano with rosemary or thyme for different Mediterranean accents.

• Spicy twist – Add a pinch of red-pepper flakes or smoked paprika to the marinade.

• Vegan richness – Stir a tablespoon of dairy-free butter into the pan during the final 10 minutes for extra gloss.

• Citrus blend – Combine lemon and orange juice for a subtler, slightly sweeter note.

storage/reheating

Store cooled potatoes in an airtight container in the refrigerator for up to three days. Reheat on a baking sheet at 190 °C / 375 °F for 10–12 minutes, turning once, until warmed through and crisp. Freezing is not recommended as it compromises texture.

FAQs

What type of potatoes work best?

Yukon Gold delivers a creamy centre with crisp edges, while russets roast up fluffier—both are excellent choices.

Do I need to peel the potatoes?

Peeling is optional; leaving the skin on provides extra nutrients and helps the wedges hold their shape.

Can bottled lemon juice be substituted?

Fresh lemon juice is strongly recommended for its brighter flavour, but bottled juice can be used in a pinch.

Is soaking the potatoes essential?

Soaking removes excess starch, improving crispness, yet the recipe still succeeds without this step.

How can I prevent the garlic from burning?

Finely mince or micro-plane the garlic so it disperses into the liquid, keeping it from sitting directly on the pan’s hot surface.

May I make this dish ahead?

You can marinate the wedges up to eight hours in advance; roast just before serving for optimal texture.

How do I adapt for a vegetarian diet?

Simply use vegetable broth instead of chicken broth; all other ingredients are plant-based.

Can I double the recipe?

Yes, but use two pans to avoid crowding; the potatoes must remain in a single layer to crisp properly.

What pairs well with Greek lemon potatoes?

They complement roasted lamb, grilled chicken souvlaki, baked fish, or a simple Greek salad.

How do I add extra crispness at the end?

When most of the broth has evaporated, raise the oven temperature to 220 °C / 425 °F or broil briefly, watching carefully.

Conclusion

Greek lemon potatoes exemplify the elegance of simple ingredients: olive oil, citrus, garlic, and herbs transform humble wedges into a side dish bursting with Mediterranean character. Crisp on the outside and richly flavoured within, they are destined to become a reliable favourite on both weeknight and celebratory tables

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