Ingredients
- 3 lbs Yukon Gold potatoes cut into wedges
- 1/3 cup olive oil
- Juice of 2 lemons
- 1 cup chicken broth
- 5 cloves garlic minced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the potato wedges in a single layer in a roasting pan.
- Whisk the olive oil, lemon juice, broth, garlic, oregano, salt, and pepper, then pour over the potatoes.
- Roast for 40 minutes, turning once halfway through.
- Increase heat to 425°F and roast 20 more minutes until the liquid reduces and the edges crisp.
- Spoon the pan juices over the potatoes before serving.
Nutrition
A Taste of Greece at Home
These potatoes are the quiet star of the top 10 Greek recipes – a side dish so good that people request it as a
main.
Why Greek Potatoes Belong in the Top 10 Greek Recipes
● Broth-braised: roasting in broth and lemon makes them creamy, not dry.
● Crispy finish: the final hot blast crisps the edges beautifully.
● Feeds a crowd: one pan pairs with almost any Greek main.
Secrets to Perfect Lemon Potatoes
● Single layer: crowding steams the potatoes instead of roasting them.
● Real lemon juice: fresh is essential for the signature tang.
● Save the juices: spoon them over at the end for maximum flavor.
FAQ
Best potato to use?
Yukon Golds hold their shape and turn creamy; russets also work but are fluffier.
Can I make them vegetarian?
Swap the chicken broth for vegetable broth with no loss of flavor.
Serve It With
Serve alongside Tender Chicken Souvlaki Skewers or any grilled main from our dinner collection.
