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Easy Greek Lemon Potatoes

Easy Greek Lemon Potatoes

Classic Greek-style roasted potatoes baked in a bright lemon-garlic-oregano dressing until tender inside and irresistibly crisp at the edges.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 lb Yukon Gold potatoes, cut into thick wedges
  • 1 cup low-sodium chicken broth
  • 0.25 cup extra-virgin olive oil
  • 0.333 cup fresh lemon juice
  • 4 clove garlic, minced
  • 2 tsp dried oregano
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp lemon zest
  • 1 tbsp semolina flour optional for extra crisp edges
  • 2 tbsp fresh parsley, chopped for garnish
  • 4 wedge lemon for serving

Instructions

Preparation Steps

  • Preheat oven to 400°F. Lightly grease a 9x13 inch roasting pan.
  • Peel potatoes if desired and cut into thick wedges. Rinse and pat very dry with paper towels.
  • In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and lemon zest.
  • Add potato wedges and toss until every piece is well coated.
  • Pour chicken broth into the roasting pan. Add the potatoes and all remaining marinade, spreading into a single layer.
  • Cover the pan tightly with foil and roast for 30 minutes.
  • Remove foil. If using, sprinkle semolina over the potatoes and turn to coat lightly. Continue roasting uncovered for 25 to 35 minutes, turning once, until the potatoes are tender and edges are deeply golden.
  • Broil 2 to 3 minutes for extra color if desired. Toss with parsley, adjust salt and pepper, and serve with lemon wedges.

Notes

For vegan potatoes, substitute vegetable broth. Yukon Golds hold their shape well, but russets get extra fluffy. If the pan dries out during roasting, add a splash of broth or water so the potatoes don’t scorch.