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Easy Greek Lemon Potatoes (Oven Roasted) photo

Greek Lemon Potatoes (Oven Roasted)

These Greek Lemon Potatoes are bursting with flavor! Crispy, zesty, and perfect for any meal, they are a must-try side dish!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cloves garlic minced
  • ½ cup olive oil high-quality extra virgin
  • 2 ½ pounds yellow potatoes (Yukon Gold)
  • 1 lemon about 2 tablespoons of fresh lemon juice
  • ½ cup low-sodium chicken broth
  • 1 tablespoon oregano dried
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper freshly ground
  • 1 teaspoon salt adjust to taste
  • parsley chopped for garnish

Equipment

  • Large baking dish
  • Cutting board and knife
  • Measuring cups and spoons
  • Mixing Bowl
  • Oven mitts

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C). A hot oven is key for achieving that crispy texture.
  2. Wash and scrub the yellow potatoes thoroughly. Cut them into wedges or large chunks, about 1-2 inches in size.
  3. In a mixing bowl, whisk together the minced garlic, olive oil, lemon juice, chicken broth, oregano, garlic powder, pepper, and salt until well combined.
  4. Place the potato wedges in a large baking dish. Pour the marinade over the potatoes, making sure they are well coated.
  5. Spread the potatoes out in a single layer in the baking dish. Roast in the preheated oven for about 45-50 minutes, or until they are golden brown and tender, flipping them halfway through.
  6. Once the potatoes are done, remove them from the oven, sprinkle with chopped parsley, and serve immediately.

Notes

  • Marinate the potatoes for at least 15 minutes before roasting for more flavor.
  • Use a baking dish large enough for the potatoes to spread out evenly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.