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Golden roasted Greek Lemon Potatoes in a glass baking dish, garnished with fresh rosemary and herbs.
Layla

Greek Lemon Potatoes

Crispy-edged, lemon-braised potatoes with golden crusts and bright, herby flavor - the ultimate Mediterranean side dish.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 3 lbs Yukon Gold potatoes peeled and cut into thick wedges
  • 0.5 cup extra virgin olive oil
For the Lemon Broth
  • 1 cup chicken broth low-sodium
  • 0.5 cup fresh lemon juice freshly squeezed (about 3 lemons)
  • 2 tsp lemon zest from the lemons above
  • 2 tsp dried oregano Greek preferred
  • 4 cloves garlic minced
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For Finishing
  • 2 tbsp fresh oregano chopped, or 1 tbsp dried

Equipment

  • Large roasting pan or 9x13 inch baking dish
  • Microplane or fine grater
  • Juicer

Method
 

Prep
  1. Position a rack in the upper third of your oven and preheat to 400°F. Lightly oil a large roasting pan or 9x13 inch baking dish.
  2. In a large bowl, whisk together the chicken broth, lemon juice, lemon zest, olive oil, dried oregano, minced garlic, salt, and pepper until well combined.
  3. Add the potato wedges to the bowl and toss thoroughly to coat. Let them sit for 5 minutes to absorb some of the flavorful liquid.
  4. Transfer the potatoes and all the liquid to your prepared pan. Arrange the wedges in a single layer, cut side down where possible - this helps them develop that signature golden crust.
  5. Cover tightly with foil and roast for 40 minutes. The potatoes should be nearly tender when pierced with a fork and most of the liquid will be absorbed.
  6. Remove the foil, gently turn the potatoes to expose another cut surface, and continue roasting uncovered for 25-35 minutes until the edges are deeply golden and crispy. Watch closely in the final 10 minutes to prevent burning.
  7. Let the potatoes rest for 5 minutes - they will crisp up slightly more. Scatter fresh oregano over the top and serve directly from the pan, spooning up any remaining lemony oil from the bottom.

Notes

For extra crispy potatoes, broil for the final 2-3 minutes, watching carefully. These reheat beautifully: crisp them in a 425°F oven for 10 minutes. Substitute vegetable broth to make this vegetarian or vegan. The potatoes are excellent at room temperature for a picnic or mezze spread.