Greek Lemon Potatoes

These Greek lemon potatoes are baked in the oven in a lemony, garlicky broth and then roasted until golden brown.

This easy roasted Greek lemon potatoes recipe from Recipe Tin Eats uses staple ingredients like broth, olive oil, lemon juice, garlic, and herbs. The potatoes are braised in a delicious, flavorful broth, then roasted until golden. These tender and flavorful potatoes pair well with most any main course and will make your house smell absolutely incredible while they are in the oven. We all loved these Greek lemon potatoes, and they paired nicely with a Greek wedge salad and some Greek chicken thighs.

Greek Lemon Potatoes

Ingredients:

• 1½ lbs of Yukon gold potatoes, peeled & cut into same-size wedges
• ¾ cup chicken broth or vegetable broth
• ¼ cup olive oil
• 2½ tbsp fresh lemon juice
• 1 tbsp fresh oregano, chopped (plus more for serving)
• 3 cloves of garlic, grated on a microplane (so it will melt into the liquid; otherwise, you will have burned little garlic bits)
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste

How to Make Greek Lemon Potatoes

Preheat the oven to 400 degrees.

Combine the broth, olive oil, lemon juice, garlic, and oregano in a 9-inch baking dish. Season with crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Toss evenly, coating the potatoes. Side Note: Grate the garlic with a microplane so it will melt into the liquid; otherwise, you will have burned little garlic bits.

Place into the oven to bake for 20 minutes.

Flip the potatoes over and continue baking for 25 minutes.

Remove from the oven and carefully place the potato wedges on a baking sheet in a single layer.

Tilt the original baking dish and spoon off as much oil as possible (some juice is okay). Drizzle the oil all over the potato wedges.

Place the baking sheet into the oven to roast for 30-35 minutes, turning once or twice, until the potatoes are golden brown with crispy edges.

Return the original baking dish with the juices to the oven for the last 5-10 minutes of potato roasting time, to reduce.

Transfer potatoes to a serving platter and drizzle the juices evenly over the wedges.

Top with freshly chopped oregano and lemon wedges. Enjoy.

Greek Lemon Potatoes

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: Side Dish, Sides

Cuisine: Greek

Servings: 4

Author: Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats

Equipment

• 9-inch Baking Dish
• Baking Sheet

Ingredients

• 1½ lbs of Yukon gold potatoes peeled & cut into same-size wedges
• ¾ cup chicken or vegetable broth
• ¼ cup olive oil
• 2½ tbsp fresh lemon juice
• 1 tbsp fresh oregano chopped (plus more for serving)
• 3 cloves of garlic grated on a microplane (so it will melt into the liquid, otherwise you will have burned little garlic bits)
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste

Instructions

• Preheat the oven to 400 degrees.
• Combine the broth, olive oil, lemon juice, garlic, and oregano in a 9-inch baking dish. Season with crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Toss evenly, coating the potatoes. Side Note: Grate the garlic with a microplane so it will melt into the liquid; otherwise, you will have burned little garlic bits.
• Place into the oven to bake for 20 minutes.
• Flip the potatoes over and continue baking for 25 minutes.
• Remove the baking dish from the oven and carefully place the potato wedges on a baking sheet in a single layer.
• Tilt the original baking dish and spoon off as much oil as possible (some juice is okay). Drizzle the oil all over the potato wedges.
• Place the baking sheet into the oven to roast for 30-35 minutes, turning once or twice, until the potatoes are golden brown with crispy edges.
• Return the original baking dish with the juices to the oven for the last 5-10 minutes of potato roasting time, to reduce.
• Transfer potatoes to a serving platter and drizzle the juices evenly over the wedges.
• Top with freshly chopped oregano and lemon wedges. Enjoy.

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