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 that I found on 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.

Greek Lemon Potatoes

Ingredients:

• 1 1/2 lbs of Yukon gold potatoes, peeled & cut into same-size wedges
• 3/4 cup chicken or vegetable broth
• 1/4 cup olive oil
• 2 1/2 tbsp fresh lemon juice
• 1 tbsp fresh oregano, chopped (plus more for serving)
• 3 cloves of garlic, grated on a micro plane, (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 an 9-inch baking dish. Season with crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste; toss to evenly coat the potatoes. Side Note: Make sure to grate the garlic with a micro plane 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 to cook for 25 minutes.

Remove from the oven and carefully place the wedges on a baking sheet in a single layer. Tilt the original baking dish and spoon off as much oil as you can  (some juice is okay), and drizzle 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 the last 5-10 minutes of potato roasting time, to reduce down a bit.

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 micro plane, (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 an 9-inch baking dish. Season with crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste; toss to evenly coat the potatoes. Side Note: Make sure to grate the garlic with a micro plane 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 to cook for 25 minutes.
• Remove from the oven and carefully place the wedges on a baking sheet in a single layer. Tilt the original baking dish and spoon off as much oil as you can  (some juice is okay), and drizzle 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 the last 5-10 minutes of potato roasting time, to reduce down a bit.
• 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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