Description
Crispy, golden Greek potatoes roasted with lemon, garlic, and herbs. These authentic Mediterranean-style potatoes feature perfectly caramelized edges and tender interiors.
Ingredients
Scale
- 3 pounds Yukon Gold or russet potatoes, cut into wedges
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 cup chicken or vegetable broth
- 6 cloves garlic, minced
- 2 tablespoons dried oregano
- 2 tablespoons fresh rosemary, chopped
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 tablespoon lemon zest
Instructions
- 1. Preheat oven to 400°F (200°C). Cut potatoes into 2-inch wedges and rinse thoroughly to remove excess starch.
- 2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, rosemary, salt, pepper, and lemon zest until well combined.
- 3. Add potato wedges to the bowl and toss thoroughly to coat all pieces evenly with the marinade. Let sit for 15-30 minutes if time allows.
- 4. Arrange potatoes in a single layer in a large roasting pan. Pour remaining marinade and broth over the potatoes.
- 5. Roast for 60-75 minutes, turning potatoes every 20 minutes to ensure even browning on all sides.
- 6. Continue roasting until potatoes are golden brown and crispy on the outside, tender inside, and most liquid has evaporated.
- 7. If needed, increase heat to 425°F during the final 10 minutes to achieve extra crispiness.
- 8. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 15 minutes to restore crispiness. These potatoes pair wonderfully with grilled meats, fish, or served as a vegetarian main course with tzatziki sauce.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 2g
- Sodium: 425mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
Keywords: greek potatoes, lemon potatoes, roasted potatoes, mediterranean potatoes, crispy potatoes