Greek Lemon Potatoes Recipe
This Greek lemon potatoes recipe features tender potato wedges roasted in a flavorful mixture of lemon juice, olive oil, garlic, and oregano. The result is a crispy-on-the-outside, soft-on-the-inside side dish perfect for any Mediterranean-inspired meal.
Equipment
- Baking dish
- Garlic press
Ingredients
- 3 medium potatoes cut into wedges
- 1/4 cup olive oil
- 1/2 cup vegetable broth
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 lemons 1 for juice, 1 for slicing
- 2 cloves garlic minced
- Chopped parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the potato wedges in a baking dish, ensuring they are evenly spread.
- In a bowl, mix together the vegetable broth, juice of 1 lemon, olive oil, oregano, salt, and pepper.
- Pour this mixture over the potato wedges, ensuring they are well coated.
- Press the garlic cloves with a garlic press, then evenly distribute the minced garlic over the potatoes. Sprinkle with chopped parsley for added flavor.
- Slice the second lemon into thin rounds and place on top of the potatoes as a garnish.
- Bake in the preheated oven for 45-55 minutes, stirring once or twice, until the potatoes are golden brown and tender.
- Garnish with extra chopped parsley before serving.
Notes
- For extra crispiness, broil the potatoes for the last 5 minutes of baking.
- Substitute chicken broth for a richer flavor if not keeping the dish vegetarian.
- Add a sprinkle of feta cheese or a drizzle of honey before serving for a unique twist.