Description
These Lemon Greek Potatoes are crispy on the outside, melt-in-your-mouth tender on the inside, and bursting with authentic Mediterranean flavors. Roasted in olive oil, lemon juice, garlic, and herbs, then infused with a savory broth, these potatoes deliver a zesty, golden perfection. Serve them as a side for grilled meats, seafood, or a fresh Greek salad for an irresistible meal!
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, cut into wedges
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 1 cup chicken or vegetable broth
- ¼ cup crumbled feta cheese (optional, for garnish)
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Preheat the Oven – Preheat to 400°F (200°C). Lightly grease a large baking dish.
- Prepare the Potatoes – In a bowl, toss potato wedges with olive oil, lemon juice, garlic, oregano, thyme, rosemary, salt, pepper, and paprika (if using).
- Roast with Broth – Spread the potatoes in the baking dish in a single layer. Pour chicken or vegetable broth around the potatoes.
- Bake to Perfection – Roast for 40-45 minutes, flipping halfway through, until the potatoes absorb the liquid and turn golden brown.
- Crisp Them Up – For extra crispiness, bake for an additional 5-10 minutes at 450°F (230°C).
- Garnish & Serve – Sprinkle with fresh parsley, crumbled feta (if using), and a squeeze of fresh lemon juice before serving.
Notes
- For extra crispiness – Roast uncovered at 450°F for the last 5 minutes.
- Make it vegan – Use vegetable broth and omit the feta.
- Air fryer method – Cook at 375°F for 15-20 minutes, shaking halfway.
- Storage – Store in an airtight container for up to 3 days and reheat in the oven at 375°F for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek, Mediterranean