Greek Lemon Potatoes
This Greek-inspired dish delivers bold flavors with minimal effort. The combination of olive oil, lemon juice, and oregano infuses the potatoes with Mediterranean essence while roasting creates a crispy yet tender texture. This dish pairs wonderfully with grilled chicken, lamb, or seafood, making it a versatile and flavorful addition to your table. Whether for a family dinner or a special occasion, these potatoes will steal the show.
2 lbs baby potatoes or Yukon Gold potatoes, peeled and cut into wedges
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chicken broth or vegetable broth
Fresh lemon wedges for garnish (optional)
Fresh parsley, chopped (optional)
Directions:
1. Preheat oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
2. Cut potatoes into wedges and place in a large bowl.
3. Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Pour over potatoes and toss.
4. Spread potatoes evenly on the baking sheet and drizzle with any extra marinade.
5. Roast for 40-45 minutes, flipping halfway. Add broth after 20 minutes for extra moisture.
6. Remove from oven when golden brown and crispy. Garnish with lemon wedges and parsley.
Prep Time: 10 mins
Kcal: 210 per serving
Greek Lemon Potatoes
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