Greek-Style Lemon Potatoes with Garlic & Oregano Recipe
These Greek-style lemon potatoes are perfectly roasted with garlic, oregano, and fresh lemon for a bold Mediterranean flavor. Crispy on the outside and tender on the inside, they make the ultimate side dish for chicken, seafood, or grilled meats. Easy to prepare and packed with bright, savory goodness!
Equipment
- Large roasting pan or baking dish
- Mixing bowl
- Knife and cutting board
- Measuring Cups and Spoons
- Citrus juicer (optional)
Ingredients
- Potatoes (Yukon Gold or Russet)
- Fresh lemon juice
- Olive oil (extra virgin preferred)
- Garlic cloves, minced
- Dried or fresh oregano
- Chicken or vegetable broth
- Salt and pepper
- Fresh parsley or lemon zest for garnish
Instructions
- Prep Potatoes: Peel (optional) and cut into wedges. Rinse briefly to remove excess starch.
- Make Marinade: Whisk lemon juice, olive oil, garlic, oregano, salt, pepper, and broth.
- Toss Potatoes: Coat wedges evenly in marinade.
- Roast: Spread in a single layer in roasting pan. Bake at 400°F (200°C) for 45–60 minutes, turning halfway.
- Finish: Garnish with fresh parsley or lemon zest before serving.
Notes
- Use Yukon Gold potatoes for creamy interiors and crisp edges.
- Fresh lemon juice is essential—avoid bottled.
- Don’t overcrowd the pan; space ensures crisping.
- Broth helps potatoes absorb flavor and stay moist.
- For extra crispness, roast uncovered for the final 15 minutes.
- Store leftovers in the fridge and reheat in the oven to restore texture.