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–+ servings
Greek Lemon Potatoes

Irresistibly Crispy Greek Lemon Potatoes for Your Next Feast

Discover the perfect recipe for Greek Lemon Potatoes, a side dish bursting with flavor and crispy texture.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 3 lbs Yellow Potatoes Yukon Gold preferred; Russets can also be used but may become mushy.
  • 1/4 cup Olive Oil Use a good quality extra virgin for the best results.
For the Flavor
  • 1/4 cup Fresh Lemon Juice Fresh squeezed is crucial; bottled juice lacks the same punch.
  • 4 Garlic Cloves No substitutions here; garlic is essential for that delicious taste.
  • 1 tbsp Dried Oregano Avoid fresh oregano as it doesn't hold up during cooking.
For Cooking & Seasoning
  • 1 1/2 cups Chicken Broth or Vegetable Broth Opt for vegetable broth to keep it vegetarian-friendly.
  • 1 tsp Salt Feel free to tweak based on your preference.
  • 1/2 tsp Black Pepper Adjust quantity for your desired spice level.
For Garnishing
  • Fresh Parsley Optional, but highly recommended for visual appeal.
  • Tzatziki Sauce A delightful side that complements the flavors beautifully.

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare your baking dish by greasing it lightly with olive oil or cooking spray.
  2. In a large mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, broth, dried oregano, salt, and black pepper.
  3. Cut the yellow potatoes into wedges, transfer them into the baking dish, and pour the lemon broth mixture over them. Toss to coat evenly.
  4. Arrange the potato wedges cut side down in a single layer in the baking dish. Cover tightly with aluminum foil.
  5. Bake covered for 40 minutes to steam and soften the potatoes.
  6. Carefully remove the foil and bake for an additional 20 to 30 minutes, basting with pan juices until golden brown.
  7. Serve warm, garnished with chopped parsley and alongside tzatziki sauce.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 400mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 2IUVitamin C: 30mgCalcium: 2mgIron: 10mg

Notes

Ensure all potato wedges are of equal size for even cooking, and do not crowd the pan to achieve a crispy finish.

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