Crispy Greek Lemon Potatoes
Bright and flavorful oven-roasted Greek lemon potatoes that achieve a crispy exterior while remaining fluffy inside.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
- 2.5 – 3 lbs Russet or Yukon Gold potatoes
- ½ cup Fresh lemon juice
- ½ cup Extra-virgin olive oil
- 4–6 cloves Garlic, minced
- 2 tbsp Dried oregano
- 1 tsp Salt
- ½ tsp Freshly ground black pepper
- ½ cup Vegetable or chicken broth (or water)
- Fresh parsley or oregano, chopped — for finishing (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare your potatoes: Scrub, peel if preferred, and cut into wedges.
- Boil the potatoes in salted water for about 10 minutes, then drain.
- Make the marinade by whisking lemon juice, olive oil, garlic, oregano, salt, and pepper.
- Add the potatoes to the marinade and toss to coat.
- Transfer potatoes to a lined baking pan in a single layer.
- Add broth around the potatoes.
- Roast for 35-40 minutes, tossing halfway through.
- Finishing touches: Sprinkle with fresh herbs before serving.
Notes
For extra crispiness, soak cut potatoes in cold water for 30 minutes before boiling. Adjust salt and flavor to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Greek potatoes, lemon potatoes, oven-roasted potatoes