Name: Greek Lemon Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Greek
Ingredients: 3 lbs potatoes, peeled and cut into wedges; 3/4 cup olive oil; 5 cloves garlic, peeled and pressed; 2 lemons, juiced; 3/4 cup vegetable broth; 2 tsp dried oregano; 1 tsp poultry seasoning; Salt and pepper to taste; 1/3 cup fresh parsley, chopped

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Introduction

Greek Lemon Potatoes are a flavorful and comforting side dish, perfect for any occasion. Roasted wedges soak up a tangy lemon and herb marinade, resulting in a crispy outside and tender inside. This simple recipe brings a taste of the Mediterranean to your table.

A white bowl holds thick potato wedges cooked to a golden yellow with some edges browned and crispy. The wedges are sprinkled with small green herb pieces, adding a fresh touch. On the right side of the bowl, there is a smooth white sauce topped with chopped herbs. In the upper part of the image, more of the potato wedges are visible in a white ceramic baking dish. To the left, some fresh green parsley sits on the white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs potatoes
3/4 cup olive oil
5 cloves garlic, peeled and pressed
2 lemons, juiced
3/4 cup vegetable broth
2 tsp dried oregano
1 tsp poultry seasoning
1/3 cup fresh parsley for garnish
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 390°F (200°C).
Step 2: Peel the potatoes and cut them into wedges, then set aside.
Step 3: In a bowl, combine the lemon juice, olive oil, pressed garlic, poultry seasoning, vegetable broth, and dried oregano.
Step 4: Season the mixture with salt and pepper, then whisk well to blend all ingredients.
Step 5: Place the potato wedges in a baking dish and pour the lemon-herb broth evenly over them.
Step 6: Toss the potatoes gently to ensure they are evenly coated with the liquid.
Step 7: Bake in the preheated oven for about 40 minutes.
Step 8: Remove the dish and flip the potatoes to turn them over, then return to the oven and bake for another 40 minutes until golden and tender.
Step 9: Serve hot, garnished with fresh parsley.

Tips & Variations

Use Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite.
Adding a sprinkle of feta cheese on top before serving adds extra richness and authenticity.
For more herb flavor, include fresh oregano or thyme in the marinade.
If you prefer a stronger lemon taste, add lemon zest to the broth mixture.

Storage

Store leftover Greek Lemon Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to restore crispness. Avoid microwaving, which may make them soggy.

How to Serve

A white ceramic baking dish filled with golden yellow potato wedges that have a slightly crispy texture and browned edges, scattered evenly in one layer. Small green herb leaves are sprinkled on top, adding a fresh contrast to the warm yellow and light brown tones of the potatoes. The dish sits on a white marbled surface with a bunch of fresh green herbs blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use Yukon Gold, red potatoes, or russet potatoes. Each type will yield a slightly different texture but all work well with the lemon and herb marinade.

Is this recipe suitable for vegans?

Absolutely. This dish uses olive oil and vegetable broth, with no animal products involved. Make sure your vegetable broth is vegan-friendly for a fully vegan meal.