Description
These Simple Crispy Greek Lemon Potatoes are roasted to golden perfection with lemon juice, garlic, and oregano. Soft and flavorful inside, crispy and caramelized outside—this is the ultimate Mediterranean side dish to elevate any meal.
Ingredients
2 ½ pounds Yukon Gold or Russet potatoes
⅓ cup fresh lemon juice
Zest from 1 lemon
⅓ cup olive oil
4 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 cup chicken broth
Instructions
1. Preheat oven to 400°F (200°C). Scrub and cut potatoes into thick wedges. Soak in cold water for 20 minutes, then dry well.
2. In a large bowl, toss the potato wedges with olive oil, lemon juice, zest, garlic, oregano, salt, and pepper until evenly coated.
3. Arrange potatoes in a single layer on a parchment-lined baking sheet or roasting pan.
4. Pour chicken broth into the pan—just enough to coat the bottom.
5. Roast for 40–45 minutes, flipping halfway through to ensure even crisping.
6. For extra crispiness, broil for an additional 3–5 minutes.
7. Garnish with fresh herbs or feta if desired, and serve hot.
Notes
Soaking potatoes helps remove excess starch and boosts crispiness. Don’t skip it!
Use a wide pan to avoid crowding and get the best roasted texture.
Fresh lemon juice makes a huge difference—bottled just doesn’t compare.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 230
- Sugar: 1
- Sodium: 290
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 3
- Cholesterol: 0