Authentic Greek Lemon Potatoes (Printable version)

Lemon-kissed potato wedges with garlic, oregano, olive oil — crisp edges and tender centers.

# Ingredient List:

01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and cut into wedges

02 - 1/3 cup plus 1 tablespoon extra-virgin olive oil

03 - 1/3 cup fresh lemon juice (about 2 lemons)

04 - 5 garlic cloves, minced

05 - 1 cup vegetable broth or chicken broth

06 - 2 teaspoons dried oregano

07 - 1 1/2 teaspoons sea salt

08 - 1/2 teaspoon freshly cracked black pepper

09 - 1/2 teaspoon ground turmeric (optional, for color)

10 - Chopped fresh parsley, for garnish

11 - Lemon slices, for garnish (optional)

01 - Heat oven to 400°F.

02 - Arrange potato wedges evenly in a large roasting pan.

03 - In a mixing bowl, whisk olive oil, lemon juice, minced garlic, broth, oregano, salt, pepper, and turmeric until well combined.

04 - Pour the marinade over the potatoes and toss thoroughly to coat. Spread wedges flat, cut side down.

05 - Roast the potatoes uncovered for 40 minutes.

06 - Remove the pan from the oven, flip potatoes gently, and spoon pan juices over the top.

07 - Return to oven and roast for an additional 30 to 35 minutes until golden, crisp on edges, and fork-tender.

08 - For extra crispiness, broil for 3 to 5 minutes, monitoring closely to prevent burning.

09 - Garnish with chopped fresh parsley and lemon slices. Serve immediately while hot.

01 -

The edges crisp up perfectly while the middles stay creamy, and that lemony broth seeps into every layer.
It's a versatile side—just as delicious next to roast chicken as it is at a laid-back vegetarian dinner.

02 -

Piling potatoes too closely means they steam instead of roasting and you lose those dreamy crisp edges.
Basting them halfway—don&apost skip it—keeps them luscious and packed with flavor.

03 -

Give the wedges plenty of room—a little space makes a big difference for crispness.
A final broil is the step between good potatoes and absolute showstoppers.