Lemon Greek Potatoes Recipe

Lemon greek potatoes on a fork, garnished with fresh parsley, with a casserole dish of potatoes in the background.

These zesty lemon Greek potatoes are crispy on the outside and fluffy inside, with a burst of citrus and herbs. They are the perfect side dish to complement any meal!

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Prep Time: 15

Cook Time: 45

Total Time: 1

Author: Heather Painchaud

Servings: 3 servings

Ingredients

3 medium potatoes
¼ cup olive oil
½ cup vegetable broth
Juice of 1 lemon
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
Lemons for slicing
2 garlic cloves
Fresh parsley chopped

Instructions

Preheat the oven to 400°F (200°C).
Place the potato wedges onto a rimmed baking sheet.
In a separate bowl, mix together the vegetable broth, lemon juice, olive oil, oregano, salt, and pepper.
Pour this liquid mixture over the potato wedges.
Press the garlic cloves using a garlic press and then evenly distribute the minced garlic over the potato wedges. Sprinkle chopped parsley over the potato wedges.
Place the lemon slices from the second lemon on top of the potato wedges for garnish.
Bake in a preheated oven for 45-55 minutes, or until the potatoes are golden-brown and fork tender.
Garnish with additional chopped parsley before serving.

Notes

Cut the potatoes evenly to ensure they cook at the same rate and get that perfect crispy texture.
For extra zing, let the lemon juice sit with the broth and oil for a few minutes before pouring it over the potatoes.
If you like a bit of heat, toss in some red pepper flakes with the herbs for a spicy kick.
For an even crispier result, flip the potatoes halfway through baking to brown both sides.
Use fresh garlic whenever you can. It makes a noticeable difference in flavor.

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