Greek Lemon Roasted Potatoes

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 4–6

Why I Love This Recipe

These potatoes are crispy on the edges, soft in the center, and loaded with bright lemon flavor. They soak up all the good stuff—olive oil, garlic, oregano, and fresh lemon juice—while roasting, so you get tons of flavor with very little effort. I love serving them with spanakopita, grilled lamb, or any Greek-style main. Bonus: they make the whole house smell amazing.

Ingredients

• 2½ lbs Yukon gold potatoes, peeled and cut into thick wedges

• ¼ cup olive oil

• ¼ cup fresh lemon juice (about 1–2 lemons)

• 3 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp kosher salt

• ½ tsp black pepper

• Optional: extra lemon wedges + chopped parsley for serving

Instructions

1. Preheat oven to 400°F. Line a large baking dish or sheet pan with parchment or lightly grease it.

2. Mix the marinade: In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and broth.

3. Toss the potatoes: Place the potato wedges in the baking dish and pour the marinade over them. Toss to coat, then spread them out in a single layer.

4. Roast: Roast for 45–50 minutes, flipping once halfway through, until the potatoes are golden and tender. If the pan looks dry, add a splash of water during roasting.

5. Finish and serve: Squeeze extra lemon over the top and sprinkle with fresh parsley if using. Serve warm.

Notes

• These are best served fresh but can be reheated in the oven to bring back the crisp edges.

• For even more golden edges, broil for 2–3 minutes at the end.

• Want to keep it vegetarian? Use veggie broth or water instead of chicken broth.