Description
These Greek Lemon Potatoes are roasted to perfection with a burst of Mediterranean flavors! Infused with olive oil, lemon juice, garlic, and oregano, they offer a crispy yet tender texture, perfect alongside grilled meats or seafood.
Ingredients
Scale
- 2 lbs baby potatoes or Yukon Gold potatoes, peeled and cut into wedges
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chicken broth or vegetable broth
- Fresh lemon wedges for garnish (optional)
- Fresh parsley, chopped (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
- Prepare the Potatoes: Cut potatoes into wedges and place in a large bowl.
- Make the Marinade: In a separate bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Pour the marinade over the potatoes and toss them well to coat evenly.
- Roast the Potatoes: Spread the potatoes in a single layer on the prepared baking sheet. Drizzle with any leftover marinade.
- Cooking Time: Roast in the oven for 40-45 minutes, flipping the potatoes halfway through. After 20 minutes, add chicken or vegetable broth for extra moisture.
- Finish and Serve: Once the potatoes are golden brown and crispy, remove from the oven. Garnish with fresh lemon wedges and parsley if desired.
Notes
- For extra crispy potatoes, ensure that the potatoes are spread out evenly on the baking sheet, with some space between each piece.
- You can swap chicken broth with vegetable broth for a vegetarian version.
- Feel free to add a sprinkle of feta cheese before serving for an extra burst of flavor!
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: ~230 kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg