Description
Experience the bright flavors of the Mediterranean with this Easy Greek Lemon Potatoes recipe. These tender, golden-baked potato wedges are infused with zesty lemon, garlic, oregano, and a splash of vegetable broth, creating a creamy, aromatic, and perfectly seasoned side dish that’s simple to prepare and bursting with authentic Greek taste.
Ingredients
Scale
Potatoes
- 2 pounds potatoes, peeled and cut into wedges
Marinade
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt, to taste
- 1/2 teaspoon freshly ground black pepper
Other
- 1 cup low-sodium vegetable broth
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the potatoes evenly.
- Prepare Marinade: In a large mixing bowl, combine the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and freshly ground black pepper to create a flavorful marinade for the potatoes.
- Coat Potatoes: Add the peeled and cut potato wedges to the marinade bowl and toss thoroughly until each wedge is evenly coated with the lemony, herby mixture.
- Transfer to Baking Dish: Place the coated potatoes into a baking dish, arranging them in a single layer for even roasting, then pour the low-sodium vegetable broth over the potatoes to keep them moist during baking.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake for 30 minutes to allow the potatoes to steam and begin cooking through.
- Uncover and Continue Baking: Remove the foil and bake uncovered for an additional 20-25 minutes, stirring the potatoes halfway through to brown them evenly, until the wedges are tender and golden brown.
- Serve: Remove from the oven and serve the Greek lemon potatoes hot, optionally garnished with fresh herbs like parsley for added color and flavor.
Notes
- For extra crispiness, broil the potatoes for 2-3 minutes after baking, watching carefully to prevent burning.
- Fresh oregano can be used instead of dried for a more vibrant herbal flavor.
- The potatoes can be prepared a few hours ahead and refrigerated before baking for convenience.
- Use yellow or Yukon Gold potatoes for a creamier texture, or red potatoes for a firmer bite.
- Adjust salt according to your dietary preferences, especially when using low-sodium broth.
