Greek Lemon Potatoes with Oregano and Garlic
Roasted potatoes braised in lemony broth until tender, then crisped up for a bright, savory side.
Prep: 10 · Cook: 45 · Total: 55 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (264 reviews)
INSPIRED BY
Greek lemon potatoes — Greece
Inspired by classic Greek-style lemon potatoes, made oven-friendly for home kitchens.
Story
These are my favorite kind of potatoes, the ones that do double duty. They get soft and almost creamy from the lemony broth, then the edges crisp up and turn golden. I usually make them when I want a side that feels a little special without adding extra work. If you are cooking for family, put the whole baking dish on the table and let everyone grab the crispiest wedges first.
By Casey
Ingredients
- 2 lb Yukon Gold potatoes, cut into wedges
- 3 Tbsp olive oil
- 1 cup chicken broth or vegetable broth
- 1/4 cup lemon juice
- 1 Tbsp lemon zest
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Chopped parsley, for serving
Instructions
- Heat oven to 425 F. Add potato wedges to a rimmed baking dish.
- Whisk olive oil, broth, lemon juice, zest, garlic, oregano, salt, and pepper, then pour over the potatoes and toss.
- Roast 25 minutes, then flip the wedges so the edges brown evenly.
- Roast 15 minutes more, then spoon some of the pan liquid over the potatoes.
- Roast 5 to 10 minutes until the liquid is mostly reduced and the potatoes are crisp on the corners.
- Finish with parsley and an extra squeeze of lemon if you like, then serve hot.
Chef Tips
- Use a metal baking dish for the crispiest edges.
- Cut wedges similar size so they cook evenly.
- If the pan dries too fast, add a splash more broth.
- Great with chicken, fish, or a big Greek salad.
Cook's Notes
- **Broth level:** You want a shallow puddle, not fully covered potatoes.
- **Crisp finish:** Let the liquid reduce so the wedges roast, not steam.
- **Pan choice:** A wide pan helps evaporation and browning.