Description
These Irresistible Greek Lemon Potatoes are roasted to golden perfection in a lemon-garlic broth that delivers crispy edges and a fluffy center. This easy Greek side dish is vegan, gluten-free, and full of Mediterranean flavor. Perfect with grilled chicken, lamb, or seafood.
Ingredients
6 medium Yukon Gold potatoes
1/2 cup fresh lemon juice
1/3 cup olive oil
4 garlic cloves, minced
1 cup vegetable broth
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley (optional)
Instructions
1. Preheat your oven to 400°F (200°C). Peel the potatoes and cut each into 4 wedges.
2. In a bowl, whisk together lemon juice, olive oil, garlic, vegetable broth, oregano, salt, and pepper.
3. Arrange the potato wedges in a single layer in a baking dish. Pour the lemon broth mixture over the potatoes.
4. Cover the dish with foil and bake for 40 minutes.
5. Remove the foil, toss the potatoes, and bake uncovered for another 30 to 40 minutes, flipping halfway for even browning.
6. Once golden and crispy, remove from oven and sprinkle with parsley if using.
7. Serve hot and enjoy.
Notes
Make sure to cut the potatoes into even wedges so they cook uniformly.
Use fresh lemon juice for the most vibrant flavor.
Reheat leftovers in an air fryer or oven to bring back crispiness.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg