Greek Lemon Potatoes

Tender oven roasted potatoes cooked in lemon juice, garlic, olive oil, and broth until golden and crisp at the edges.

Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Side Dish

Cuisine Greek

Servings 6 servings

Calories 285 kcal

2 ½ lb starchy potatoes such as Yukon Gold or russet, peeled and cut into thick wedges
1 ½ cup low sodium chicken broth or vegetable broth for a meatless version
½ cup olive oil
⅓ cup fresh lemon juice
5 cloves garlic finely grated
1 tbsp dried oregano
1 ½ tsp kosher salt
1 lemon cut into wedges, for serving
2 tbsp fresh oregano leaves for garnish

Preheat. Heat the oven to 400 degrees F and place a rack in the center. Prep the potatoes. Peel and cut into wedges about 1 inch thick, keeping the pieces roughly even.
Combine. Add potatoes, broth, olive oil, lemon juice, garlic, oregano, and salt to a roasting pan and toss until coated.
First roast. Roast 20 minutes, turn the potatoes, and roast 25 to 30 minutes more until the liquid is nearly gone.
Crisp. Move the potatoes to a rimmed sheet, spoon over some pan oil, and roast 15 to 20 minutes until deep golden.
Reduce the juices. Return the pan with the garlic juices to the oven for 5 to 10 minutes to thicken.
Serve. Pour the glaze over the potatoes and top with lemon wedges and oregano.

Substitutions: Use vegetable broth for a meatless side.

Tips: Cut the wedges evenly and do not crowd the pan so the edges brown.

Storage: Refrigerate leftovers up to 3 days and reheat at 425 degrees F until hot and crisp.

Keyword greek lemon potatoes, Greek potatoes, lemon potatoes, Roasted Potatoes, Side Dish