Description
Golden and crisp on the outside, creamy and citrusy on the inside, these Greek Lemon Potatoes are braised and roasted in a lemony garlic broth for incredible flavor. Perfect as a side for Mediterranean dishes or as a main attraction with dips and salads.
Ingredients
Scale
- 2.5 lbs (1.1 kg) Yukon Gold potatoes, scrubbed and cut into thick wedges
- 1/3 cup fresh lemon juice (about 2 large lemons)
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, minced
- 1 cup low-sodium chicken or vegetable broth
- 1 1/2 tsp dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Garnish:
- Fresh parsley or dill, chopped
- Lemon zest
- Crumbled feta cheese
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, pepper, and broth.
- Add potato wedges to the bowl and toss well to coat.
- Arrange potatoes in a single layer in a large roasting pan or baking dish. Pour the remaining liquid over the top.
- Roast uncovered for 40 minutes, flipping once halfway through.
- Increase oven temperature to 425°F (220°C) and roast for an additional 15–20 minutes, until edges are crispy and golden.
- Remove from oven and garnish as desired with herbs, zest, or feta.