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Simple Greek Lemon Potatoes

A vibrant and flavorful dish that showcases the bright notes of lemon combined with the earthy undertones of potatoes.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side
Cuisine: Greek
Keyword: Easy
Servings: 4 servings
Calories: 250kcal

Equipment

  • Mixing Bowl
  • Baking Dish
  • Oven

Ingredients

Ingredients

  • 2 pounds Yukon Gold or Russet Potatoes Holds shape well during cooking.
  • 1/4 cup Extra Virgin Olive Oil Adds richness and depth.
  • 4 cloves Garlic Minced for flavor.
  • 2 large Lemons Juiced for acidity.
  • 1 tablespoon Dried Oregano Classic herb in Greek cuisine.
  • 1 teaspoon Sea Salt Enhances flavors.
  • 1/2 teaspoon Black Pepper Freshly ground for subtle kick.
  • 1 cup Vegetable Broth Adds moisture during roasting.
  • 1/4 cup Fresh Parsley Finely chopped for garnish.

Instructions

  • Preheat your oven to 400°F (200°C).
  • Wash and peel the potatoes, then cut them into wedges or quarters.
  • In a large mixing bowl, combine olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Whisk until fully incorporated.
  • Add the potato wedges to the bowl and toss to coat them in the marinade.
  • Transfer the coated potatoes to a large baking dish in a single layer.
  • Pour the vegetable broth over the potatoes.
  • Cover the baking dish with aluminum foil and bake for 30 minutes.
  • Remove the foil and continue baking for an additional 25-30 minutes until golden brown.
  • Check for doneness by piercing a potato with a fork; they should be tender.
  • Remove from oven and sprinkle with chopped parsley before serving.

Notes

Consider adding red pepper flakes for heat or using sweet potatoes for a twist.