Greek Lemon Potatoes
Roasted potato wedges cooked with lemon, garlic, oregano, olive oil, and broth until crisp-edged and tender.
Prep
15 minutes
Cook
55 minutes
Level
Easy
Serves
6
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Instructions
- 1
Cut potatoes into thick wedges and place them in a baking dish.
- 2
Whisk lemon juice, olive oil, garlic, oregano, broth, salt, and pepper.
- 3
Pour the mixture over the potatoes and toss well.
- 4
Roast until the potatoes are tender and most liquid is absorbed.
- 5
Increase heat briefly to brown the edges, then finish with parsley.
Tips
Use a baking dish that holds the potatoes in one layer.
Turn wedges halfway through so they soak up lemony broth evenly.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate leftovers for up to 4 days.
- Reheat on a sheet pan so the edges crisp again.
Substitutions
- Use fresh oregano if you have it, adding some after roasting.
- Use vegetable broth or water with a little extra olive oil.
What to Serve With
- Serve with chicken souvlaki or grilled fish.
- Add Greek salad and yogurt sauce.
Common Mistakes
- Do not cut wedges too thin or they can fall apart.
- Do not drain the roasting liquid early; the potatoes need time to absorb it.
Recipe FAQ
Can I use russet potatoes?
Yes. Russets work, though Yukon gold potatoes turn creamier inside.
Can I make these vegetarian?
Yes. Use vegetable broth instead of chicken broth.
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