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A close-up shot of oven-roasted Greek lemon potatoes in a white shallow bowl, highlighting their crispy, golden-brown texture.

Greek Lemon Potatoes: The Ultimate Recipe for Crispy, Tangy Perfection

This foolproof Greek Lemon Potatoes recipe delivers unbelievably crispy, oven-roasted potatoes with a fluffy interior, all soaked in a tangy lemon, garlic, and oregano sauce. The perfect, easy side dish for any meal.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Yukon Gold potatoes about 4-5 medium potatoes, cut into 1.5-inch wedges
  • 1/2 cup extra virgin olive oil
  • 1/2 cup chicken broth may substitute with vegetable broth
  • 1/3 cup fresh lemon juice from 2-3 lemons
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl

Instructions
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
  3. Add the potato wedges to the bowl and toss until they are thoroughly coated in the mixture.
  4. Transfer the coated potatoes to a 9x13 inch baking dish and arrange them in a single layer. Pour the chicken broth over the top.
  5. Roast for 60-75 minutes, stirring the potatoes every 20-25 minutes, until the liquid has been absorbed and the potatoes are golden brown and crispy.
  6. Garnish with fresh parsley before serving hot.

Notes

Tip 1: For extra crispy potatoes, you can broil them for the last 2-3 minutes of cooking. Keep a close eye on them to prevent burning.
Tip 2: Ensure potatoes are cut into similar-sized wedges for even cooking.
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