Authentic Greek Lemon Potatoes (Printable)

Oven-roasted Greek lemon potatoes: golden wedges tossed with olive oil, garlic, oregano and lemon for a bright Mediterranean side.

# What You'll Need:

→ Potatoes

01 - 2.5 pounds Yukon Gold potatoes, peeled and cut into large wedges

→ Marinade

02 - 1/4 cup extra virgin olive oil
03 - 1/3 cup freshly squeezed lemon juice
04 - 4 cloves garlic, finely minced
05 - 1 cup vegetable broth
06 - 1 tablespoon dried oregano
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper

→ Finish

09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges, for serving

# Steps:

01 - Preheat the oven to 400°F. Gather a large baking dish, mixing bowl, whisk, chef’s knife, and cutting board.
02 - In a large baking dish, whisk together olive oil, lemon juice, minced garlic, vegetable broth, dried oregano, salt, and black pepper until fully combined.
03 - Add potato wedges to the prepared marinade and toss to coat thoroughly, ensuring they are evenly covered. Arrange potatoes in a single layer in the baking dish.
04 - Roast the potatoes uncovered in the preheated oven for 40 minutes. Halfway through, spoon some of the pan juices over the potatoes to enhance flavor and moisture.
05 - Increase oven temperature to 425°F. Gently turn the potatoes, then continue roasting for 30 to 35 minutes until golden brown at the edges and most of the liquid is evaporated.
06 - Sprinkle the roasted potatoes with fresh chopped parsley. Serve immediately, garnished with additional lemon wedges as desired.

# Expert Tips:

01 -
  • The potato edges soak up tangy lemon and luscious olive oil, giving each bite a sunlit burst of flavor.
  • The balance of crispiness and tender centers wins over even the most skeptical eaters every time I serve them.
02 -
  • If the potatoes are crowded, they'll steam, not crisp, so always give them space.
  • Tasting for salt at the end changed everything – it brings the flavors together and makes the lemon sing.
03 -
  • Peeling the potatoes gives them just the right surface to soak up seasonings and crisp up beautifully—leave a little skin for rustic flair if you like.
  • Use the largest baking dish you have so each wedge gets the full roast treatment and doesn't shy away from the heat.

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