Go Back
–+ servings

Greek Lemon Potatoes Recipe

Author: Natalie Carter
Crispy, tangy, and flavorful Greek lemon potatoes that are perfect as a side dish or appetizer.
No ratings yet
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine Greek
Servings 6 servings
Calories 200 kcal

Ingredients
  

  • 1.5 lb Yukon gold potatoes cut into wedges, skin left on
  • 6 tablespoon lemon juice (from 3 lemons)
  • 0.25 cup extra virgin olive oil
  • 0.25 cup chicken broth (reduced sodium or vegetable broth)
  • 0.25 cup fresh parsley, chopped (plus more for serving)
  • 0.75 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon sea salt (plus more to taste)
  • 0.25 teaspoon black pepper (plus more to taste)

Instructions
 

  • Preheat your oven to 400 degrees F (204 degrees C).
  • Slice the Yukon gold potatoes into wedges, about ½ inch thick at the widest side. Pat the cut sides dry with paper towels.
  • Place the potato wedges in a large bowl. Add the lemon juice, olive oil, chicken broth, chopped parsley, garlic powder, oregano, salt, and pepper. Mix everything well.

Cooking

  • Transfer the seasoned potatoes to a large baking dish. Pour any remaining liquid over the potatoes and roast for 25 minutes.
  • After 25 minutes, toss the potatoes and raise the oven temperature to 425 degrees F (218 degrees C) and roast for an additional 20-25 minutes.
  • Taste and add additional salt and pepper if desired. Serve hot, garnished with fresh parsley.

Notes

  • Serve immediately for the best texture.
  • You can prep the potatoes ahead by cutting and seasoning them and storing in the fridge for up to 24 hours.

Nutrition

Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 250mgFiber: 4gSugar: 1g
Keyword Greek Lemon Potatoes
Tried this recipe?Let us know how it was!