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Crispy Greek Lemon Roasted Potatoes

A bowl of golden brown, crispy Greek Lemon Potatoes roasted with herbs, ready to serve.
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Make crispy, tangy Greek lemon potatoes roasted in the oven with garlic and oregano.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, cut into 1.5 inch wedges
  • 1/2 cup fresh lemon juice
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth or water

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. In a large bowl, combine the lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Mix well.
  3. Add the potato wedges to the bowl and toss them until they are completely coated with the lemon mixture.
  4. Arrange the potatoes in a single layer in a large, sturdy roasting pan or baking sheet. Do not overcrowd the pan.
  5. Pour the chicken broth or water evenly over the potatoes. This liquid helps steam the inside while the high heat crisps the outside.
  6. Roast for 30 minutes.
  7. Remove the pan from the oven. Carefully turn the potatoes with a spatula to expose all sides to the heat.
  8. Return to the oven and roast for another 20 to 30 minutes, or until the potatoes are golden brown, crispy on the edges, and tender inside. Baste them with the pan juices every 10 minutes during this second roasting phase.
  9. Serve immediately.

Notes

  • For extra crispiness, use a metal roasting pan rather than glass.
  • If the potatoes look dry before they are fully cooked, add a small splash more broth or water.
  • Cut the potatoes into uniform sizes to promote even cooking.

Nutrition

Find it online: https://savoryskies.com/greek-lemon-potatoes-crispy-roasted-sides/