Description
Simple Crispy Greek Lemon Potatoes are the perfect Mediterranean side dish with crispy edges and a soft, tender inside. Roasted in olive oil, lemon juice, garlic, and oregano, these Greek potatoes are an easy and flavorful addition to any meal. Naturally vegan, gluten-free, and oven-baked to perfection, they pair beautifully with grilled meats or vegetarian mains.
Ingredients
2.5 pounds Yukon Gold potatoes
1/3 cup olive oil
1/3 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano
1 cup vegetable broth
1.5 teaspoons salt
1/2 teaspoon black pepper
Instructions
1. Peel and cut Yukon Gold potatoes into thick wedges.
2. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, broth, salt, and pepper.
3. Place the potato wedges in a large baking dish and pour the lemon mixture over them.
4. Cover the dish with foil and roast at 400°F (200°C) for 40 minutes.
5. Remove the foil, increase the heat to 425°F (220°C), and continue roasting for 30-35 minutes, flipping once, until crispy and most liquid is gone.
6. Serve hot, optionally garnished with fresh herbs or a sprinkle of sea salt.
Notes
Use Yukon Gold potatoes for the best balance of creaminess and crispiness.
Don’t skip the foil step—it ensures soft centers before crisping.
Reheat leftovers in an oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg