Authentic Greek Potatoes: Crispy Lemon Perfection!
These crispy lemon potatoes are bursting with flavor and perfect as a side dish for any occasion.
Ingredients
Main Ingredients
- 2.5-3 lbs Russet or Yukon Gold Potatoes
- ½ cup Freshly Squeezed Lemon Juice
- ½ cup Good Quality Extra Virgin Olive Oil
- 4-6 cloves Garlic, minced
- 2 tablespoons Dried Oregano
- 1 teaspoon Salt Can reduce for lower sodium
- ½ teaspoon Black Pepper
- ½ cup Vegetable or Chicken Broth Use vegetable broth for vegetarian option
- Fresh Parsley or Oregano for garnish Fresh Parsley or Oregano, for garnish (optional) Use as a garnish before serving
Instructions
Preparation
- Wash and scrub the potatoes thoroughly. Peel if preferred or leave skin on for added texture.
- Cut the potatoes into 1-1.5 inch wedges or 1-inch chunks.
Soaking and Roasting
- Soak the cut potatoes in cold water for 30-60 minutes to draw out excess starch, then drain and pat completely dry.
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper.
- Toss the dried potatoes in the marinade until well-coated.
- Spread the potatoes in a single layer on a baking sheet without overcrowding.
- Roast for 20-25 minutes, then flip the potatoes and add the broth around them.
- Continue roasting for another 25-35 minutes, flipping every 10-15 minutes until golden-brown and fork-tender.
- Optional: increase oven temperature to 425°F (220°C) for the last 10-15 minutes for extra crispiness.
- Let rest for 5-10 minutes and garnish with fresh parsley or oregano before serving.
Notes
These potatoes are perfect for family gatherings and pair well with grilled meats, salads, or tzatziki. Store leftovers in an airtight container in the refrigerator for 3-4 days.