Authentic Greek Potatoes: Crispy Lemon Perfection!

A delightful crispy potato dish bursting with the flavors of lemon and garlic, perfect for any occasion.

Prep Time 30

Cook Time 1

Total Time 1 30

Course Side Dish, Vegetarian

Cuisine Greek

Servings 6 servings

Calories 250 kcal

2.5-3 lbs Russet or Yukon Gold Potatoes
½ cup Freshly Squeezed Lemon Juice Use fresh lemon for the best flavor.
½ cup Good Quality Extra Virgin Olive Oil High-quality olive oil enhances flavor.
4-6 cloves Garlic, minced
2 tablespoons Dried Oregano
1 teaspoon Salt
½ teaspoon Black Pepper
½ cup Vegetable or Chicken Broth Adjust based on dietary preference.

Start by washing and scrubbing your potatoes to remove any dirt. You can peel if desired, but keeping the skin on adds texture.
Cut the potatoes into consistent 1-1.5 inch wedges or 1-inch chunks for even cooking.
Soak the cut potatoes in cold water for 30-60 minutes to draw out excess starch.
After soaking, drain and pat the potatoes dry with clean towels.

Preheat your oven to 400°F (200°C).
In a large bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt, and pepper.
Add the dried potatoes to the marinade and toss to coat.
Spread the marinated potatoes in a single layer on a baking sheet.
Roast for 20-25 minutes without disturbing.
Flip the potatoes, pour broth around them, and continue roasting for another 25-35 minutes, flipping every 10-15 minutes.
For extra crispiness, increase the oven temperature to 425°F (220°C) for the last 10-15 minutes.

Let the potatoes rest for 5-10 minutes, garnish with fresh parsley or oregano, and serve.

For extra flavor, add lemon zest to the marinade. Experiment with different herbs to customize the taste.

Keyword Crispy Potatoes, Greek Potatoes, Lemon Potatoes, Roasted Potatoes, Vegetarian Side