Lemon Potatoes (Print Version)
Tender, crispy Greek potatoes, bright with lemon, garlic, and herbs. An ideal side for roasted meats or grilled vegetables.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
→ Marinade
02 - 1/4 cup extra virgin olive oil
03 - 1/4 cup fresh lemon juice (from about 2 lemons)
04 - 1/3 cup low-sodium vegetable broth
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Garnish
09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges (optional)
# How to Cook:
01 - Preheat your oven to 400°F.
02 - Place the potato wedges in a large mixing bowl.
03 - In a separate bowl, whisk together the olive oil, lemon juice, vegetable broth, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.
04 - Pour the prepared marinade over the potato wedges and toss thoroughly to ensure even coating.
05 - Spread the marinated potatoes in a single layer within a large baking dish or roasting pan, ensuring even distribution. Drizzle any remaining marinade over the potatoes.
06 - Roast for 25 minutes. Carefully flip the potatoes and baste them with the pan juices.
07 - Continue roasting for an additional 25 to 30 minutes, or until the potatoes are golden brown and possess crispy edges.
08 - Remove from the oven, sprinkle generously with fresh chopped parsley, and serve immediately, optionally accompanied by extra lemon wedges.
# Expert Advice:
01 -
- You'll love how incredibly versatile these potatoes are—they genuinely go with everything.
- The way they get perfectly crispy on the outside while staying wonderfully tender inside is simply addictive.
02 -
- Crowding the pan is the biggest mistake you can make; give those potatoes space to breathe and crisp up.
- Using fresh lemon juice really does make all the difference, enhancing the entire dish's brightness.
03 -
- For the crispiest results, ensure your potatoes are completely dry before adding the marinade.
- If you're using larger potatoes, cut them into slightly smaller wedges to maximize surface area for browning.