Description
Crispy on the outside and creamy inside, these Easy Greek Lemon Potatoes with Crispy Edges are roasted in olive oil, garlic, oregano, and fresh lemon juice for a bright Mediterranean side dish that goes with almost anything.
Ingredients
2 lbs Yukon gold potatoes, cut into wedges
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 cup vegetable broth or water
3 garlic cloves, minced
1 tbsp dried oregano
1 tsp salt
1/2 tsp black pepper
Instructions
1. Preheat oven to 400°F (205°C) and lightly grease a large roasting pan or baking dish.
2. Wash and cut potatoes into evenly sized wedges; add to the baking dish.
3. Whisk olive oil, lemon juice, vegetable broth (or water), garlic, oregano, salt, and black pepper.
4. Pour the lemon mixture over potatoes, toss to coat, and spread into a single layer.
5. Roast uncovered for 35–40 minutes, until potatoes are tender and liquid has reduced.
6. Flip potatoes and roast 15–20 minutes more until golden and crispy on the edges.
7. Optional: finish with an extra squeeze of lemon and serve warm.
Notes
Extra crisp tip: don’t overcrowd the pan, and flip twice if needed.
For lower sodium: use water or reduced-sodium broth.
Storage: refrigerate in an airtight container up to 4 days; reheat in oven or air fryer to re-crisp.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 230
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg