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Greek Lemon Potatoes

Authentic Greek Lemon Potatoes

iamwinfred
These Authentic Greek Lemon Potatoes are slow-roasted in a fragrant bath of fresh lemon juice, extra virgin olive oil, chicken broth, garlic, and dried oregano until they're golden and slightly caramelized on the outside and meltingly tender and creamy on the inside. Unlike ordinary roasted potatoes, every wedge absorbs the lemony, garlicky cooking liquid from the inside out, delivering bold Mediterranean flavor in every single bite. Simple to prepare with pantry-friendly ingredients, this classic Greek side dish is naturally gluten-free, endlessly versatile, and impressive enough for a holiday table yet easy enough for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine Greek
Servings 6 servings
Calories 290 kcal

Equipment

  • Large baking dish 9x13 inch or similar size
  • Citrus juicer or lemon squeezer
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Mixing bowl or large measuring cup For mixing the lemon-herb sauce
  • Aluminum foil (optional) For tenting if tops brown too quickly
  • Tongs or spatula For turning the potatoes during roasting

Ingredients
  

  • 3 lbs Yukon Gold or russet potatoes about 1.4 kg, peeled and cut into thick wedges (1 to 1.5 inches wide)
  • ½ cup extra virgin olive oil 120ml; use a good-quality Greek olive oil for best flavor
  • ½ cup fresh lemon juice 120ml; from about 3–4 lemons; do not use bottled
  • ¾ cup chicken broth 180ml; substitute vegetable broth for a vegan version
  • 5 garlic cloves minced
  • 1½ tsp dried oregano preferably Greek oregano for the most authentic flavor
  • 1 tsp salt
  • ½ tsp black pepper

For Garnish

  • fresh parsley a generous handful, chopped
  • lemon slices (optional) for garnish and presentation

Instructions
 

  • Preheat your oven to 400°F (200°C) and allow it to fully reach temperature. Lightly drizzle a thin layer of olive oil in the bottom of a large 9x13 inch baking dish to prevent sticking.
  • Peel all 3 lbs of potatoes, then cut each into thick wedges about 1 to 1.5 inches wide — uniform size ensures even cooking. Arrange the wedges in a single layer in the prepared baking dish, skin side down if possible.
  • In a bowl or large measuring cup, whisk together the olive oil, fresh lemon juice, chicken broth, minced garlic, dried oregano, salt, and black pepper until well combined. Taste and adjust seasoning as needed.
  • Pour the lemon-herb sauce evenly over the potato wedges, making sure the liquid gets into all the gaps. Use tongs to toss and coat the potatoes on all sides — the liquid should come about one-third to halfway up the sides of the potatoes.
  • Roast uncovered in the preheated oven for 40 minutes, flipping the potatoes halfway through at the 20-minute mark so both sides get exposure to the cooking liquid. The dish will look very liquidy at first — this is normal.
  • Continue roasting for another 30–35 minutes, flipping once more, until most of the liquid has been absorbed and the potatoes are golden brown and caramelized on the edges. If the tops brown too quickly, tent loosely with foil and remove for the final 10 minutes.
  • The potatoes are done when a fork slides through the center with no resistance and the baking dish has little to no remaining liquid. If needed, broil for 3–5 minutes to evaporate any excess liquid and add extra color.
  • Remove from the oven and rest for 5 minutes. Scatter freshly chopped parsley over the top, add optional lemon slices, and serve hot directly from the baking dish.

Notes

  • Use Yukon Gold potatoes for the creamiest, most buttery texture. Russet potatoes are a great substitute and absorb the lemon broth beautifully.
  • Always use freshly squeezed lemon juice. Bottled lemon juice lacks the bright, vibrant flavor essential to this dish.
  • Cut the potato wedges thick (1 to 1.5 inches). Thin wedges will fall apart during the long roasting time.
  • Do not rush the roasting by increasing the oven temperature. Low and slow is what gives these potatoes their signature creamy interior and golden exterior.
  • Make it vegan by swapping chicken broth for vegetable broth. The flavor will be slightly milder but still delicious.
  • For extra flavor, crumble Greek feta cheese over the top during the last 10 minutes of roasting.
  • Add a handful of Kalamata olives to the baking dish during the last 20 minutes for a classic Greek touch.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven with a splash of broth for best results.
  • These potatoes can be assembled a day ahead and refrigerated unbaked. Bring to room temperature for 20–30 minutes before placing in the oven.
  • Use a large enough baking dish so the potatoes sit in a single layer — crowding causes steaming instead of roasting and prevents browning.

Nutrition

Serving: 1ServingCalories: 290kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gSodium: 420mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 4IUVitamin C: 35mgCalcium: 4mgIron: 10mg
Keyword Greek lemon potatoes, Greek side dish, lemon roasted potatoes, Mediterranean potatoes, oven roasted potatoes
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