Greek Lemon Potatoes

5 from 24 votes

This authentic Greek lemon potatoes recipe will take your roasted potato side dish to the next level. Simple, everyday ingredients transform the potatoes into a comforting, fresh, bright classic Greek side dish that can be served with various main dishes.

Prep Time20

Cook Time55

Total Time1 15

Course: Main, Side Dish

Cuisine: Greek Recipes

Keyword: Easy Recipe, Egg-Free, Gluten-Free, Lenten Recipe, Nut-Free

Diet: Dairy-Free, Flexitarian, Gluten-Free, Lenten, Mediterranean, Vegan, Vegetarian, Whole30

Servings:

Calories: 219kcal

Author: Sonia Skounaki-Garbidakis

Equipment

Ingredients

2 ½ lbs Russet or other starchy potatoes peeled and cut into thin wedges
¾ cup vegetable broth or water
¼ cup extravirgin olive oil
½ cup freshly squeezed lemon juice
2 tsp fresh lemon zest preferably organic
½ tbsp dried oregano
1 tsp garlic powder
Sea Salt and Freshly Ground Black Pepper to taste
Fresh oregano optional, for garnish

Instructions

Place the top oven rack in the center position of the oven, and preheat the oven to 400°F.
Peel the potatoes and cut them into wedges. Then, arrange them in a single layer in a large cast iron skillet or baking pan. Set aside.
Whisk together the vegetable broth, good olive oil, lemon juice, lemon zest, oregano garlic powder, salt, and black pepper in a bowl. Pour over the potatoes. Toss so that all the potato wedges are covered with the liquid.
Place the skillet (or baking pan) in the preheated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
After the cooking time is complete, remove the skillet or baking pan from the oven. Carefully drain and reserve any excess liquid.
Return to oven for another 5-10 minutes, or roast potatoes until they're golden brown on the edges.
Remove from the oven and let it cool slightly before serving. Then, drizzle all the reserved cooking liquid on top and serve.

Notes

For best results, drain and reserve excess cooking liquid after 45 minutes. Then, place the skillet back in the hot oven for another 5 minutes or until the potatoes are nicely browned and crispy on the edges. Then, return the cooking liquid to the pan and serve the potatoes.
You can substitute 1-2 finely minced or grated garlic cloves for the garlic powder.
You can substitute chicken broth for vegetable broth if you prefer to add some meat flavor to the dish.
You can cut the potatoes and leave them submerged in water in the fridge for up to a day. This prevents the potatoes from browning with exposure to the air. Then, resume the recipe steps whenever you're ready to cook them.
Transfer leftover cooked potatoes to an airtight glass container and store them in the refrigerator for 3-4 days.

Nutrition