Roasted Greek Potatoes – Easy Mediterranean Side
Greek Lemon Potatoes are oven-roasted wedges simmered in lemon juice, olive oil, garlic, and oregano for a crispy, golden side dish full of Mediterranean flavor.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 4–6 servings 1x
Ingredients
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2½ lbs Yukon Gold potatoes, peeled and cut into wedges
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½ cup olive oil
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⅓ cup fresh lemon juice
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1 cup chicken or vegetable broth
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4 cloves garlic, minced
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1 tsp dried oregano
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1 tsp salt
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½ tsp black pepper
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Optional: ¼ tsp paprika, lemon zest, or fresh parsley for garnish
Instructions
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Preheat oven to 400°F (200°C).
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Place potato wedges in a large baking dish.
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In a bowl, whisk together olive oil, lemon juice, broth, garlic, oregano, salt, and pepper.
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Pour marinade over potatoes. Toss to coat evenly.
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Cover tightly with foil. Roast for 40 minutes.
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Uncover, flip potatoes, and roast uncovered for another 30–40 minutes until golden.
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Optional: Broil for 2–3 minutes for extra crisp.
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Garnish with parsley or extra oregano and serve hot.
Notes
Use a metal roasting pan for crispier results. Can be made vegan with vegetable broth. Store leftovers refrigerated for up to 3 days.