Description
These Greek Lemon Potatoes are roasted to golden perfection in olive oil, garlic, and lemon for a tangy, crispy, and tender Mediterranean side dish.
Ingredients
Scale
- 3 pounds Yukon gold or russet potatoes, peeled and cut into wedges
- ¼ cup olive oil
- ¼ cup fresh lemon juice (about 2 lemons)
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon semolina or fine cornmeal (optional)
- 2 tablespoons chopped parsley
- Lemon zest for garnish
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking pan.
2. Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Toss potatoes in mixture and spread evenly in pan.
4. Pour broth around potatoes and roast uncovered for 40 minutes, stirring once halfway.
5. Increase oven to 450°F; roast 15–20 minutes more until golden and crisp.
6. Sprinkle with parsley and lemon zest before serving.
Notes
Use Yukon gold potatoes for the best texture.
Semolina adds extra crunch but is optional.
For vegan, use vegetable broth.
Reheat in oven or air fryer for crispness.
Add feta or rosemary for variation.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg