Description
Greek Lemon Potatoes are a staple of Mediterranean cuisine, celebrated for their crispy edges, rich olive oil infusion, and tangy lemon flavor. This rustic yet elegant side dish perfectly complements roasted meats, grilled fish, or vegetarian mains. The magic lies in a slow roast, where potatoes soak up a savory bath of lemon juice, garlic, oregano, and broth, creating a golden, flavorful crust and melt-in-your-mouth texture. With the rise in popularity of Mediterranean diets, this dish continues to gain traction among food enthusiasts worldwide.
Ingredients
3 lbs (1.3 kg) Yukon Gold or Russet potatoes, peeled and cut into thick wedges
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
4 cloves garlic, finely minced
1 tablespoon dried Greek oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup vegetable or chicken broth
1 tablespoon semolina or fine cornmeal (optional, for extra crispiness)
Fresh parsley (for garnish, optional)
Lemon wedges (for serving)
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C). Choose a large roasting pan or baking dish where the potatoes can sit in a single layer, ensuring even roasting.
- Mix the Marinade: In a mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper, and broth. This creates a zesty and aromatic marinade that defines the dish’s bold Mediterranean character.
- Coat the Potatoes: Place the potato wedges in the roasting pan. Pour the marinade over them, turning the potatoes to coat evenly. If using, sprinkle the semolina over the potatoes. This helps develop a crisp, golden surface.
- Roast Slowly: Bake uncovered for 45 minutes, turning the potatoes halfway through. After 45 minutes, stir gently to prevent sticking and continue roasting for another 30-40 minutes, until the potatoes are deeply golden and slightly crisp around the edges.
- Caramelize the Edges: For the final 10-15 minutes, raise the oven temperature to 425°F (220°C) or switch to broil. This intensifies the color and enhances the crisp texture. Keep an eye on the dish during this stage to prevent burning.
- Rest and Garnish: Remove from the oven and let the potatoes sit for 5-10 minutes before serving. Garnish with chopped fresh parsley and a few extra lemon wedges for added zest.
Notes
- For extra depth, use a combination of lemon zest and juice.
- Vegan option: Replace chicken broth with vegetable broth.
- Potato type: Yukon golds yield a creamy texture, while russets provide crisp edges.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion (approx. 1 cup cooked potatoes)
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg