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Crispy Greek Lemon Potatoes

Crispy Greek Lemon Potatoes That Elevate Every Meal

Crispy Greek Lemon Potatoes bring vibrant Mediterranean flavors, perfect as a side dish for any meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Yukon Gold or Russet Potatoes Choose Russets for extra crispiness or Yukon Golds for buttery flavor.
  • 1/4 cup Extra Virgin Olive Oil Avocado oil is a suitable substitute.
  • 3-4 cloves Garlic Cloves Fresh garlic adds aromatic depth.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Feel free to omit for a lighter flavor.
  • 1 tablespoon Dried Oregano Fresh oregano can also be used.
For the Cooking Liquid
  • 1 cup Vegetable or Chicken Broth Opt for low-sodium broth for a healthier option.
  • 1/4 cup Fresh Lemon Juice Bottled juice works but won't provide the same fresh taste.

Equipment

  • Oven
  • mixing bowl
  • Sheet Pan
  • knife
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and thoroughly dry your Yukon Gold or Russet potatoes. Cut them into 2-inch wedges, leaving the skin on.
  3. In a mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Whisk together.
  4. Add the potato wedges to the bowl with the oil mixture and coat them gently.
  5. Spread the coated potato wedges in a single layer on a large sheet pan.
  6. Pour the broth around the edges of the pan, ensuring the potatoes remain above it.
  7. Bake for 50 minutes to 1 hour, checking for tenderness halfway through.
  8. Once crispy and golden, remove from oven and drizzle any remaining pan juices over the top.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 400mgPotassium: 800mgFiber: 4gSugar: 1gVitamin A: 2IUVitamin C: 30mgCalcium: 2mgIron: 8mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.

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