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Greek Lemon Potatoes

Delicious roasted Greek Lemon Potatoes infused with zesty lemon and fragrant herbs, perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yukon Gold or red-skinned potatoes For a creamy texture, you can even swap with sweet potatoes.
  • 2 tablespoons fresh lemon juice Always use fresh for the best taste.
  • 1 tablespoon lemon zest Brightens the overall flavor.
  • 4 cloves fresh garlic Fresh cloves deliver the best flavor.
  • 1/4 cup olive oil Extra virgin is ideal for roasting.
  • 2 teaspoons dried oregano Essential for that authentic Greek taste.
  • to taste salt Basic yet essential for enhancing all flavors.
  • to taste black pepper Basic yet essential for enhancing all flavors.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and cut the potatoes into wedges, ensuring they are roughly the same size for even cooking.
  3. In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Whisk until well mixed.
  4. Toss the potato wedges in the mixing bowl until they are evenly coated with the lemon and garlic mixture.
Cooking
  1. Spread the potatoes out on a baking sheet in a single layer and roast in the oven for about 45-50 minutes, or until golden and crispy. Toss halfway through to ensure even browning.
  2. Once they are done, serve hot and drizzle with extra lemon juice if desired.

Notes

Make sure to keep the potatoes in a single layer on the baking sheet to avoid steaming. Feel free to use fresh herbs for extra flavor before serving. For crispier potatoes, broil for the last 2-3 minutes, watching closely. Store leftovers in an airtight container for up to 3 days.