Greek Lemon Potatoes

Crispy on the outside and creamy on the inside, these Greek Lemon Potatoes are made with potatoes, oil, lemon juice, garlic, and spices. They are simply irresistible!

Course Side Dish

Cuisine Mediterranean

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Calories 114kcal

Author Deborah Harroun

Ingredients

2 lbs Yukon gold potatoes
6 tablespoons freshly squeezed lemon juice
1/3 cup Greek olive oil
4 cloves garlic thinly sliced or grated
2 teaspoons dried oregano
1 teaspoon sea salt
Freshly ground black pepper
1/2 cup chicken broth

Instructions

Preheat the oven to 425ºF.
Scrub the potatoes clean, then cut in half lengthwise. Then cut each half into 4 wedges. If you’d like them smaller, cut each wedge in half, or you can keep them in wedges.
2 lbs Yukon gold potatoes
In a large bowl, combine the lemon juice, olive oil, garlic, oregano, salt, and pepper. Add the potatoes and stir to coat.
6 tablespoons freshly squeezed lemon juice, 1/3 cup Greek olive oil, 4 cloves garlic, 2 teaspoons dried oregano, 1 teaspoon sea salt, Freshly ground black pepper
Pour the potatoes out onto a large rimmed baking sheet, keeping the potatoes in a single layer.
Gently pour the broth around the edges of the pan, then tilt the pan so that you have an even layer of the broth on the bottom.
1/2 cup chicken broth
Place the pan in the oven and bake for 20 minutes, then turn the temperature down to 350ºF and cook until the potatoes are tender and browned, about 40-50 more minutes.

Notes

You don’t want to use minced garlic, as it will burn. You will want to either thinly slice it, or grate it so it dissolves into the oil.

I like to turn the potatoes over a few times towards the end of the bake time to ensure they are evenly browned.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition