Lemon Greek Potatoes
This Lemon Greek Potatoes recipe features Yukon Gold potatoes roasted in olive oil, lemon juice, garlic, oregano and vegetable broth until tender and lightly crispy. The potatoes absorb the savory sauce as they roast creating the most flavorful potato side dish you can imagine.
Servings: 6
Ingredients
- 2½ pounds Yukon Gold potatoes
- ⅓ cup olive oil
- ⅓ cup lemon juice
- ¼ cup vegetable stock
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees F.
- Wash the Yukon Gold potatoes and cut each one into 6 to 8 wedges, about 1 inch thick. Transfer the potatoes to a 9-inch by 13-inch baking dish, spreading them into an even layer.
- In a medium bowl, whisk together the olive oil, lemon juice, vegetable broth, minced garlic, dried oregano, kosher salt and black pepper until well combined.
- Pour the lemon mixture evenly over the potatoes and toss gently to ensure all the wedges are well coated.
- Cover the baking dish with foil and bake for 20 minutes. This step helps the potatoes steam and absorb flavor.
- Remove the foil, toss the potatoes and return to the oven. Bake for an additional 40 to 50 minutes, tossing once more halfway through, until the potatoes are fork-tender and starting to crisp around the edges.
- The potatoes are done when most of the liquid has been absorbed and the bottoms are golden.
- Serve.
Notes
- You don't need to peel the Yukon Gold potatoes. Just wash and cut the potatoes into wedges.
- If you want a slightly crispier potato, turn your oven to broil mode for the last few minutes of baking.