Greek Lemon Potatoes Recipe
Greek lemon potatoes made with Yukon gold potatoes, slow-roasted in fresh lemon juice, garlic, and vegetable broth until tender. 10 Minutes to prep!
Servings: 4 servings
Ingredients
- ½ - 1 cup low-sodium vegetable broth
- ¼ cup olive oil
- ¼ cup lemon juice
- 3 garlic cloves finely minced
- 1 tablespoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds Yukon Gold potatoes cut into thick wedges
- 2 tablespoons chopped parsley for serving
- Lemon wedges for serving
Instructions
- Heat the oven to 400°F.
- In a 9 × 13-inch baking dish, whisk together the vegetable broth, olive oil, lemon juice, garlic, oregano, salt and pepper until well blended.
- Add the potatoes and toss with the sauce to combine.
- Roast for 40 minutes, then use a spatula to turn the potatoes, basting them with the pan juices.
- Continue roasting 30–35 minutes more, turning once or twice, until the liquid is mostly absorbed and the potatoes are deeply golden with crisp edges. (If the pan dries out too early, splash in a little hot water to prevent burning.
- Transfer to a platter, spooning any remaining lemon-garlic oil over the top. Sprinkle with fresh parsley and serve hot with additional lemon wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Don’t cover the potatoes while they’re still warm; let them cool completely first, so they don’t steam and turn soggy.
To reheat, skip the microwave if you can. Spread the potatoes on a baking sheet in a single layer and reheat in the oven at 375°F for 10–15 minutes until they crisp back up. If they look a little dry, drizzle a spoonful of broth or olive oil over them before reheating.
Nutrition
Serving: 6ounces | Calories: 265kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 594mg | Potassium: 771mg | Fiber: 5g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 43mg | Calcium: 50mg | Iron: 2mg
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