Description
This recipe shows you how to make traditional Greek lemon potatoes, which are baked until they have a crispy outside and a fluffy inside, saturated with lemon and garlic flavor.
Ingredients
Scale
- 3 lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
- 1 cup fresh lemon juice
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup water or low-sodium chicken broth
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and pepper. This is your marinade.
- Add the cut potatoes to the bowl and toss them well to coat every piece thoroughly with the lemon mixture.
- Arrange the potatoes in a single layer in a large baking dish. Do not overlap them too much for best crisping.
- Pour the remaining marinade and the water or broth over the potatoes. The liquid should come about halfway up the sides of the potatoes.
- Bake for 30 minutes.
- Remove the dish from the oven and carefully turn the potatoes over using tongs.
- Return to the oven and bake for another 30 to 40 minutes, or until the potatoes are golden brown, crispy on the edges, and tender when pierced with a fork.
- Baste the potatoes with the pan liquids every 15 minutes during the second half of cooking for maximum flavor absorption.
- Serve hot.
Notes
- For extra crispy potatoes, place the baking dish in the oven while it preheats.
- Use fresh lemon juice; bottled juice changes the flavor profile.
- If the liquid evaporates before the potatoes are done, add a small splash of water or broth.
- Prep Time: 15 min
- Cook Time: 65 min
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 2.5
- Unsaturated Fat: 15.5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
- Cholesterol: 0