Description
Make authentic Greek Lemon Potatoes that are crispy outside, tender inside, and deeply flavored with lemon, garlic, and oregano.
Ingredients
Scale
- 3 lbs Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch wedges
- 1 cup fresh lemon juice
- 1 cup hot water
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil for finishing
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the lemon juice, hot water, 1/2 cup olive oil, minced garlic, oregano, salt, and pepper. Whisk this liquid mixture well.
- Add the potato wedges to the bowl and toss gently until every piece is coated with the lemon-herb mixture.
- Arrange the potatoes in a single layer in a large, sturdy baking dish. Pour any remaining liquid from the bowl over the potatoes.
- Bake for 45 minutes.
- Remove the dish from the oven. Carefully turn each potato wedge over using tongs.
- Return the dish to the oven and bake for another 30 to 45 minutes, or until the potatoes are deeply golden brown, crispy on the edges, and fork-tender. The liquid should have mostly evaporated or thickened into a sauce around the potatoes.
- Drizzle the potatoes with the extra virgin olive oil before serving immediately.
Notes
- For extra crispiness, use a metal baking dish rather than glass.
- Do not overcrowd the pan; use two dishes if necessary to ensure the potatoes roast instead of steam.
- If the liquid evaporates too quickly before the potatoes are tender, add 1/4 cup of hot water or broth halfway through cooking.
- Prep Time: 15 min
- Cook Time: 90 min
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 2.5
- Unsaturated Fat: 15.5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 5
- Cholesterol: 0