Greek-Style Lemon Potatoes
A delightful combination of simplicity and flavor, these roasted lemon potatoes are infused with olive oil, garlic, and lemon juice, offering a crisp exterior and creamy interior, perfect as a side dish or main attraction.
Ingredients
For the Potatoes
- 2 lbs Yukon Gold or red potatoes, cut into wedges
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced Adjust to preference; can roast whole for a milder flavor.
- 1 tbsp dried oregano Can be replaced with fresh herbs for added freshness.
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup broth (chicken or vegetable) Use vegetable broth for a vegan option.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add potato wedges to the bowl and toss to coat.
- Arrange the potatoes in a single layer on a baking dish.
- Pour broth over the potatoes.
Cooking
- Roast in the oven for 45-55 minutes or until potatoes are tender and golden, flipping halfway through.
- Serve hot, garnished with additional lemon if desired.
Notes
For added heat, consider adding some crushed red pepper flakes to the olive oil mixture. Sweet potatoes can also be used for a unique twist. To make ahead, you can cut potatoes a day in advance and soak them in water to prevent browning.