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–+ servings
Golden roasted lemon chicken with fresh herbs and lemon wedges in a baking dish.

Greek Lemon Potatoes

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
5 from 2 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Greek
Servings 6
Calories 323 kcal

Ingredients
  

  • 2.5 pounds Yukon Gold potatoes peeled and cut into thick wedges
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup extra virgin olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 5 garlic cloves finely grated
  • 1 tablespoon dried oregano
  • 2 teaspoons kosher salt
  • Lemon wedges and fresh oregano leaves for garnish

Instructions
 

  • Preheat your oven to 400°F.
  • Peel the potatoes and cut them into hearty wedges, about 1 inch thick.
    Freshly peeled potatoes on a wooden cutting board for homemade potato dishes.
  • In a roasting pan, combine the potato wedges with the chicken broth, olive oil, lemon juice, grated garlic, dried oregano, and kosher salt and toss.
    Baked potatoes with herbs and gravy in a baking dish on a white wooden surface.
  • Roast for 20 minutes. Then, give the potatoes a gentle turn to ensure even cooking and roast for an additional 25 to 30 minutes. Most of the liquid should be absorbed and the edges of the potatoes golden brown.
  • For more crispiness, transfer the potatoes to a separate baking tray. Skim off as much oil as possible from the original pan and drizzle it over the potatoes.
    Buttered potatoes with garlic and herbs in a skillet.
  • Continue roasting for another 35 to 40 minutes, turning once or twice, until they reach your desired level of golden crispiness.
  • Arrange the potatoes on a serving platter, spoon over garlic pan juices, and garnish with fresh lemon wedges and oregano leaves.

Nutrition

Calories: 323kcalCarbohydrates: 36gProtein: 5gFat: 19gSaturated Fat: 3gSodium: 805mgFiber: 5g
Keyword Greek Lemon Potatoes
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