Easy Greek-Style Lemon Potatoes
Transport your taste buds to the Mediterranean with these Easy Greek-Style Lemon Potatoes, a dish that’s bursting with bright, zesty flavors and tender, golden perfection. These potatoes are roasted to crispy-on-the-outside, fluffy-on-the-inside goodness, infused with a tangy lemon-garlic sauce and aromatic herbs.
Equipment
- - Large baking dish or sheet pan
- - Mixing bowl
- Whisk
- Measuring cups and spoons
- Zester or grater (for lemon zest)
- Knife and cutting board
Ingredients
- For the Potatoes
- 2 lbs Yukon Gold or Russet potatoes peeled and cut into wedges
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Lemon-Garlic Sauce
- ½ cup fresh lemon juice about 2-3 lemons
- 1 tablespoon lemon zest
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup chicken or vegetable broth
- For Garnish
- Fresh parsley chopped
Instructions
- Step 1: Prepare the Potatoes
- Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the potato wedges with olive oil, salt, and pepper until evenly coated. Arrange the potatoes in a single layer in a large baking dish or sheet pan.
- Step 2: Make the Lemon-Garlic Sauce
- In the same mixing bowl, whisk together lemon juice, lemon zest, minced garlic, oregano, thyme, and broth. Pour the sauce evenly over the potatoes, ensuring they are well-coated.
- Step 3: Roast the Potatoes
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, stir the potatoes, and continue baking for another 30-40 minutes, or until the potatoes are golden and crispy, and the sauce has reduced to a thick, glossy coating.
- Step 4: Garnish & Serve
- Remove the potatoes from the oven and let them rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy hot!