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Greek lemon potatoes have a way of turning simple ingredients into something unexpectedly special. With their crispy golden edges and that bright citrusy flavor, these potatoes always steal the show at my dinner table. This recipe will walk you through making authentic oven-roasted lemon potatoes that are just as comforting as the ones you find at a family taverna.
The first time I made these, my house smelled incredible and my kids hovered by the oven just waiting. Once you taste the sharp lemon with the rich olive oil and tender potatoes, you will understand why they get requested almost weekly.
Ingredients
- Yukon Gold or Russet potatoes: You want potatoes that will hold their shape but still bake up soft and creamy inside
- Olive oil: Look for extra virgin olive oil with grassy peppery notes for best depth
- Vegetable broth: Brings extra moisture and flavor to coat every wedge
- Fresh lemon juice: Squeeze the fruit yourself for the brightest citrus punch
- Dried oregano: Dried Mediterranean oregano is more robust and aromatic
- Salt: Go for fine sea salt so it sprinkles evenly
- Black pepper: Freshly cracked if you have it for a warm kick
- Garlic peeled and finely minced: This brings a subtle savory background
- Lemon slices from a second lemon: These caramelize in the heat and perfume the whole dish
- Parsley for garnish: Adds herbal freshness and color to the finished potatoes
Step-by-Step Instructions
- Prepare the Potatoes:
- Peel the potatoes and cut each in half lengthwise then slice into even wedges This shape allows more edges to turn crispy during roasting
- Mix the Marinade:
- In a mixing bowl whisk olive oil vegetable broth fresh lemon juice oregano salt and pepper together until fully combined This will soak into the potatoes as they bake
- Arrange and Toss:
- Lay the potato wedges out in a baking dish with enough space so they are mostly in a single layer Drizzle the marinade over and toss gently to coat each piece Evenly scatter the minced garlic on top
- Top and Bake:
- Layer thin lemon slices over the potatoes for bright flavor and visual contrast Bake at four hundred degrees for at least forty five minutes Flip halfway through to ensure all edges brown and crisp up Check with a fork the potatoes should be tender and golden
- Finish and Serve:
- Sprinkle chopped parsley over the hot potatoes just before you serve them This adds a burst of color and freshness
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Lemon itself might be my favorite part of this dish It is amazing how that one ingredient transforms potatoes from plain to memorable There have been so many nights after a busy day when just pulling a tray of these from the oven lifted everyones mood We once made them together for a big family get together and I loved seeing each cousin steal the crispiest wedge from the pan
Storage Tips
Store cooled leftover potatoes in an airtight container in the fridge for four days If you want those crisp edges back reheat on a baking sheet at three seventy five degrees until warmed through Avoid microwave reheating which can make potatoes soggy
Ingredient Substitutions
If you cannot find Yukon Gold or Russet potatoes use red potatoes but skip peeling them For even more flavor try adding a pinch of smoked paprika to the marinade or top with a sprinkle of crumbled feta after baking Vegetable broth can be swapped for chicken broth if you do not need the dish to be vegan
Serving Suggestions
These lemony potatoes are more than just a side Set them out with roast chicken grilled fish or even a big Greek salad For a mezze platter cut them slightly smaller and serve with a creamy dip like tzatziki Lemon potatoes also make the perfect addition to holiday meals because they balance out rich dishes with their bright flavor
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Cultural Context
Baked lemon potatoes are a Sunday lunch classic all across Greece The combination of lemon olive oil and fresh herbs reflects the heart of Mediterranean home cooking It is common to find this dish at celebrations and family tables especially during the holidays Lemon adds flavor but also helps tenderize the potatoes as they roast
Recipe FAQs
- → What kind of potatoes are best for this dish?
Yukon Gold potatoes offer a creamy texture with crispy edges, while Russet potatoes become fluffy inside. Both are excellent choices for golden roasted potatoes.
- → How can I make the potatoes extra crispy?
Soaking the potato wedges in cold water for about 15 minutes after cutting removes excess starch and promotes maximum crispiness once baked.
- → Can I add cheese to these potatoes?
Absolutely! Sprinkle crumbled feta cheese over the finished potatoes for a salty, creamy topping that pairs wonderfully with the bright lemon flavor.
- → What is the best way to reheat leftovers?
To keep the potatoes crisp, reheat them in the oven at 375℉ for 10-15 minutes rather than using the microwave.
- → How should I slice the potatoes?
Peel and halve the potatoes lengthwise, then slice each half into 3-4 evenly sized wedges to promote even roasting.
- → Is it necessary to use fresh garlic?
Freshly minced or pressed garlic adds robust flavor and blends well into the marinade, but garlic powder can be substituted if needed.