Greek Lemon Garlic Potatoes (Print-Friendly Version)
Roasted potato wedges with lemon, garlic, and oregano, golden and crisp with fresh parsley topping.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
3 medium potatoes (approximately 680 g; Yukon Gold or Russet recommended), peeled and cut into wedges
02 -
60 ml olive oil
03 -
120 ml vegetable broth
04 -
Juice of 1 lemon
05 -
1 teaspoon dried oregano
06 -
0.5 teaspoon salt
07 -
0.25 teaspoon freshly ground black pepper
08 -
2 cloves garlic, minced or pressed
09 -
1 lemon, thinly sliced into rounds
10 -
Chopped fresh parsley for garnish
# How to Prepare:
01 -
Set oven to 200°C. Prepare a 2.5–3 litre oval baking dish or a 23x33 cm roasting pan.
02 -
Wash, peel, and cut potatoes in half lengthwise, then slice each half into 3–4 even wedges.
03 -
Place potato wedges in a single layer in the prepared baking dish.
04 -
In a mixing bowl, whisk together olive oil, vegetable broth, lemon juice, dried oregano, salt, and black pepper until emulsified.
05 -
Pour marinade evenly over the potatoes and toss gently to coat. Distribute minced garlic over the wedges.
06 -
Arrange thin lemon slices on top of the potatoes.
07 -
Transfer to the oven and bake for 45–55 minutes, turning potatoes halfway through, until golden brown and tender.
08 -
Sprinkle with chopped parsley and serve immediately.
# Extra Tips:
01 -
Soaking potato wedges in cold water for 15 minutes after cutting removes excess starch and enhances crispiness.
02 -
Yukon Gold potatoes produce a creamy texture with crisp edges; Russet potatoes yield a fluffier interior.
03 -
For a savoury finish, garnish with crumbled feta cheese before serving.
04 -
To reheat leftovers, bake at 190°C for 10–15 minutes to restore crispness; avoid microwaving to maintain texture.