Lemon Potatoes (Print Version)
Tender on the inside, crispy on the outside. These Greek-style potatoes shine with lemon, garlic, and herbs. A superb side.
# What You'll Need:
→ Potatoes
01 - 1.5 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch wedges
→ Marinade
02 - 1/4 cup extra virgin olive oil
03 - 1/4 cup fresh lemon juice
04 - 1/3 cup low-sodium vegetable broth
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Garnish
09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges, for serving (optional)
# Step-by-Step Guide:
01 - Preheat the oven to 400°F (200°C).
02 - Place the prepared potato wedges in a large mixing bowl.
03 - In a separate bowl, whisk together the olive oil, lemon juice, vegetable broth, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.
04 - Pour the prepared marinade over the potato wedges and toss thoroughly to ensure even coating.
05 - Arrange the marinated potatoes in a single layer within a large baking dish or roasting pan. Pour any remaining marinade over the potatoes.
06 - Roast for 25 minutes, then carefully flip the potato wedges and spoon the pan juices over them.
07 - Continue roasting for an additional 25–30 minutes, or until the potatoes achieve a golden brown color and crispy edges.
08 - Remove the roasted potatoes from the oven, sprinkle with fresh chopped parsley, and serve immediately, optionally with extra lemon wedges.
# Expert Suggestions:
01 -
- They&s;re deceptively simple, but taste like you spent hours crafting them.
- The way they crisp up on the outside while staying impossibly fluffy within is pure potato perfection.
02 -
- Don&s;t overcrowd the pan; potatoes need space to get truly crispy, otherwise they&s;ll steam instead of roast.
- Using fresh lemon juice really does make all the difference, enhancing the entire dish with a vibrant zing that bottled juice simply can&s;t replicate.
03 -
- Don&s;t skip the flipping and basting step; it ensures even cooking and helps those delicious pan juices fully infuse every potato.
- For an extra layer of flavor, you can add a tiny pinch of lemon zest to the marinade along with the juice—just be careful not to include the bitter white pith.