Crispy Lemon Greek Potatoes
These Crispy Lemon Greek Potatoes are a flavorful side dish with a perfect balance of crispy and tender textures, infused with zesty lemon and earthy oregano, making them a go-to choice for any meal.
Ingredients
Main ingredients
- 2 pounds potatoes, peeled and cut into wedges Choose your favorite variety of potatoes.
- 1/4 cup olive oil Use extra virgin for more flavor.
- 1 each lemon, juiced Fresh juice preferred.
- 1 teaspoon dried oregano Can substitute with fresh oregano.
- to taste Salt and pepper Adjust according to preference.
- 1/2 cup vegetable broth (or water) To steam the potatoes slightly.
- to taste Fresh parsley for garnish (optional) Adds color and freshness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, lemon juice, dried oregano, salt, and pepper. Whisk until well blended.
- Add the potato wedges into the bowl and toss them until well coated with the lemon-oil mixture.
- Transfer the coated potatoes to a roasting pan, spreading them out evenly.
- Carefully pour the vegetable broth around the potatoes.
Cooking
- Roast in the oven for 45-50 minutes, turning them halfway through for even cooking.
- Look for a fragrant aroma and golden color as indicators of doneness.
Serving
- Garnish with fresh parsley before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.