Greek-Style Lemon Potatoes
Lemon Potatoes
Golden potato wedges roasted with olive oil, oregano, garlic, broth, and fresh lemon until crisp at the edges and tender inside.
These Greek-style lemon potatoes start like a hot, simple roast and finish with a short lemony braise. The first stretch in the oven gives the cut sides time to brown, while the final splash of broth and lemon juice seasons the potatoes all the way through.
Yukon gold potatoes are especially good here because they stay creamy in the center without needing a parboil. Cut them into thick wedges so each piece has enough surface area to crisp, but enough body to soak up the garlicky pan juices.
A metal rimmed sheet pan or sturdy metal baking dish gives the most reliable browning. Glass is not ideal for this recipe because cold liquid hitting a very hot dish can cause thermal shock; if glass is all you have, warm the broth before adding it.
Serve the potatoes after a short rest, when the reduced lemon broth has settled into the wedges. They are bright enough for roast chicken or fish, hearty enough beside beans or a salad, and good at room temperature on a mezze-style table.
Nutrition (per serving)
Directions
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1
Heat the oven to 475°F and place a rack in the center position.
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2
Add the potato wedges to a 9-by-13-inch metal baking dish or rimmed sheet pan.
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3
Drizzle the potatoes with olive oil, then add the oregano, salt, lemon zest, and black pepper.
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4
Toss until every wedge is coated, then spread the potatoes cut side down in a single layer.
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5
Roast for 15 to 20 minutes, until the undersides are deeply browned and release with a thin spatula.
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6
Turn the wedges over, scatter the smashed garlic cloves around them, and roast for 10 to 15 minutes more until the second side is browned in spots.
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7
Pour the broth and lemon juice evenly over the hot potatoes, avoiding your face and hands as the pan steams.
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8
Return the pan to the oven and roast for about 15 minutes, until the potatoes and garlic are tender and the liquid has reduced to a thin glossy puddle.
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9
Let the potatoes rest in the pan for 5 minutes so the remaining juices absorb into the wedges.
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10
Transfer to a serving dish, sprinkle with parsley or dill, and serve with lemon wedges.
Ingredients
- Yukon Gold Potatoes, peeled and cut lengthwise into thick wedges:2 lb
- Olive Oil:4 tbsp
- Fresh Oregano Leaves, minced:2 tsp
- Kosher Salt:1 tsp
- Lemons, zested and juiced:2
- Black Pepper, freshly ground:1/2 tsp
- Garlic Cloves, peeled and smashed:4
- Chicken or Vegetable Broth:3/4 cup
- Fresh Parsley or Dill, chopped:2 tbsp
- Lemon Wedges, for serving:as needed
Tips & Notes
- Dried oregano works well; use 1 teaspoon in place of the fresh oregano.
- If using russet potatoes, peel them for the best texture. Thin-skinned yellow potatoes can be left unpeeled if you prefer.
- Warm the broth before adding it if you are using a glass baking dish, though metal is strongly recommended.
- For extra richness, replace 1 tablespoon of the olive oil with 1 tablespoon diced unsalted butter.
