Greek Lemon Potatoes
Crispy-edged, tender roasted Yukon gold potatoes infused with lemon juice, olive oil, broth, garlic, oregano, and parsley for a bright Mediterranean side dish.
10 mins
Prep Time
50 mins
Cook Time
1 hr
Total Time
6
Servings
Ingredients
- • 1 1/2 lb Yukon gold potatoes, cut into wedges
- • 6 Tbsp lemon juice
- • 1/4 cup extra virgin olive oil
- • 1/4 cup reduced-sodium chicken broth or vegetable broth
- • 1/4 cup fresh parsley, chopped, plus more for serving
- • 3/4 tsp garlic powder
- • 1 tsp dried oregano
- • 1/2 tsp sea salt, plus more to taste
- • 1/4 tsp black pepper, plus more to taste
Instructions
- Preheat oven to 400 F. Cut potatoes into wedges and pat the cut sides dry.
- Toss potatoes with lemon juice, olive oil, broth, parsley, garlic powder, oregano, salt, and pepper until evenly coated.
- Transfer potatoes and any remaining liquid to a large baking dish. Roast for 25 minutes.
- Toss the potatoes carefully, raise oven temperature to 425 F, and roast for 20-25 minutes more, until tender and crisp around the edges.
- Season to taste with more salt and pepper, then finish with extra parsley.