Description
Golden, crispy-edged potatoes with tender centers, roasted in lemon juice, olive oil, and herbs for authentic Mediterranean flavor.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into large wedges
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh lemon juice (about 2–3 large lemons)
- 1 cup chicken or vegetable broth
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for serving)
- Lemon wedges for serving
Instructions
- 1. Preheat oven to 400°F (200°C). Choose a large roasting pan that holds potatoes in single layer.
- 2. Peel potatoes and cut into large wedges, about 2-3 inches long. Rinse under cold water and pat completely dry.
- 3. Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a large bowl.
- 4. Add dried potatoes and toss thoroughly until well coated.
- 5. Arrange potatoes in prepared pan in single layer, cut sides down when possible.
- 6. Add broth to pan, pouring around edges rather than over potatoes.
- 7. Roast for 45 minutes without disturbing.
- 8. Turn each potato wedge carefully using tongs.
- 9. Continue roasting 30-45 minutes until golden brown and fork-tender.
- 10. Rest 5 minutes before serving. Sprinkle with parsley and serve with lemon wedges.
Notes
Store leftovers refrigerated up to 4 days. Reheat in 350°F oven for best results.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g