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Homemade Greek Potatoes photo

Greek Potatoes

These Greek Potatoes are a must-try! Crispy edges and tender insides seasoned with garlic and lemon bring Mediterranean magic to your table.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes:
  • 3 pounds Yukon Gold or Russet potatoes peeled and cut into wedges
  • ¾ cup olive oil
  • ¾ cup lemon juice freshly squeezed
  • 4 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup low sodium or no sodium added chicken broth
  • Fresh parsley chopped, for garnish
  • Lemon wedges for serving

Equipment

  • Large baking dish
  • Mixing bowl
  • Sharp Knife
  • Measuring cups and spoons
  • Spatula

Method
 

Cooking Instructions:
  1. Step 1: Preheat your oven to 400°F (200°C). This temperature will give your Greek Potatoes a wonderfully crispy exterior.
  2. Step 2: Peel the potatoes and cut them into wedges. Aim for uniform sizes to ensure even cooking.
  3. Step 3: In a mixing bowl, combine the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk until well combined.
  4. Step 4: Place the potato wedges into a large baking dish. Pour the marinade over the potatoes and toss them with a spatula until they are evenly coated.
  5. Step 5: Pour the chicken broth into the baking dish around the potatoes. This will help steam them and keep them moist while they roast.
  6. Step 6: Place the baking dish in the preheated oven and roast for about 45-55 minutes, or until the potatoes are fork-tender and golden brown, turning them halfway through to ensure even cooking.
  7. Step 7: Once roasted, remove from the oven and sprinkle with freshly chopped parsley. Serve hot with lemon wedges on the side for an extra burst of flavor.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For freezing, let them cool completely and transfer to a freezer-safe bag.
  • Reheat in the oven at 350°F (175°C) for 15-20 minutes for best results.