Description
This Easy Greek Lemon Potatoes recipe offers a creamy, zesty delight with tender potato wedges infused with lemon, garlic, and oregano, baked to golden perfection. Perfect as a flavorful side dish, these potatoes are simple to prepare and bring a Mediterranean touch to any meal.
Ingredients
Scale
Potatoes
- 2 pounds potatoes, peeled and cut into wedges
Marinade
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt, to taste
- 1/2 teaspoon freshly ground black pepper
Other
- 1 cup low-sodium vegetable broth
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the potatoes.
- Prepare Marinade: In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and freshly ground black pepper to create a flavorful marinade.
- Coat Potatoes: Add the potato wedges to the bowl and toss thoroughly until all pieces are evenly coated with the lemon garlic marinade.
- Arrange for Baking: Transfer the coated potatoes to a baking dish, then pour the low-sodium vegetable broth over them to keep them moist while baking.
- First Bake: Cover the baking dish with aluminum foil and bake for 30 minutes to start cooking and infuse flavors.
- Final Bake: Remove the foil and continue baking for another 20 to 25 minutes, stirring the potatoes halfway through, until golden brown and tender.
- Serve: Serve the hot lemon potatoes immediately, optionally garnished with fresh herbs like parsley or dill for extra flavor.
Notes
- To enhance flavor, consider adding fresh rosemary or thyme along with oregano.
- Stirring halfway through baking helps the potatoes cook evenly and develop a nice crust.
- These potatoes pair well with grilled meats, fish, or as a vegetarian main side.
- Using low-sodium broth helps control salt levels for a healthier dish.
