Greek Lemon Potatoes
Roasted potato wedges cooked with lemon, garlic, oregano, olive oil, and broth until crisp-edged and tender.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Cut potatoes into thick wedges and place them in a baking dish.
- 2
Whisk lemon juice, olive oil, garlic, oregano, broth, salt, and pepper.
- 3
Pour the mixture over the potatoes and toss well.
- 4
Roast until the potatoes are tender and most liquid is absorbed.
- 5
Increase heat briefly to brown the edges, then finish with parsley.
Cook notes
Tips
Use a baking dish that holds the potatoes in one layer.
Turn wedges halfway through so they soak up lemony broth evenly.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate leftovers for up to 4 days.
- Reheat on a sheet pan so the edges crisp again.
Substitutions
- Use fresh oregano if you have it, adding some after roasting.
- Use vegetable broth or water with a little extra olive oil.
What to Serve With
- Serve with chicken souvlaki or grilled fish.
- Add Greek salad and yogurt sauce.
Common Mistakes
- Do not cut wedges too thin or they can fall apart.
- Do not drain the roasting liquid early; the potatoes need time to absorb it.
Recipe FAQ
Can I use russet potatoes?
Yes. Russets work, though Yukon gold potatoes turn creamier inside.
Can I make these vegetarian?
Yes. Use vegetable broth instead of chicken broth.
Kitchen tools
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Chef knife
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Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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