Greek Lemon Potatoes Citrus Roast (Printer-Friendly)
Crisp, lemon-infused potatoes with fresh herbs, garlic, and olive oil. A flavorful Mediterranean side or main.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
1.1 kg Yukon Gold potatoes, scrubbed and cut into thick wedges
02 -
80 ml fresh lemon juice (about 2 large lemons)
03 -
60 ml extra virgin olive oil
04 -
4 garlic cloves, minced
05 -
240 ml low-sodium chicken or vegetable broth
06 -
1.5 tsp dried oregano
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Optional Garnish
09 -
Fresh parsley or dill, chopped
10 -
Lemon zest
11 -
Crumbled feta cheese
# Steps to Prepare:
01 -
Set the oven to 200°C for initial roasting.
02 -
In a large mixing bowl, combine lemon juice, extra virgin olive oil, minced garlic, dried oregano, salt, freshly ground black pepper, and broth. Whisk thoroughly.
03 -
Add potato wedges to the bowl and toss to evenly coat with the dressing.
04 -
Spread the coated potato wedges in a single layer in a large roasting pan or baking dish. Pour any remaining dressing over the potatoes.
05 -
Roast uncovered in the preheated oven for 40 minutes, turning potatoes once halfway through cooking to ensure even browning.
06 -
Raise oven temperature to 220°C and continue roasting for another 15–20 minutes until edges become crisp and golden brown.
07 -
Remove potatoes from the oven and garnish with chopped herbs, lemon zest, or crumbled feta cheese as desired.
# Extra Cooking Tips:
01 -
For a vegan alternative, use vegetable broth and omit feta cheese.
02 -
To enhance crispiness, ensure potatoes are arranged in a single layer without overcrowding.