Greek Lemon Roasted Potatoes
Golden, crisp-edged potato wedges roasted in lemon juice, olive oil, garlic and oregano until tender and tangy. A classic Greek side that needs just a handful of pantry ingredients.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 1 hr 15
- Serves
- 6
Yukon Golds hold their shape and turn creamy inside; avoid thin-skinned waxy potatoes that stay firm. Use a roasting pan large enough to keep the wedges in one layer, or they will steam instead of browning. Leftovers reheat well in a hot oven.
Method
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Heat the oven to 425°F (220°C). Toss the potato wedges in a large roasting pan with the olive oil, lemon juice, lemon zest, garlic, oregano, salt and pepper.
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Spread the potatoes in a single layer, cut side down, and pour the water around them, not over the tops.
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Roast for , then flip the wedges and roast more, until the liquid has cooked down and the potatoes are golden and tender when pierced with a knife.
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Broil for if you want extra-crisp edges. Sprinkle with parsley and serve hot with a squeeze of lemon.
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