Perfect Greek Lemon Potatoes
A delightful side dish featuring Yukon Gold potatoes, zesty lemon juice, and aromatic oregano, perfect for any gathering.
Ingredients
Main Ingredients
- 4 pounds Yukon Gold or Baby Potatoes Choose firm potatoes for the best texture.
- 1/3 cup Extra Virgin Olive Oil Richness and helps crisp potatoes.
- 3-4 cloves minced Garlic Use fresh for best flavor.
- 2 large lemons (Juice of) About 1/4 cup of juice.
- 1 tablespoon Dried Oregano Classic Greek flavor.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Black Pepper Adjust to taste.
- 1 cup Vegetable or Chicken Broth Use low-sodium for less saltiness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and cut the potatoes into wedges.
Mixing
- In a large bowl, combine the potatoes with olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper.
Cooking
- Pour the broth over the mixture and stir well to coat.
- Spread the potatoes in a single layer on a baking sheet.
- Bake for 40-45 minutes, turning halfway through for even cooking.
- Check for doneness with a fork; they should be golden brown and tender.
Serving
- Remove from the oven, serve warm, and garnish with fresh herbs if desired.
Notes
For enhanced flavor, add fresh herbs like parsley or dill after baking. These potatoes can also be paired with yogurt dip or tzatziki.