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Authentic Greek Lemon Potatoes with Oregano (Patates Lemonates)

Close-up of crispy, golden Greek Lemon Potatoes with Oregano wedges served in a white bowl.
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This recipe shows you how to make tender, fluffy Greek potatoes with a bright lemon and oregano flavor, cooked until the edges are slightly crispy.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into 1.5-inch wedges
  • 1/2 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1 cup hot chicken or vegetable broth
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper. Whisk this mixture well.
  3. Add the cut potatoes to the bowl and toss them thoroughly until every piece is coated with the lemon-oil mixture.
  4. Arrange the potatoes in a single layer in a large, shallow baking dish. Do not overlap them.
  5. Pour the hot broth evenly over the potatoes. The liquid should come about halfway up the sides of the potato wedges.
  6. Bake for 45 minutes.
  7. After 45 minutes, carefully turn the potatoes over using tongs.
  8. Return the dish to the oven and bake for another 20 to 30 minutes, or until the potatoes are fork-tender and the top edges are golden brown and slightly crisp. Baste them with the pan juices halfway through this second baking period.
  9. Remove from the oven and let them rest for 5 minutes before serving.

Notes

  • Use hot broth; adding cold liquid slows down the cooking process.
  • For extra crispiness, you can briefly place the baking dish in the oven while it preheats.
  • If the liquid evaporates before the potatoes are done, add a small amount of hot water or broth to prevent burning.

Nutrition

Find it online: https://recipesfleet.com/greek-lemon-potatoes-with-oregano-recipe/