Description
A comforting recipe for slow roasted Greek lemon potatoes, tender and golden, just like Sunday at home.
Ingredients
Scale
- 4 medium to large waxy or all-purpose potatoes, washed and cut into wedges
- 1/4 cup extra virgin olive oil
- 2–3 fresh lemons, juiced and zested
- 4 cloves garlic, minced or pressed
- 1 tablespoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup chicken or vegetable broth
- Optional: pinch of smoked paprika, sprigs of rosemary, or small knob of butter
- Fresh parsley, chopped, for finishing
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the potatoes into even wedges and pat them dry.
- In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, pepper, and broth until glossy.
- Toss the potato wedges in the marinade until evenly coated.
- Spread the wedges in a single layer on a lined roasting pan, ensuring they have space between them.
- Roast undisturbed for 30-40 minutes, turning halfway through.
- Check for doneness by piercing a wedge with a fork; it should be tender but not mushy.
- Let the potatoes rest for a few minutes, then serve topped with fresh parsley and a squeeze of lemon.
Notes
For a vegan version, omit the butter and use vegetable broth. Leftovers can be reheated in a warm oven or skillet.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Greek potatoes, roasted potatoes, vegetarian sides, comfort food, family recipes