Easy Greek-Style Lemon Potatoes
Easy Greek-Style Lemon Potatoes
Ingredients
- 2 1/2 pounds Yukon Gold potatoes, cut into 1-inch thick wedges
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth, or vegetable broth
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup, if desired.
⏱️ 10 min•🌡️ 400
- 2
Wash the Yukon Gold potatoes thoroughly. Cut the potatoes into 1-inch thick wedges. There is no need to peel them. Place the cut potato wedges into a large mixing bowl.
⏱️ 5 min
- 3
To the bowl with potatoes, add the olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper.
⏱️ 2 min
- 4
Toss all the ingredients together thoroughly until the potato wedges are evenly coated with the seasoning mixture.
⏱️ 3 min
- 5
Transfer the seasoned potatoes to the prepared large baking sheet, ensuring they are spread in a single layer without overcrowding. This allows for even roasting and crisping.
⏱️ 2 min
- 6
Carefully pour the chicken broth (or vegetable broth) into the baking sheet with the potatoes. The broth will help steam the potatoes and create a flavorful sauce.
⏱️ 1 min
- 7
Place the baking sheet in the preheated oven and roast for 45-55 minutes, or until the potatoes are tender when pierced with a fork and golden brown with crispy edges. You can stir them once or twice during cooking for more even browning.
⏱️ 50 min•🌡️ 400
- 8
Once roasted, remove the potatoes from the oven. Garnish generously with fresh chopped parsley before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Greek-Style Lemon Potatoes
- 2 1/2 pounds Yukon Gold potatoes, cut into 1-inch thick wedges
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth, or vegetable broth
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup, if desired.
⏱️ 10 min•🌡️ 400 - 2
Wash the Yukon Gold potatoes thoroughly. Cut the potatoes into 1-inch thick wedges. There is no need to peel them. Place the cut potato wedges into a large mixing bowl.
⏱️ 5 min - 3
To the bowl with potatoes, add the olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper.
⏱️ 2 min - 4
Toss all the ingredients together thoroughly until the potato wedges are evenly coated with the seasoning mixture.
⏱️ 3 min - 5
Transfer the seasoned potatoes to the prepared large baking sheet, ensuring they are spread in a single layer without overcrowding. This allows for even roasting and crisping.
⏱️ 2 min - 6
Carefully pour the chicken broth (or vegetable broth) into the baking sheet with the potatoes. The broth will help steam the potatoes and create a flavorful sauce.
⏱️ 1 min - 7
Place the baking sheet in the preheated oven and roast for 45-55 minutes, or until the potatoes are tender when pierced with a fork and golden brown with crispy edges. You can stir them once or twice during cooking for more even browning.
⏱️ 50 min•🌡️ 400 - 8
Once roasted, remove the potatoes from the oven. Garnish generously with fresh chopped parsley before serving immediately.
⏱️ 2 min