Greek Lemon Potatoes with Garlic & Oregano

Crispy Greek lemon potatoes with garlic and oregano on a white platter, glossy with lemon pan sauce.

Greek Lemon Potatoes with Garlic & Oregano

Delicious roasted lemon potatoes you can't have enough of.

Course Side Dish

Cuisine Greek

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 1 5

Servings

Calories 352kcal

Author by Jenny Skrapaliori Graves

Ingredients

3 pounds yukon gold poatoes scrubed and cut into wedges
½ cup extra virgin olive oil
4-5 garlic cloves thinly sliced or minced
1 tablespoon dry Greek oregano
1 teaspoon sea salt
½ cup chicken stock You can use veggie stock if you like.
3 lemons juiced
1 handful fresh oregano leaves

Instructions

Preheat the oven to 400 F.
Place the potatoes in a large enough baking dish so they dont overlap much. Pour the olive oil all over. Add the garlic, oregano, sea salt and a generous amount of freshly ground pepper. Mix potatoes with olive oil and seasonings well.
Place potatoes in preheated oven and bake for 15 min.
Add the stock and bake for another 15 minutes.
Add the lemon juice and bake for 35 minutes or until potatoes are cooked and have nice golden brown edges.
Serve immediatelly on a platter with the lemongarlic olive sauce all over potatoes and a sprinkle of fresh oregano leaves on top.

Notes

Potatoes. Yukon gold is the right choice — waxy enough to hold their shape through a long roast, starchy enough to go fluffy inside, thin enough in the skin to leave unpeeled. Baby golds work; halve them and start checking 10–15 minutes early. Russets will break down more, so cut them into larger wedges.

Crowding is the enemy. One layer, a little space between the wedges. If they touch, they steam, and steamed potatoes never crisp. Two pans beat one crowded pan every time.

Lemons. Fresh only. Bottled juice goes bitter and metallic over an hour of dry heat — you will taste it.

Oregano. Dried, not fresh. Dried oregano blooms in hot oil and perfumes the whole pan; fresh scorches. Save fresh leaves for scattering at the end.

Olive oil. Half a cup is not a typo. It's an ingredient here, not a cooking medium — it emulsifies with the lemon and the pan juices into the sauce.

Don't stir. Shake the pan once if you must, but turning the wedges knocks off the crust you're building.

If they're pale at the end, broil 2–3 minutes. Stand there and watch — garlic burns fast.

Make ahead. Cut potatoes and hold in cold water in the fridge for up to 24 hours. Drain and pat very dry before roasting; wet potatoes will not crisp.

Doubling. Two pans, rotated halfway through. Do not pile them deeper into one pan.

The sauce. Tip every drop over the potatoes on the platter.

Nutrition