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Homemade Greek Potatoes photo

Greek Potatoes

This Greek Potatoes recipe is bursting with flavor! Roasted to perfection with garlic, lemon, and herbs, they're the perfect side for any meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes:
  • 3 pounds potatoes (Yukon Gold or Russet, peeled and cut into wedges)
  • ½ cup olive oil
  • ½ cup lemon juice (freshly squeezed)
  • 4 cloves garlic (minced)
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth (low sodium or no sodium added)
  • Fresh parsley (chopped, for garnish)
  • Lemon wedges (for serving)

Equipment

  • Large mixing bowl
  • Roasting pan or baking sheet
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Oven mitts

Method
 

Instructions
  1. Step 1: Prep the Potatoes - Preheat your oven to 425°F (220°C). Peel the potatoes and cut them into wedges, aiming for uniform sizes for even cooking.
  2. Step 2: Make the Marinade - In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Whisk until blended.
  3. Step 3: Coat the Potatoes - Add the potato wedges to the marinade. Toss gently until each wedge is evenly coated.
  4. Step 4: Arrange on Baking Sheet - Transfer the coated wedges to a roasting pan or baking sheet in a single layer for even roasting.
  5. Step 5: Add Chicken Broth - Pour the chicken broth over the potatoes to keep them moist and flavorful while roasting.
  6. Step 6: Roast the Potatoes - Place in the oven and roast for 45-50 minutes until golden brown and fork-tender, flipping halfway through.
  7. Step 7: Garnish and Serve - Remove from the oven, let cool slightly, garnish with parsley, and serve with lemon wedges.

Notes

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • To reheat, place in a preheated oven at 350°F for 15-20 minutes.
  • For freezing, cool completely and store in a freezer-safe container for up to 3 months.