Greek & Mediterranean · Free
Greek Lemon Roasted Potatoes
Wedges of potato slow-roasted in lemon, garlic, and oregano until crisp outside and creamy within. A beloved Greek side dish that soaks up every bit of tangy pan juice.
****+
Prep 15 min · Cook 65 min
Method
Heat the oven to 400 degrees F and peel the potatoes, then cut each one into thick wedges about an inch wide so they hold up to the long roasting.
Arrange the potato wedges in a single layer in a large roasting pan or baking dish.
In a bowl, whisk together the olive oil, lemon juice, broth, minced garlic, oregano, Dijon mustard, salt, and pepper.
Pour this mixture evenly over the potatoes; the liquid should come about a third of the way up the wedges.
Toss the potatoes gently to coat, then spread them back out in a single layer.
Cover the pan tightly with foil and roast for 30 minutes, which steams the potatoes so the insides turn soft and creamy.
Remove the foil and carefully turn the potatoes with a spatula, then return the uncovered pan to the oven.
Roast uncovered for another 30 to 35 minutes, until most of the liquid has been absorbed and the potatoes are golden and crisp at the edges.
If you want them extra browned, switch the oven to broil for the final 3 to 5 minutes, watching closely so they do not burn.
Test doneness by piercing a wedge with a fork; it should slide in easily with no resistance.
Sprinkle with fresh parsley and spoon a little of the remaining lemony pan juice over the top before serving.
Chef's tips
- Yukon Gold potatoes are ideal here because they turn creamy inside while crisping up outside, but russets also work well.
- Do not rush by skipping the covered steaming stage; that step is what gives the potatoes their signature soft, flavor-soaked interior.
- Spoon the tangy pan juices over the potatoes when serving -- that liquid gold is the best part of the dish.
Cooking times vary by equipment -- cook to temperature and to taste.
