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Overhead view of golden Greek lemon potato wedges in a ceramic dish, topped with parsley and lemon halves nearby on a wooden table.

Greek Lemon Potatoes with Crispy Roasted Edges and Herbs

Potato wedges roasted with lemon, garlic, and oregano broth until crisp outside and soft inside.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 181
Ingredients Method Notes

Ingredients
  

  • 1.2 kg potatoes (about 6 medium); Yukon gold or russet, peeled and cut into thick wedges
  • 80 ml olive oil / 1/3 cup
  • 60 ml lemon juice / about 2 lemons; fresh-squeezed
  • 1 tsp lemon zest
  • 4 cloves garlic minced
  • 1.5 tbsp dried oregano Greek oregano if you have it
  • 250 ml chicken broth / 1 cup; or vegetable broth
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped; for garnish

Method
 

  1. Heat the oven to 200 C / 400 F.
  2. Peel the potatoes and cut into thick wedges, about 1 inch each. Arrange them in a 23 x 33 cm / 9 x 13-inch baking dish.
  3. In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
  4. Pour the lemon mixture over the potatoes and toss with your hands or a spoon until every wedge is coated.
  5. Pour the chicken broth around the potatoes. Cover the dish tightly with foil and bake for 35 to 40 minutes.
  6. Remove the foil and check the pan. If it looks dry, add a splash more broth or water so the bottom doesn't burn.
  7. Turn the wedges over, spread them out in one layer, and return to the oven uncovered for 35 to 40 minutes, until the tops are golden and most of the liquid has been absorbed.
  8. Remove from the oven, sprinkle with chopped parsley, and let rest 5 minutes before serving warm.

Notes

  • Cut wedges evenly, about 1 inch thick, for consistent roasting.
  • Check the dish around the 40-minute mark, add broth if it looks dry.
  • Use fresh lemon juice, not bottled, for the best flavor.
  • Let the potatoes rest 5 minutes before serving so the sauce settles into them.