Crispy Greek Potatoes With Lemon Flavor Recipe
Try this Crispy Greek Potatoes With Lemon Flavor Recipe using potatoes, garlic, olive oil, and lemon for a bold, tangy side dish everyone loves.
Equipment
- Large baking dish or roasting pan
- Sharp knife
- Cutting board
- Mixing Bowl
- Measuring Cups and Spoons
- Garlic press (optional but helpful)
- Oven
- Spatula or wooden spoon
Ingredients
- 1 kg potatoes Yukon Gold or russet, peeled and cut into wedges
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice about 2 lemons
- 1 cup chicken or vegetable broth
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika optional
- 1 teaspoon lemon zest optional but recommended
- Fresh parsley for garnish
Instructions
Step 1: Preheat the oven
- Preheat your oven to 200°C (400°F). This high temperature is key to getting those crispy edges we all love.
Step 2: Prepare the potatoes
- Peel and cut your potatoes into wedges. Try to keep them similar in size so they cook evenly. Rinse them briefly under cold water and pat dry.
Step 3: Make the lemon mixture
- In a bowl, whisk together olive oil, lemon juice, broth, minced garlic, oregano, salt, pepper, and paprika.
Step 4: Combine everything
- Place the potatoes in your baking dish and pour the lemon mixture over them. Toss gently so every piece is coated.
Step 5: First bake
- Bake uncovered for about 40 minutes. Halfway through, turn the potatoes so they soak up the liquid evenly.
Step 6: Crisp them up
- Continue baking for another 25–30 minutes, or until most of the liquid has evaporated and the potatoes are golden and crispy.
Step 7: Final touch
- Sprinkle lemon zest and fresh parsley on top before serving.
Notes
- Use starchy potatoes like Yukon Gold for the best texture
- Don’t overcrowd the pan—space helps crisping
- Turn the potatoes during cooking for even browning
- Let them sit for a few minutes after baking for extra crispiness