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Greek Lemon Potatoes

Potato wedges baked in broth, lemon, garlic, and oregano until they absorb all the liquid, then roasted uncovered until golden and crisp at the edges. A classic Greek side dish.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 3 lbs / about 6 medium yellow potatoes peeled and cut into wedges
  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed lemon juice about 2 lemons
  • 4 garlic cloves minced
  • 1 1/2 cups chicken broth or vegetable broth
  • 1 tbsp dried oregano
  • 1 tsp salt adjust to taste
  • 1/2 tsp black pepper
  • Fresh parsley chopped (for garnish)
  • Tzatziki sauce for serving optional

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, broth, oregano, salt, and pepper.
  3. Place potato wedges in a large baking dish and pour the lemon broth mixture over them. Toss to coat evenly, then arrange cut side down in a single layer.
  4. Cover tightly with aluminum foil and bake for 40 minutes.
  5. Remove the foil and bake for another 20 to 30 minutes, basting once or twice with the pan juices, until the potatoes are golden brown and the liquid has mostly been absorbed.
  6. Remove from the oven, garnish with fresh chopped parsley, and serve warm. Tzatziki on the side is a nice addition.

Notes

Cut the wedges to a similar size so they cook evenly. Don't rush the uncovered phase. The potatoes need time against the hot pan to develop color. Any pan juices left at the bottom are worth spooning over the finished dish before serving.