Description
Greek Lemon Potatoes are a timeless side dish that brings together the vibrant flavors of lemon, garlic, and oregano. Baked to golden perfection, these tender potatoes soak up all the delicious broth, becoming both savory and citrusy. It’s a Mediterranean classic that pairs wonderfully with roasted meats or fresh salads.
Ingredients
2 ½ pounds baking potatoes, peeled and cut into thick wedges
1 ½ cups chicken broth
½ cup olive oil
¼ cup lemon juice
3 cloves garlic, minced
1 tbsp dried oregano (or 2–3 tbsp fresh)
1 tsp salt
Fresh ground pepper to taste
Sprinkle of paprika (optional)
Instructions
Preheat oven to 350°F (175°C).
Peel the potatoes and cut them into thick wedges. Rinse well and drain.
In a 13×9 inch baking dish, combine the chicken broth, olive oil, lemon juice, garlic, oregano, salt, and pepper.
Add the potato wedges to the dish, stirring to coat them evenly with the mixture.
Bake uncovered for 1½ hours. Test with a fork, and if necessary, bake an additional 15 minutes until fully tender.
Let the potatoes sit for 10 minutes before serving to allow the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Calories: 275