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Greek Lemon Roasted Potatoes

Greek lemon roasted potatoes bake in a 9x13-inch dish with olive oil, broth, fresh lemon juice, garlic, and oregano. They turn tender inside with browned edges as most of the flavorful liquid absorbs.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
resting 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb russet potatoes peeled and cut into 2-inch wedges
  • 0.33 cup olive oil
  • 1 cup chicken broth or vegetable broth
  • 0.33 cup fresh lemon juice
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 1.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 425°F.
  2. Arrange the potatoes in a 9x13-inch baking dish and add the olive oil, broth, lemon juice, garlic, oregano, salt, and pepper.
  3. Toss to coat and spread the potatoes into an even layer.
  4. Roast uncovered for 60 to 75 minutes, turning the potatoes every 20 minutes, until tender when pierced with a fork and browned at the edges, with most of the liquid absorbed.
  5. Let the potatoes rest in the dish for 5 minutes before serving.

Notes

For even browning, turn the potatoes every 20 minutes as they roast. Refrigerate leftovers for up to 4 days; freezing is suitable. Use vegetable broth for a vegetarian version.