Description
These Greek lemon potatoes are roasted to perfection with tangy lemon, garlic, and oregano for a classic Mediterranean side dish.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into wedges
- 1/2 cup olive oil
- 1/2 cup fresh lemon juice
- 4 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes in a large baking dish.
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour the mixture over the potatoes and toss to coat evenly.
- Add 2 cups of water to the dish.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 30-40 minutes, until potatoes are golden and tender.
Notes
For extra crispiness, increase oven temperature to 450 degrees F for the last 10 minutes. Serve hot as a side dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Side Dish
- Cuisine: Greek
Nutrition
- Calories: 250
- Sugar: 2g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 4g