Description

These Greek-style roasted potatoes are crispy, lemony, and infused with Mediterranean flavors. Baked with olive oil, garlic, and oregano, they make the perfect side dish for grilled meats, seafood, or a hearty vegetarian meal.

Ingredients

Units Scale

2 1/2 lbs (1.1 kg) Yukon Gold or Russet potatoes, peeled and cut into wedges
1/3 cup olive oil
1/2 cup chicken or vegetable broth
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp paprika (optional, for extra color)
1 tbsp butter (optional, for extra richness)
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Preheat Oven: Set oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
Prepare Potatoes: Peel and cut potatoes into wedges. Place them in a single layer in the baking dish.
Make the Marinade: In a small bowl, whisk together olive oil, broth, lemon juice, garlic, oregano, salt, pepper, and paprika.
Coat Potatoes: Pour the marinade over the potatoes and toss to coat evenly.
Bake Covered: Cover the dish with foil and bake for 40 minutes, allowing the potatoes to absorb the flavorful liquid.
Roast Uncovered: Remove the foil, give the potatoes a gentle toss, and bake uncovered for another 25-30 minutesuntil golden brown and crispy.
Optional Butter Finish: For extra richness, toss the hot potatoes with a tablespoon of butter before serving.
Garnish & Serve: Sprinkle with fresh parsley and serve warm.

Notes

For extra crispiness, broil for the last 5 minutes of baking.
Use Yukon Gold potatoes for a creamy texture inside, or Russet potatoes for extra crispiness.
For a vegan version, use vegetable broth and skip the butter.
Great pairings: Serve with grilled chicken, lamb, or tzatziki sauce.