Roasted Greek-Style Lemon Potatoes Recipe

I love sharing roasted vegetable recipes. Today, I’m sharing these absolutely delicious and utterly addicting Roasted Greek-Style Lemon Potatoes recipe.

These Greek potatoes are made with a tasty combination of garlic and fresh lemons. The final result are crispy edges with tender potatoes.

It’s an easy recipe with just a handful of ingredients to make them because most of them are pantry staples.

What Can You Serve With Roasted Greek-Style Lemon Potatoes?

You can serve these potato wedges as the perfect side dish for BBQ Chicken, steak and other meats.

More Easy Recipes with Roasted Vegetables To Try Next Time

• Easy Curry Roasted Carrots with Honey
• Mahi Mahi Fish with Roasted Mango Chipotle Sauce
• Easy Roasted Potatoes
• Roasted Spaghetti Squash
• Roasted Shrimp and Vegetables

Kitchen Tips

• For best results, drain and reserve excess cooking liquid after 45 minutes. Then, place the skillet back in the hot oven for another 5 minutes or until the potatoes are nicely browned and crispy on the edges.
• Instead of using garlic powder, you can use finely garlic cloves for these lemony potatoes just like how it’s done in the authentic recipe.

Roasted Greek-Style Lemon Potatoes Ingredients

• 2½ lbs. Russet potatoes or other starchy or waxy potato like Yukon Gold Potatoes, peeled and cut into thin or thick wedges
• 1 t. garlic powder (or garlic cloves, if preferred)
• Sea salt and black pepper, to taste
• ¾ c. vegetable stock (or chicken broth, if preferred)
• ¼ c. extra virgin olive oil
• ½ c. fresh lemon juice
• 2 t. fresh lemon zest, preferably organic
• ½ T. dried oregano

Optional: Fresh oregano, for garnish

Supplies used

• Lodge 17” Cast Iron Skillet 
• For any leftover potatoes, use this airtight container.

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How To Make Roasted Greek-Style Lemon Potatoes

Step 1. Place top oven rack in the center position and pre-heat oven to 400°F.

Step 2. Prep and arrange the potatoes in a single layer in a large cast iron skillet. Sprinkle with the garlic powder and season with salt and black pepper, to taste. Set aside.

Step 3. Whisk together the vegetable broth, good olive oil, lemon juice, lemon zest and oregano in a large bowl and pour over the potatoes.

Step 4. Place the skillet in the preheated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.

Step 5. After cook time is complete, remove the skillet from the oven and carefully drain and reserve any excess liquid in the skillet. Return to oven for another 5 minutes or roast potatoes until they’re golden brown on the edges.

Tip: You can also place the skillet under a hot broiler for 2-3 minutes for even crispier results.

Step 6. Remove from oven and cool slightly before serving with a little bit of the reserved cooking liquid drizzled on top. Enjoy! 

Did you enjoy this great recipe of Roasted Greek-Style Lemon Potatoes? Let me know in the comment section below. Don’t forget to follow me on my social media to stay updated on my latest recipes!

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Roasted Greek-Style Lemon Potatoes Recipe

Lori

I love sharing roasted vegetable recipes. Today, I'm sharing these absolutely delicious and utterly addicting Roasted Greek-Style Lemon Potatoes recipe.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Side Dish

Cuisine American

Servings 4 to 6

Ingredients

  

• 2 1/2 lbs. Russet potatoes or other starchy or waxy potato like Yukon Gold Potatoes , peeled and cut into thin or thick wedges
• 1 t. garlic powder of garlic cloves, if preferred
• Sea salt and black pepper to taste
• 3/4 c. vegetable stock or chicken broth, if preferred
• 1/4 c. extra virgin olive oil
• 1/2 c. fresh lemon juice
• 2 t. fresh lemon zest preferably organic
• 1/2 T. dried oregano

Instructions

 

• Place top oven rack in the center position and pre-heat oven to 400°F.
• Prep and arrange the potatoes in a single layer in a large cast iron skillet. Sprinkle with the garlic powder and season with salt and black pepper, to taste. Set aside.
• Whisk together the vegetable broth, good olive oil, lemon juice, lemon zest and oregano in a large bowl and pour over the potatoes.
• Place the skillet in the preheated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
• After cook time is complete, remove the skillet from the oven and carefully drain and reserve any excess liquid in the skillet. Return to oven for another 5 minutes or roast potatoes until they're golden brown on the edges.
• Remove from oven and cool slightly before serving with a little bit of the reserved cooking liquid drizzled on top. Enjoy!

Notes

1. You can also place the skillet under a hot broiler for 2-3 minutes for even crispier results.

Keyword Side Dish

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