Greek Lemon Potatoes
These easy Greek lemon potatoes are made with tender potato wedges roasted in olive oil, fresh lemon juice, garlic, oregano, and parsley until creamy on the inside and golden around the edges. They're a simple Mediterranean side dish that pairs perfectly with chicken, lamb, fish, and Greek-inspired meals.
Ingredients
Instructions
Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper or aluminum foil for easier cleanup.
Wash and scrub the potatoes well, then peel them if desired. Cut them into evenly sized wedges so they cook at the same rate.
Transfer the potatoes to the prepared baking sheet. Drizzle with olive oil and fresh lemon juice, then add the garlic, parsley, oregano, salt, and black pepper, if using. Toss until the potatoes are evenly coated.
Arrange the potatoes in a single layer, leaving a little space between each.
Roast for 20 to 25 minutes, flipping once halfway through, or until the potatoes are tender and golden brown around the edges.
For extra crispy edges, broil for 1 to 2 minutes at the end of cooking, watching closely so they do not burn.
Remove from the oven and garnish with extra parsley, oregano, or an extra squeeze of lemon juice, if desired. Serve warm.
Nutrition
- Calories
- 307 kcal
- Carbohydrate Content
- 43 g
- Protein Content
- 5 g
- Fat Content
- 14 g
- Saturated Fat Content
- 2 g
- Sodium Content
- 306 mg
- Fiber Content
- 6 g
- Sugar Content
- 2 g
- Unsaturated Fat Content
- 12 g
- Serving Size
- 1 serving
