Greek-Style Lemon Potatoes with Garlic and Oregano | Crispy and Flavorful

Greek Lemon Potatoes with Garlic and Oregano

Introduction
These Greek-style lemon potatoes are crispy on the outside, tender inside, and loaded with bright lemon, garlic, and oregano. A simple roasted potato side dish that turns any meal into a Mediterranean-inspired dinner.

Prep Time
10 minutes

Cook Time
45 minutes

Total Time
55 minutes

Ingredients List

• 2.5 lb (about 1.1 kg) baby gold or Yukon gold potatoes, halved
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• 1/2 cup low-sodium chicken or vegetable broth
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked or sweet paprika (optional, for color and flavor)
• 2 tbsp chopped fresh parsley or fresh oregano, for garnish
• Lemon wedges, for serving

Step-by-Step Instructions (Detailed)

1. Preheat your oven to 400°F (200°C). Lightly grease a large roasting pan or rimmed baking sheet with a little olive oil.
2. Prep the potatoes: Scrub the potatoes well and pat them dry. Cut baby potatoes in half (or into quarters if larger) so they are all roughly the same size for even cooking.
3. Make the lemon-garlic marinade: In a bowl, whisk together the olive oil, lemon juice, lemon zest, broth, minced garlic, dried oregano, salt, pepper, and paprika. This mixture should be well combined and slightly emulsified.
4. Coat the potatoes: Add the potatoes to the roasting pan. Pour the lemon-garlic mixture over them and toss until every potato is well coated. Arrange the potatoes cut side down in a single layer so they brown and crisp properly.
5. Roast and baste: Place the pan in the oven and roast for 25 minutes. Carefully remove the pan and spoon some of the hot pan juices over the potatoes to keep them moist and flavorful. Return to the oven and roast for another 15–20 minutes.
6. Crisp them up: Increase the oven temperature to 425°F (220°C) for the last 10 minutes of cooking, or until the potatoes are deeply golden, with crisp edges and most of the liquid has reduced into a glossy, flavorful coating.
7. Finish and serve: Remove from the oven and immediately toss the potatoes in the pan to coat them in the remaining lemony garlic sauce. Sprinkle with chopped fresh parsley or oregano. Taste and adjust seasoning with extra salt, pepper, or a squeeze of fresh lemon if needed. Serve hot with extra lemon wedges on the side.

Pro Tips

• Use a wide roasting pan so the potatoes are in a single layer; crowding the pan will steam them instead of crisping them.
• For extra-crispy potatoes, preheat the empty pan in the oven for 5 minutes, then add the coated potatoes to the hot pan before roasting.
• These potatoes reheat well: store leftovers in an airtight container in the fridge for up to 3 days and re-crisp in a hot oven or air fryer.

Nutrition Info Table and Disclaimer

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 portion (about 1/6 of recipe)	230	4g	32g	10g	4g	3g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.