Description
Zesty lemon Greek potatoes bring Mediterranean sunshine to your plate, blending tangy citrus with herb-infused comfort. Crispy edges and creamy centers make this classic side dish irresistible for you to savor and share with friends.
Ingredients
Scale
Main Ingredients:
- 2 ½ lbs (1.1 kg) Yukon Gold or russet potatoes, peeled & cut into wedges
- 1 ½ cups (355 ml) chicken broth (or vegetable broth for a vegetarian version)
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) fresh lemon juice (about 1 large lemon)
Seasonings and Herbs:
- 4 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional, for color)
- ½ teaspoon ground cumin (optional, for depth)
Garnishes and Additional Ingredients:
- 2 tablespoons butter, melted (for extra richness)
- Fresh parsley, chopped
- Lemon wedges, for serving
- Crumbled feta cheese (optional)
Instructions
- Prepare the oven environment by heating to 400F (200C) and readying a spacious baking vessel with parchment paper or a light oil coating.
- Create a robust flavor marinade by whisking together olive oil, lemon juice, minced garlic, dried oregano, salt, ground black pepper, smoky paprika, and earthy cumin in a generously sized mixing bowl.
- Carefully tumble potato wedges into the seasoned liquid, ensuring each piece receives a thorough, even coating of the aromatic mixture.
- Arrange potato wedges in a precise single layer within the prepared baking dish, maintaining slight separation between each wedge for optimal roasting.
- Gently cascade chicken broth around the potatoes, creating a shallow liquid base without fully submerging the wedges, then securely cover the dish with aluminum foil.
- Roast the potatoes under foil for approximately 30 minutes, allowing them to steam and absorb the liquid’s rich flavors.
- Remove the foil and tenderly baste the potatoes with their developing pan juices, promoting a golden, crispy exterior.
- Continue roasting uncovered for an additional 30-40 minutes, periodically rotating the wedges to ensure uniform browning and crispness.
- During the final 10 minutes, drizzle melted butter across the potatoes to enhance their richness and develop a deep, enticing color.
- Finish the dish by scattering fresh parsley across the roasted potatoes and presenting with bright lemon wedges for a zesty garnish.
- Optional: Sprinkle crumbled feta cheese over the top for a creamy, tangy finishing touch.
Notes
- Slice potatoes uniformly to ensure even cooking and crispy texture throughout the dish.
- Use starchy potatoes like Russet or Yukon Gold for the best golden-brown exterior and fluffy interior.
- Adjust cooking time based on potato size and oven variations to prevent burning while maintaining crispy edges.
- For a dairy-free version, replace butter with olive oil and skip the feta cheese garnish.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg