Greek Lemon Roasted Potatoes

Name: Greek Lemon Roasted Potatoes
Prep time: 24 min
Cook time: 1 h
Total time: 1 h 24 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 pounds (910 g) Yukon Gold potatoes, about 5 medium potatoes, peeled, halved lengthwise, then each half cut lengthwise into 2 or 3 wedges about 1 inch (2.5 cm) thick at the widest point; 3 tablespoons (45 ml) fresh lemon juice, from about 1 large lemon, seeds strained out; 1½ teaspoons (3 g) lemon zest, finely grated, from 1 large lemon (zest the lemon before juicing it); 3 tablespoons (45 ml) extra-virgin olive oil; ½ cup (120 ml) low-sodium chicken or vegetable broth, at room temperature or warm; 4 cloves (12 g) garlic cloves, finely minced; 1½ teaspoons (1½ g) dried Greek oregano, crumbled between your fingers; 1¼ teaspoons (5 g) kosher salt, Diamond Crystal; use ¾ teaspoon if using fine salt; ½ teaspoon (1 g) black pepper, freshly ground; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional); 1 tablespoon (15 ml) fresh lemon juice, from about ½ lemon

From the MyKitchenBank Kitchen

Tender, golden potato wedges roasted in a lemon, olive oil, garlic and oregano bath until the liquid cooks down into a tangy, glossy coating with crisp edges and creamy centers.

Prep: 24 min
Cook: 1 hr
Wait: 5 min
Total: 1 hr 29 min
Makes: About 4 side servings (roughly 5 cups)

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Ingredients

4 servings

2 pounds (910 g) Yukon Gold potatoes, about 5 medium potatoes, peeled, halved lengthwise, then each half cut lengthwise into 2 or 3 wedges about 1 inch (2.5 cm) thick at the widest point
3 tablespoons (45 ml) fresh lemon juice, from about 1 large lemon, seeds strained out
1½ teaspoons (3 g) lemon zest, finely grated, from 1 large lemon (zest the lemon before juicing it)
3 tablespoons (45 ml) extra-virgin olive oil
½ cup (120 ml) low-sodium chicken or vegetable broth, at room temperature or warm
4 cloves (12 g) garlic cloves, finely minced
1½ teaspoons (1.5 g) dried Greek oregano, crumbled between your fingers
1¼ teaspoons (5 g) kosher salt, Diamond Crystal; use ¾ teaspoon if using fine salt
½ teaspoon (1 g) black pepper, freshly ground
To finish
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)
1 tablespoon (15 ml) fresh lemon juice, from about ½ lemon

Equipment (7)

13×9-inch (33×23 cm) metal or ceramic baking dish or roasting pan, at least 2 inches (5 cm) deep
Large measuring jug or bowl for the lemon mixture
Sharp chef's knife and cutting board
Vegetable peeler
Citrus juicer or fork for squeezing lemons
Microplane or fine grater for the zest
Thin metal spatula or tongs

Steps

Before you start

Position an oven rack in the center and start preheating to 425°F (220°C) before you cut the potatoes. Ovens need about 15 minutes, which overlaps with prep, so it is not added to the total.
Use a 13×9-inch (33×23 cm) pan. 2 pounds of wedges fit in a snug, mostly single layer; a bigger pan makes the liquid evaporate too fast.
Use Yukon Gold or similar medium-starch potatoes for creamy centers that hold their shape.
Plan on about 57–60 minutes in the oven. Use the visual cues (a knife slides in with no resistance, edges are golden, the liquid is a syrupy glaze) rather than the clock alone.

1
Preheat and cut potatoesOven 425°F / 220°C
- Place a rack in the center of the oven and heat to 425°F (220°C).
- Peel the potatoes, cut each in half lengthwise, then cut each half lengthwise into 2 or 3 wedges, about 1 inch (2.5 cm) thick at the widest point.
- Smaller potatoes need only 2 wedges per half; larger ones need 3.
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Ready when: Wedges are roughly uniform, about 1 inch thick and 3 inches long.
Tip: Uniform pieces cook evenly; cut any thicker wedge in half lengthwise so nothing is over 1 inch thick.
2
Mix lemon mixture
- In a large jug or bowl, whisk together the 3 tablespoons (45 ml) lemon juice, zest, olive oil, broth, minced garlic, oregano, salt and pepper.
- Whisk for about 20 seconds so the oil breaks into droplets.
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Ready when: Herbs and garlic are evenly spread through the liquid. The oil will not stay blended, which is fine.
Tip: Whisk again right before pouring, because the oil separates within a minute.
3
Combine in pan
- Put the wedges in the 13×9-inch (33×23 cm) pan.
- Whisk the mixture again and pour it over them.
- Toss with your hands to coat, then arrange the wedges in a snug, mostly single layer with a cut side down.
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Ready when: Wedges cover the pan floor with little overlap, and liquid comes about halfway up the sides of the wedges.
Tip: If you must overlap a few wedges, tuck them on top of the layer rather than standing them up; you will rearrange them at the flip.
4
First roastOven 425°F / 220°C
- Roast uncovered at 425°F (220°C) for 25 minutes.
- The liquid will bubble and begin to reduce.
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Ready when: The liquid is bubbling, about a third of it has cooked off, and the tops of the wedges look pale gold at the edges.
5
Flip the wedgesOven 425°F / 220°C
- Remove the pan and turn each wedge onto another cut side with tongs or a thin metal spatula, scraping up any bits stuck to the pan.
- Spoon some of the pan liquid over the wedges and return the pan to the oven.
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Ready when: Undersides are light golden and release easily from the pan.
Tip: If a wedge sticks, wait 30 seconds and slide the spatula under it rather than pulling, so it doesn't tear.
6
Second roastOven 425°F / 220°C
- Roast for another 20 minutes, until most of the liquid has been absorbed or reduced to a thick, glossy glaze.
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Ready when: Only 2–3 tablespoons of syrupy liquid remain, and the wedges are golden at the edges.
Tip: If the pan looks dry and the potatoes are still firm, add 2 tablespoons warm water and continue; if the tops brown too fast, tent loosely with foil.
7
Final browningOven 425°F / 220°C
- Stir gently to turn the wedges and coat them in the glaze.
- Roast 10–12 minutes more, until deep golden with crisp edges.
- Test the thickest wedge with a paring knife.
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Ready when: Deep golden brown, the glaze has mostly cooked onto the potatoes, and a knife slides into the thickest wedge with no resistance.
Tip: If the potatoes are brown but a knife still meets resistance, cover with foil and roast 5 more minutes.
8
Finish and rest
- Remove the pan from the oven and drizzle the 1 tablespoon (15 ml) lemon juice over the potatoes.
- Let them rest in the pan for 5 minutes so the glaze clings.
- Sprinkle with parsley if using, taste, and add a pinch of salt if needed.
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Ready when: The glaze looks glossy and clings to the potatoes.
Tip: Fresh lemon juice at the end brightens flavor that cooking mellows.

Good to know

Tips

Don't skip the zest; it adds lemon aroma that juice alone can't provide.
Keep the wedges in a snug, mostly single layer; stacked wedges steam instead of browning.
Don't use a pan much larger than 13×9 inches, or the liquid will evaporate before the potatoes soften.
For extra-crisp edges, switch the oven to broil for the last 2–3 minutes, watching closely.

Make ahead

Peel and cut the potatoes up to 8 hours ahead and keep them fully submerged in cold water in the fridge; drain and pat very dry before using. The lemon mixture can be whisked up to 1 day ahead and refrigerated; bring to room temperature and whisk again before pouring.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: not recommended, as the texture turns grainy. Reheat on a baking sheet in a 425°F (220°C) oven for 10–15 minutes until hot and re-crisped.

Substitutions

Yukon Gold potatoes → Russet potatoes. They turn fluffier inside and absorb more liquid; the edges get crisper but they break more easily when turned.
low-sodium chicken or vegetable broth → Water. Works fine; add an extra ¼ teaspoon of salt for flavor.
dried Greek oregano → Dried thyme. Use 1 teaspoon for a different but still Mediterranean flavor.
fresh flat-leaf parsley → Fresh oregano or dill. Use the same amount, finely chopped.