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Raw thick-cut potato wedges ready to be roasted into Greek Lemon Potatoes.

Crispy Roasted Greek Lemon Potatoes

Authentic Greek Lemon Potatoes featuring a vibrant golden-yellow exterior, deeply charred blistered edges, and a glistening olive oil and lemon glaze. Perfectly seasoned with oregano, marjoram, and a light dusting of red paprika.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Dinner, Side Dish
Cuisine: Greek, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Yukon Gold potatoes Cut into uniform, thick wedges
  • 1/2 cup Extra virgin olive oil 120ml
  • 1/2 cup Fresh lemon juice 120ml, plus extra fresh wedges for serving
  • 1 cup Low-sodium chicken broth 240ml
  • 4 cloves Garlic Minced
  • 1 tbsp Dried green oregano 5g
  • 1 tsp Dried marjoram flakes 2g
  • 1/2 tsp Red paprika 1g
  • 2 tsp Kosher salt 10g
  • 1/2 tsp Black pepper 1g

Equipment

  • 1 Rustic Ceramic Baking Dish 9x13 inch recommended for even heat distribution.
  • 1 Chef's Knife For cutting thick, uniform wedges.
  • 1 Citrus Juicer To extract maximum juice from fresh lemons.

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Wash and dry your potatoes thoroughly. Slice them into uniform, thick-cut potato wedges to ensure they cook evenly.
  2. Place the prepared wedges into a large, rustic ceramic baking dish in a single layer. Pour the chicken broth, extra virgin olive oil, and fresh lemon juice directly over the potatoes. Add the minced garlic, kosher salt, and black pepper, tossing the wedges until they are completely coated.
  3. Roast the potatoes uncovered for 40 minutes. The broth will simmer and gently cook the interiors until meltingly tender.
  4. Remove the dish from the oven and carefully flip each potato wedge. Increase the oven temperature to 425°F (220°C). Sprinkle the wedges generously with the dried green oregano flakes, dried marjoram flakes, and a light dusting of red paprika.
  5. Return to the oven and roast for an additional 20 to 25 minutes. Let the liquid completely evaporate so the olive oil can fry the bottoms of the wedges. Pull them from the oven when they have deeply charred, crispy blistered edges. Serve immediately with fresh lemon wedges.

Notes

Do Not Crowd the Pan: Use a large ceramic baking dish or sheet pan so the potatoes roast rather than steam.
Wait for the Sizzle: The potatoes will only crisp up once the chicken broth has completely evaporated.