Description

Greek-style roasted potatoes, crispy on the outside and tender inside, flavored with lemon, garlic, olive oil, and oregano. A bright and savory side dish for Mediterranean meals.

Ingredients

Units Scale

2 lbs Yukon Gold or Russet potatoes, cut into wedges
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon lemon zest
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and black pepper to taste
Lemon slices, for roasting and garnish

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
In a large mixing bowl, toss potato wedges with olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on the baking sheet. Add a few lemon slices for extra flavor.
Roast for 40–45 minutes, flipping halfway through, until potatoes are golden brown and tender.
Serve hot, garnished with roasted lemon slices and a sprinkle of extra oregano if desired.

Notes

Use Yukon Gold potatoes for a creamier interior, or Russet for crispier edges.
Pair with tzatziki or grilled meats for a complete meal.
Add a splash of chicken broth to the pan before roasting for extra moisture and flavor.

Nutrition

Serving Size: 1/4 of recipe
Calories: 220
Sugar: 2g
Sodium: 290mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg