My Recipe Box - Greek Lemon Potatoes

1 March 2026 - Toronto ON 

This recipe serves 4-6. For the two of us, I use one baking potato and adjust the rest of the ingredients.

My oven tends to be on the slower side for baking.

Greek Lemon Potatoes Recipe

Prep time

10 minutes

Cook time

1 hour - depending on your stove and how crispy you like

Serves

4 to 6

Ingredients

3 cloves garlic

2 medium lemons

1/2 cup low-sodium chicken broth or low-sodium vegetable broth

1/2 cup olive oil

2 teaspoons dried oregano

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 pounds Yukon gold potatoes (3 large or 4 medium)

Instructions

Arrange a rack in the middle of the oven and heat the oven to 400℉.

Mince 3 garlic cloves and place in a 9x13-inch baking dish.

 Juice 2 medium lemons until you have 1/3 cup and add to the baking dish. 

Add 1/2 cup low-sodium chicken broth, 1/2 cup olive oil, 2 teaspoons dried oregano, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Stir to combine.

Peel 2 pounds Yukon gold potatoes and cut into 1-inch-wide wedges. Add to the baking dish and toss to coat. Spread into an even layer. Cover the baking dish with aluminum foil.

Roast for 30 minutes. Uncover and toss the potatoes. Return the baking dish to the oven and roast uncovered until the potatoes are very tender, 30 to 35 minutes more. If you’d like browned edges, turn the oven to broil and broil until the potatoes are lightly browned, 2 to 4 minutes.