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Greek Lemon Potatoes With Oregano Recipe
Ash Tyrrell

Greek Lemon Potatoes With Oregano Recipe

Greek Lemon Potatoes With Oregano are one of those side dishes I keep making again and again because they never disappoint. The first time I made them, my kitchen smelled amazing from the roasted garlic, olive oil, and fresh lemon juice. I loved how the potatoes turned golden and crispy on the outside while staying soft inside
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Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds Yukon Gold or russet potatoes peeled and cut into wedges – Yukon Gold potatoes become creamy inside while russets create extra crispy edges.
  • 1/3 cup extra virgin olive oil – Good-quality olive oil gives the potatoes rich Mediterranean flavor.
  • 1/3 cup fresh lemon juice – Freshly squeezed lemon juice tastes brighter than bottled juice.
  • 4 garlic cloves minced – Garlic adds deep savory flavor while roasting.
  • 1 cup vegetable broth or chicken broth – Broth helps the potatoes stay tender and flavorful.
  • 1 tablespoon dried Greek oregano – Greek oregano has a stronger and earthier flavor than regular oregano.
  • 1 teaspoon Dijon mustard – This helps enhance the lemon flavor and adds depth.
  • 1 teaspoon salt – Adjust depending on the saltiness of your broth.
  • 1/2 teaspoon black pepper – Freshly cracked pepper works best.
  • 1 teaspoon lemon zest – Adds extra citrus aroma.
  • Fresh parsley for garnish – Gives freshness and color before serving.

Method
 

  1. Start by peeling the potatoes and cutting them into thick wedges. Try to keep the pieces similar in size so they cook evenly in the oven. Rinse them briefly to remove excess starch and pat dry with a towel.
  2. Dry potatoes roast better and develop crispier edges. I usually let them sit for a few minutes after drying so the moisture completely disappears. This small step really improves the texture.
  3. In a large bowl, whisk together olive oil, lemon juice, broth, garlic, oregano, Dijon mustard, salt, pepper, and lemon zest. The mixture should smell fresh, garlicky, and bright.
  4. The broth keeps the potatoes soft while the olive oil helps them crisp beautifully. Dijon mustard blends the lemon and oil together while adding a subtle tangy flavor that makes the dish taste richer.
  5. Add the potato wedges into the bowl and toss them thoroughly until every piece is coated with the marinade. Make sure the garlic and oregano spread evenly across the potatoes.
  6. I like letting the potatoes sit in the mixture for about 10 minutes before baking. This gives them time to absorb more flavor and makes the final result even more delicious.
  7. Spread the potatoes in a single layer inside a large baking dish. Pour all the remaining marinade over the top so nothing goes to waste.
  8. Avoid overcrowding the pan because tightly packed potatoes steam instead of roast. Giving them enough space helps create crispy edges while keeping the centers fluffy.
  9. Bake the potatoes in a preheated oven at 400°F (200°C) for about 25 minutes. Carefully flip them using tongs or a spatula, then continue roasting for another 20 to 25 minutes.
  10. As they cook, the broth slowly reduces and the potatoes absorb all the lemony flavor. The edges become golden brown while the insides stay soft and creamy
  11. Once the potatoes are crispy and fork tender, remove them from the oven. Sprinkle fresh parsley or extra oregano over the top before serving.
  12. I usually spoon some of the roasted lemony juices from the pan over the potatoes just before serving. That final drizzle adds even more flavor and keeps them extra juicy.

Notes

  • I always use fresh lemon juice because bottled juice tastes too sharp and artificial.
  • I found that Yukon Gold potatoes give the creamiest texture inside.
  • I like roasting the potatoes uncovered the entire time for crispier edges.
  • Sometimes I broil them for the last 3 minutes to get extra golden corners.
  • I learned not to skip the broth because it keeps the inside soft and flavorful.
  • I usually add a little extra oregano after baking because the aroma becomes amazing