Description
Golden-brown Greek potatoes roasted to crispy perfection with zesty lemon, aromatic garlic, and earthy oregano. This rustic Mediterranean side dish delivers a tender interior wrapped in a golden, crunchy exterior, seasoned with extra virgin olive oil and a touch of sea salt.
Ingredients
2.5–3 lbs Russet or Yukon Gold potatoes, cut into uniform 1-1.5 inch wedges
120ml extra virgin olive oil (preferably Greek/Kalamata labeled)
120ml lemon juice
4–6 cloves garlic, minced or pressed
2 tbsp dried oregano (or 1 tbsp fresh)
1 tsp Mediterranean sea salt
1/2 tsp black pepper (cracked for potency)
120ml vegetable or chicken broth (optional: substitute with water to reduce sodium)
Fresh parsley or oregano, for garnish (optional)
Instructions
Preheat oven to 215°C (425°F). Line two baking sheets with parchment paper
Wash and scrub potatoes until clean. If waxier, peel for easier marinating
Slice into uniform 1-1.5 inch wedges to ensure even cooking
Soak in cold water for 30 minutes to 1 hour
Strain and pat dry thoroughly to achieve crispiness
Arrange wedges in a single layer on the baking sheets
Toss with olive oil, lemon juice, garlic, oregano, salt, and pepper until fully coated
For added tenderness, pour 30ml broth onto each sheet (optional step)
Roast 20 minutes until browned, then flip and roast 20–30 minutes more
Brush with additional lemon juice and olive oil for enhanced flavor
Garnish with fresh herbs before serving
Notes
Uniform cutting is crucial for consistent results
Two baking sheets ensure even airflow and prevent sogginess
Adjust broth amount based on preference for juiciness vs sodium control
Cracked black pepper enhances aroma
Greek EVOO adds authentic flavor; substitute quality alternatives if unavailable
Optional water substitution reduces sodium by 25%
- Prep Time: 15
- Cook Time: 50
- Category: Trend Recipes
- Method: Roasting
- Cuisine: Greek