Lemon Greek Potatoes

Greek lemon potatoes in a white casserole baking dish

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Potato wedges bake into tender bites of buttery lemony goodness. Lemon Greek Potatoes is an easy side dish recipe you’ll be making over and over again.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: Greek

Keyword: easy potato recipe, Greek lemon potatoes, lemon Greek potatoes, potato side dish

Servings:

Calories: 228kcal

Author: Gwynn Galvin

Equipment

Ingredients

1 1/2 pounds Yukon gold potatoes peeled and cut into wedges
1/2 cup vegetable broth
1/4 cup olive oil
3 Tablespoons butter melted
2 Tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon sliced
2 cloves garlic minced
¼ cup chopped parsley

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Instructions

Preheat the oven to 400°F.
Arrange the potato wedges in a 2 quart baking dish.
In a glass measuring cup, combine the vegetable broth, olive oil, lemon juice, melted butter, dried oregano, garlic, kosher salt, and pepper, stirring until blended.
Pour the broth mixture over the potato wedges.
Sprinkle the chopped parsley over the potato wedges.
Place the lemon slices on top of the potato mixture
Bake in the oven for 45 minutes, or until the potatoes are golden and tender.
Garnish with additional chopped parsley before serving.

Notes

Substitutions

Potatoes – feel free to use all-purpose potatoes, russet potatoes or red potatoes in place of golden potatoes

Broth – this recipe also tastes delicious when made with chicken broth instead of vegetable broth

Dried seasoning – dried marjoram or dried basil can replace the dry oregano

Garlic - garlic powder can replace fresh garlic

Oil - Extra virgin olive oil will give the best flavor to this recipe but olive oil or even vegetable oil can be used

Nutrition