Go Back
Greek Lemon Potateos

Greek Lemon Potatoes

Greek Lemon Potatoes are the ultimate side dish, crispy, zesty, and packed with skin-loving, anti-inflammatory ingredients.
Print Recipe Pin Recipe

Ingredients

  • 2 lbs yellow potatoes (peeled and cut into wedges)
  • 1 ½ cups chicken broth
  • ⅓ cup fresh lemon juice
  • 5 garlic cloves (minced)
  • 1 tbsp dried oregano
  • 1 tsp sea salt (or to taste)
  • Fresh cracked black pepper (to taste)
  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh parsley (chopped)

Instructions

  • Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan with avocado oil or your preferred cooking oil.
  • Prepare the Potatoes: Peel and cut the yellow potatoes into wedges. Place them in a baking dish, spreading them out in a single layer for even cooking.
  • Make the Lemon Broth Mixture: In a medium-sized bowl, whisk together the chicken broth, lemon juice, minced garlic, dried oregano, sea salt, and extra virgin olive oil until well combined.
  • Coat the Potatoes: Pour the lemon broth mixture evenly over the potatoes. Gently toss the potatoes to ensure they’re fully coated with the mixture.
  • Cover and Bake: Cover the baking dish first with parchment paper and then with tin foil to seal in the moisture. Bake in the preheated oven for 30 minutes.
  • Uncover and Bake: Remove the parchment paper and foil, gently toss the potatoes, and bake uncovered for an additional 30–50 minutes, occasionally basting the potatoes with the juices from the pan. Cooking time may vary depending on your oven. Take the potatoes out when they are golden, tender, and the liquid is mostly absorbed.