Greek Lemon Potatoes have a tangy flavor with a hint of garlic. They are an easy roasted potatoes recipe that goes well with so many dinners. If you love lemon then you will LOVE these lemon potatoes!
4mediumrusset potatoes, cut into wedges (see notes)
¾cupfresh lemon juice, from 3 lemons
¼cupolive oil + 2 tablespoons, divided
1teaspooneach: pepper and oregano
2clovesgarlic, finely minced
Optional: a pinch of red pepper flakes
Preheat your oven to 425 degrees.
Place the potatoes, lemon juice, ¼ cup of the olive oil, salt, pepper, oregano, garlic, and red pepper flakes to a large baking dish and toss to coat.
4 medium russet potatoes, ¾ cup fresh lemon juice, 2 teaspoons sea salt, 1 teaspoon each: pepper and oregano, 2 cloves garlic, Optional: a pinch of red pepper flakes
Roast the potatoes for 30 mintues then toss and roast them again for another 20-30 minutes, or until the pan is dry and the potatoes have started to brown. For extra color on the potatoes, drizzle them with the remaining 2 tablespoons of oil then broil for 5-7 mintues. (see notes)
Sprinkle the potatoes with the parsley and serve right away.
¼ cup minced parsley
To make potato wedges, quarter the potatoes. I prefer to cut each of the wedges in half so the pieces are smaller. This recipe will work with both large and small wedges.If you cannot broil with your baking dish, you can transfer the potatoes to a sheet pan and broil them that way.