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Recipe by:

Dana Ramsey

Crispy Greek Lemon Oregano Potatoes

These Greek Lemon Oregano Potatoes are a delightfully crispy and flavorful side dish, perfect for any holiday meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 3 lb. Yukon Gold potatoes, peeled and cut into wedges
  • 4 cloves garlic, minced
  • ½ cup olive oil
  • ½ cup fresh lemon juice (about 2-3 lemons)
  • 1 Tbsp. dried oregano
  • salt and freshly ground black pepper, to taste
  • 1 ¾ cups chicken broth (or vegetable broth for a vegetarian option)
  • lemon wedges and fresh oregano, for garnish

Equipment

  • Oven
  • Large bowl
  • Cast-iron skillet or baking dish

Method
 

  1. Start by preheating your oven to 400°F (200°C). This ensures a beautiful roast for your potatoes, giving them that golden crust we all crave.
  2. In a large bowl, combine the peeled and wedged Yukon Gold potatoes with minced garlic, olive oil, fresh lemon juice, dried oregano, salt, and pepper. Toss everything together until the potatoes are well coated.
  3. Transfer the seasoned potatoes into a large 10-inch cast-iron skillet or a baking dish, arranging them in a single layer for even cooking.
  4. Pour the chicken broth around the potatoes, ensuring they are not submerged but well moistened. The broth will steam the potatoes from the bottom while they roast, giving them an irresistible tenderness.
  5. Place the dish in the preheated oven and roast for about 45-50 minutes. Halfway through, toss the potatoes gently to ensure even browning. You’ll know they’re ready when they’re golden brown on the edges, and the center has a slight jiggle when you shake the pan—indicating a tender, fluffy interior.
  6. Once the potatoes are done, remove them from the oven and let them cool slightly. Garnish with fresh lemon wedges and sprigs of oregano for that pop of vibrant color and freshness.

Notes

Don't skip the broth; it adds depth and moisture that keeps the potatoes from drying out. Ensure your potatoes are in a single layer; overcrowding will steam them instead of roasting, preventing that crispy exterior. Remember to toss the potatoes halfway through cooking; this redistributes the oil and seasoning for even flavor.