Name: Crispy Greek Lemon Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 2 to 2.5 pounds Yukon Gold potatoes or Russet potatoes, cut into chunky wedges (Choose Yukon Gold for creaminess or Russet for extra crispiness.); 1-2 large lemons Fresh lemon juice (Plus extra wedges for serving.); 1/3 cup Olive oil (For richness and crisping.); 4-6 cloves Garlic, finely grated or pressed; 1 cup Chicken broth, low sodium if possible; 2 teaspoons Dried oregano (Classic Greek flavor.); to taste Salt and black pepper (Always season to taste.); 1 tablespoon Semolina or fine cornmeal (Optional for extra crunch.); to taste Fresh parsley, chopped (For finishing.)

Description

These Crispy Greek Lemon Potatoes are perfectly golden and craggy outside, fluffy inside, and packed with bright lemon-garlic flavor, making them an irresistible side dish.

Ingredients

Main Ingredients

2 to 2.5 pounds Yukon Gold potatoes or Russet potatoes, cut into chunky wedges (Choose Yukon Gold for creaminess or Russet for extra crispiness.)
1-2 large lemons Fresh lemon juice (Plus extra wedges for serving.)
1/3 cup Olive oil (For richness and crisping.)
4-6 cloves Garlic, finely grated or pressed
1 cup Chicken broth, low sodium if possible
2 teaspoons Dried oregano (Classic Greek flavor.)
to taste Salt and black pepper (Always season to taste.)
1 tablespoon Semolina or fine cornmeal (Optional for extra crunch.)
to taste Fresh parsley, chopped (For finishing.)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Preheat the oven to 425°F. Set a rack in the lower third for direct heat on the bottom of the pan.
Peel the potatoes for a smoother texture or leave the skins on for rustic vibes. Cut into thick wedges to hold shape and pat dry with a towel.

Mix the lemony bath

In a large bowl, whisk together lemon juice, olive oil, garlic, oregano, broth, salt, and pepper. Sprinkle in semolina if using.
Toss potato wedges in the mixture until evenly coated and glossy.
Transfer everything to a large, rimmed sheet pan without crowding the potatoes.

Roast in Two Phases

Phase one: Roast for 25 to 30 minutes until most of the liquid is absorbed and the bottoms begin to color. Flip the wedges to expose new sides.
Phase two: Continue roasting for another 20 to 30 minutes, flipping if needed, until edges are crisp and insides are tender. If the pan looks dry, splash in more broth; if wet at the end, raise the heat to 450°F for 5 minutes.

Finish and Serve

Finish with fresh parsley and a squeeze of lemon. Scrape roasted garlic bits from the pan for extra flavor.

Notes

For extra Mediterranean flavor, consider adding bay leaves, smoked paprika, feta, Kalamata olives, or fresh rosemary. Store leftovers in a shallow container in the refrigerator for up to 4 days. Reheat in a hot oven or air fryer for best results.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Side Dish
Cuisine: Greek, Mediterranean