Description
These Greek potatoes are crispy on the edges, silky inside, and infused with a tangy lemon flavor, making them the perfect Mediterranean comfort dish.
Ingredients
For the Potatoes
- 4 medium Yukon Gold or Russet potatoes (Choose Yukon for creamy centers or Russet for crisp edges.)
For the Braising Liquid
- 1/4 cup fresh lemon juice (Fresh is essential for bright flavor.)
- 1/2 cup extra virgin olive oil (Use a high quality oil.)
- 1 cup low-sodium chicken broth or vegetable stock (For a plant-based version, use vegetable stock.)
- 1 teaspoon Greek oregano (Adds aromatic flavor.)
- 1 teaspoon garlic powder (Disperses evenly without burning.)
- 1 teaspoon sea salt (Adjust to taste.)
- optional semolina or cornstarch (For added crunch.)
Instructions
Preparation
- Cut each potato in half lengthwise, then cut into 3 or 4 long wedges.
- Whisk together lemon juice, olive oil, broth, salt, pepper, and oregano. Coat potato wedges in the mixture.
First Roast
- Spread wedges on a baking pan in a single layer and cover with foil.
- Roast at 425°F (220°C) for 25 to 30 minutes until tender.
Second Roast
- Remove foil, flip wedges, and roast uncovered for 20 to 25 minutes, flipping once more.
- If using, dust with semolina or cornstarch before final roasting for added crispiness.
Finishing Touch
- Broil on high for 2 to 4 minutes for golden-brown edges, then sprinkle with lemon zest and flaky salt.
Notes
Store leftovers in a sealed container in the fridge for up to 4 days. Reheat in the oven or air fryer to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish, Vegetarian
- Cuisine: Greek, Mediterranean