Greek Roasted Lemon Potatoes
Cut Yukon Gold potatoes into thick wedges, toss them with a generous amount of olive oil, lemon juice, dried oregano, and garlic, then roast at high heat until they absorb the liquid and develop crisp, golden edges.
The liquid is the secret.
These potatoes aren't just roasted; they are braised in their own dressing while the oven works. Use a large enough baking dish so the potatoes sit in a single layer, allowing the liquid to pool and eventually evaporate into a golden glaze.
- Large rimmed baking sheet or roasting pan
- Chef's knife
- Mixing bowl
What goes in.
- 3 lbYukon Gold potatoes, cut into thick wedges
- 2/3 cupExtra virgin olive oil
- 1/2 cupFresh lemon juice
- 1 cupChicken or vegetable stock
- 4 clovesGarlic, minced
- 1 tbspDried oregano
- 1 tspSea salt
The pan sauce
By combining oil, stock, and acid before roasting, you create an emulsion that thickens in the oven. The potatoes absorb this while the starch from their surfaces creates a sticky, golden crust.
The method.
Preheat and prep
Heat the oven to 400°F. Cut the potatoes into wedges about one inch thick; uneven pieces will roast at different rates.
Combine
Whisk the olive oil, lemon juice, stock, garlic, oregano, and salt in a large bowl. Add the potato wedges and toss until every surface is coated.
Arrange
Spread the potatoes in the roasting pan. Pour the remaining liquid from the bowl over them; the potatoes should be about halfway submerged.
Roast
Bake for 50 to 60 minutes. Halfway through, turn the potatoes gently with a spatula so they brown evenly.
Finish
They are done when the liquid has reduced to a thick oil-based glaze and the potatoes offer no resistance when pierced with a fork.
Other turns to take.
Fresh Herb Finish
Toss with chopped flat-leaf parsley or fresh dill immediately after removing from the oven for a bright aroma.
Crumbled Feta
Top with a generous handful of crumbled feta cheese during the final five minutes of roasting.
When it doesn't go to plan.
Use Yukon Gold or another waxy potato; starchy Russets tend to fall apart during the long roast.
Do not crowd the pan. If the potatoes are piled on top of each other, they will steam rather than crisp.
If the pan looks dry before the potatoes are tender, add a splash more hot water or stock.
The ones that keep coming up.
Can I use bottled lemon juice?
Freshly squeezed juice contains essential oils in the zest and pith that bottled versions lack, which significantly changes the depth of the flavor.
Why use stock instead of all water?
Stock adds a savory foundation that balances the sharpness of the lemon and creates a more robust pan sauce.
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