Greek Lemon Potatoes (Oven Roasted)
Crispy and tangy Greek lemon potatoes, roasted to perfection with olive oil, lemon juice, and aromatic herbs. A delightful soy-free side dish or light lunch.
Ingredients
- about 910 g Potatoes (Yukon gold)
- 0.5 cup Olive oil
- 0.25 cup Lemon juice
- 0.5 cup Water
- 4 cloves Garlic
- 2 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2Cut the about 910 g of Yukon gold potatoes into wedges. Aim for pieces that are roughly the same size so they cook evenly.
- 3In a large bowl, combine the 0.5 cup olive oil, 0.25 cup lemon juice, 0.5 cup water, 4 cloves of minced garlic, 2 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Stir these ingredients together.
- 4Add the cut about 910 g of potatoes to the bowl with the liquid mixture. Toss them gently until all the potato pieces are coated evenly.
- 5Arrange the coated potatoes in a single layer in a baking dish. Make sure they are not overlapping too much, as this helps them get crispy.
- 6Bake for 45-50 minutes. Halfway through the baking time, carefully flip the potato wedges. The potatoes are done when they are golden brown and feel tender when poked with a fork.
- 7Serve the Greek lemon potatoes hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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