Authentic Greek Potatoes (Crispy, Creamy & Full of Flavor!)
These Authentic Greek Potatoes are roasted in a lemon-garlic broth for unbeatable flavor and texture. Crispy edges, a creamy center, and Mediterranean herbs make this a crowd-favorite side dish!
Equipment
- Large roasting pan
- Baking tray
- Microplane
Ingredients
For the Potatoes
- 1.2 kg Yukon Gold potatoes Peeled and cut into thick wedges
For the Lemon-Garlic Broth
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup olive oil extra virgin, for roasting and crisping
- 1/3 cup fresh lemon juice
- 5 cloves garlic finely grated
- 1 tbsp dried oregano
- 2 tsp salt Don’t reduce—potatoes need it
For Garnish (Optional)
- lemon wedges
- fresh oregano leaves
Instructions
- Preheat oven to 200°C (390°F), or 180°C for fan-forced ovens.
- Peel the potatoes and cut into thick wedges. Ensure uniform size for even roasting.
- Place potatoes in a large roasting pan. Add broth, olive oil, lemon juice, garlic, oregano, and salt. Toss to coat well and let sit 20–30 minutes to absorb flavors.
- Roast for 20 minutes, then flip the wedges. Roast an additional 25–30 minutes until most of the liquid is absorbed or evaporated.
- Transfer potatoes to a clean baking tray. Drizzle reserved oil from the original pan over the top.
- Return to oven and roast for 35–40 minutes, turning occasionally, until golden and crisp on the edges.
- Optionally, return the original pan to the oven for 10 minutes to reduce garlic juices and lightly toast them.
- Transfer potatoes to a platter, drizzle with reduced pan juices, and garnish with lemon wedges and oregano leaves.
Video
https://youtube.com/watch?v=your-video-id
Notes
Use Yukon Gold or Desiree potatoes for best results. Don’t skip the resting phase before roasting—it infuses deep flavor. For ultimate crispness, transfer to a clean tray for the second roast. Finish with reduced garlic pan juices for extra flavor.