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Authentic Greek Potatoes

Crispy, golden wedges of Yukon Gold potatoes paired with zesty lemon and aromatic garlic, creating a delightful dish that satisfies every palate.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Yukon Gold potatoes (peeled and cut into 2-inch wedges) Best for creamy texture.
  • 1/2 cup extra virgin olive oil Adds healthy fats and richness.
  • 1 cup chicken broth (or vegetable broth) For moisture and flavor infusion.
  • 1/2 cup fresh lemon juice (from 3-4 lemons) Brightens the dish.
  • 4 cloves garlic (minced) Infuses wonderful aroma and taste.
  • 2 teaspoons dried oregano A classic Greek herb that enhances flavor.
  • 1 teaspoon kosher salt To season.
  • 1/2 teaspoon black pepper Adds a subtle kick.
  • 1 teaspoon Dijon mustard (optional) For depth of flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel the potatoes and cut them into 2-inch wedges. Soak the wedges in cold water for 30 minutes to remove excess starch.
  3. Drain the potatoes and dry them thoroughly with a clean kitchen towel.
  4. In a large bowl, combine the dried wedges with olive oil, lemon juice, minced garlic, oregano, salt, pepper, and mustard if using. Toss until fully coated.
  5. Spread the seasoned potato wedges in a large baking dish in a single layer.
  6. Pour chicken or vegetable broth around the edges of the dish.
Cooking
  1. Place the dish in your preheated oven and bake for 45 minutes, flipping the potatoes halfway through.
  2. After 45 minutes, if the potatoes need more crispiness, increase the temperature to 425°F (220°C) and bake for an additional 20-30 minutes until golden brown.
Serving
  1. Once done, garnish the potatoes with fresh oregano and lemon wedges. Serve hot.

Notes

These potatoes are best served hot, right from the oven. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.