These potatoes are probably the MOST flavorful potato side dish I’ve ever made! They also have the perfect texture with being soft on the inside and nice and crispy on the outside!
If you’ve ever been to Greece or a Greek restaurant and had their lemon potatoes you’ll know that lovely lemon kick that you get with their potatoes! These are definitely a staple in my kitchen now and I hope yours as well!
Greek Style Lemon Potatoes
- 2 pounds yellow potatoes cut into wedges (keep skin on)
- 1/4 cup olive oil *see notes
- 2 lemons juiced
- 1/4 cup chicken stock or bone broth
- 1/4 teaspoon garlic powder
- 1 1/2 tablespoons dried oregano
- Kosher salt to taste
- Freshly ground black pepper to taste
Preheat oven to 400 degrees F
In a large mixing bowl, add the olive oil, lemon juice, chicken stock (or bone broth), garlic powder and oregano and whisk together. Add in your potato wedges and toss them until well coated.
Add the potatoes to parchment paper lined baking sheet, making sure to spread them out. Season liberally with salt and pepper.
Bake for 35 minutes, flip the potatoes, then bake for another 20 minutes. To finish them, I recommend using the broiler on high for just 2-3 minutes or until the edges brown!
*I prefer to use garlic infused olive oil here INSTEAD of adding garlic powder, like this one!