Greek-Style Lemon Potatoes with Garlic & Oregano

Greek-Style Lemon Potatoes with Garlic & Oregano

Crispy and flavorful Greek-Style Lemon Potatoes infused with garlic, oregano, and lemon juice, perfect as a side dish.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Side Dish

Cuisine: Greek, Mediterranean

Calories: 250

Ingredients Method Notes

Ingredients

Main ingredients

2 pounds Yukon Gold potatoes Look for firm, unblemished potatoes.
1/4 cup olive oil Avocado oil can be used as a high-heat alternative.
4 cloves garlic, minced
2 tablespoons fresh oregano, chopped Can substitute with 1 tablespoon dried oregano.
2 medium lemons, juiced Juice for added flavor.
to taste Salt and pepper

Method

Preparation

Preheat your oven to 425°F (220°C).
Wash and cut the Yukon Gold potatoes into wedges.

Mixing Ingredients

In a large bowl, combine olive oil, minced garlic, oregano, lemon juice, salt, and pepper. Stir until well mixed.
Add the potato wedges to the bowl and toss until fully coated.

Roasting

Spread the potatoes on a baking sheet in a single layer to ensure even roasting.
Roast in the oven for about 40-45 minutes, flipping halfway through, until golden brown and crispy.

Serving

Let the potatoes sit for a few minutes after baking. Serve warm, garnished with fresh oregano if desired.

Notes

These potatoes pair wonderfully with grilled chicken, lamb, or a refreshing Greek salad. Can be stored in an airtight container for up to 3 days in the fridge.