Description
Crispy Greek lemon potatoes with a fluffy interior and aromatic crust of lemon, garlic, and oregano. This simple Mediterranean side dish brings sunny flavors to every plate.
Ingredients
Scale
- 1 kg potatoes, peeled and cut into wedges
- 60 ml extra virgin olive oil
- Juice of 1–2 lemons
- 3 garlic cloves, finely chopped
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 200°C (400°F).
- In a large bowl, toss potato wedges with olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Spread potatoes evenly on a baking sheet lined with parchment paper.
- Bake for 35-40 minutes, turning halfway through, until golden brown and crispy.
- Garnish with fresh parsley before serving.
Notes
- Use Yukon Gold or Russet potatoes for best texture.
- Do not overcrowd the baking sheet for maximum crispiness.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Reheat in oven to maintain crispy texture.
- For extra crispiness, broil for final 2-3 minutes (watch carefully).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg