These Garlic and Lemon Roast Potatoes are baked in a vegetable or chicken broth flavored with olive oil, lemon, garlic, and herbs.

The lemon juice gives the potatoes a delicious tangy flavor as it soaks into the potatoes while baking, and the olive oil adds richness creating golden, crispy edges.

Enjoy as the perfect side dish (or on its own😋) to just about anything!

Visual Instructions

Here is a quick summary of how to make this recipe. The recipe card below will have more details.

Whisk together a mixture of ¼ cup olive oil, 2 Tablespoons lemon juice, 1 cup vegetable or chicken broth, 3 or 4 garlic cloves, peeled and thickly sliced, 1 Tablespoon dried oregano and 1 teaspoon salt.

Cut 2.5 lb (1 kg) potatoes into chunks or wedges (peeled or unpeeled), place on a baking pan. Pour the mixture over them, tossing the potatoes in the pan to coat well.

Bake until crisp and mixture has evaporated

Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 20-25 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan

Optional: Top with feta and sliced olives to serve.

Cut all the wedges or chunks a similar size for even cooking. I cut baby potatoes them in half or quarters (almost bite size so they cook faster.)

Tips for this recipe

Cut all the wedges or chunks a similar size for even cooking. I cut baby potatoes them in half or quarters (almost bite size so they cook faster.)

I used baby potatoes for this recipe, You can use any kind of potatoes you like! If you aren’t using baby potatoes, make sure to choose a starchy potato like Yukon gold or russet.

Use the largest baking dish that you have. It’s OK if some of the potato wedges are on top of each other, but don’t overcrowd the pan. A single (or almost) layer is best.

If they start to brown too much, cover the pan with some aluminium foil for the last part of the cooking time. They should be very browned and crisp, but of course not burnt.

The ideal cooking time can vary in different ovens. Start by baking for 20 minutes, then toss around in the pan. After this the potatoes can take from another 20 to 30 minutes to get nicely browned and crisp on the outside and tender and juicy in the middle. Just keep a close eye on them during the second stage of cooking.

Feel free to adjust the amount of lemon juice as needed. I used 2 to 3 tablespoons to ensure that all the flavors are balanced, not just the lemon.

Easy Garlic and Lemon Roast Potatoes - Greek-style

PREP TIME 10

COOK TIME 50

TOTAL TIME 1

4 -5 servings

These Garlic and Lemon Roast Potatoes are baked in a vegetable or chicken broth flavored with olive oil, lemon, garlic, and herbs.

Ingredients

2.5 lb (1.2 kg) potatoes (see note 1)
¼ cup (60ml) olive oil (I used extra virgin olive oil)
2 Tablespoons (30ml) lemon juice, freshly squeezed (see note 2)
1 cup (250ml) vegetable or chicken broth / stock (see note 3)
4 - 5 garlic cloves - peeled and thickly sliced
1 Tablespoon dried oregano (substitute with dried thyme or parsley)
1 teaspoon salt

Instructions

Position the oven rack in the middle of the oven , and preheat it to 356° F / 180° C (160° C fan).
Cut 2.5 lb (1 kg) potatoes into chunks or wedges (peeled or unpeeled), place on a large baking pan (see note 4)
In a separate small bowl or measuring jug, whisk together, ¼ cup (60ml) olive oil, 2 Tablespoons (30ml) lemon juice, 1 cup (250ml) vegetable or chicken broth, 3 or 4 garlic cloves, peeled and thickly sliced, 1 Tablespoon dried oregano and 1 teaspoon salt.
Pour this mixture over the potatoes, tossing in the pan to coat well.
Roast for 20 minutes. Turn potatoes, roast for a further 20-25 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly olive oil in the pan. (See note 5)
Optional: Top with feta and sliced olives to serve.

Recipe Notes

Cut all the wedges or chunks a similar size for even cooking. I cut baby potatoes in half or quarters (almost bite size so they cook faster.) I used baby potatoes for this recipe. You can use any kind of potatoes you like! If you aren’t using baby potatoes, make sure to choose a starchy potato like Yukon gold or russet.
Feel free to adjust the amount of lemon juice as needed. I used 2 to 3 tablespoons to ensure that all the flavors are balanced, not just the lemon.
Make 1 cup of stock according to package instructions if store-bought - try to opt for low sodium broth or stock if possible.
Use the largest baking pan that you have. It’s OK if some of the potato wedges are on top of each other, but don’t overcrowd the pan. A single (or almost) layer is best.
If the potatoes start to brown too much, cover the pan with some aluminium foil for the last part of the cooking time. They should be very browned and crisp, but not burnt. The ideal cooking time can vary in different ovens. Start by baking for 20 minutes, then toss around in the pan. After this the potatoes can take from another 20 to 30 minutes to get nicely browned and crisp on the outside and tender and juicy in the middle. Just keep a close eye on them during the second stage of cooking.

Nutrition