Description
These Greek Restaurant-Style Lemon Roasted Potatoes are ultra-tender, crispy on the edges, and soaked in a bright, herby lemon-garlic broth. A perfect Mediterranean side dish for any occasion.
Ingredients
Scale
- 5 pounds russet potatoes, peeled and cut into wedges
- 32 ounces low-sodium chicken stock
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon Dijon mustard
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 7 cloves garlic, smashed
Instructions
- Preheat oven to 400°F and lightly grease a large roasting pan.
- In a large bowl, whisk together chicken stock, olive oil, lemon juice, Dijon mustard, oregano, paprika, salt, pepper, and smashed garlic.
- Place potato wedges in the pan and pour the lemon mixture over them. Toss gently to coat evenly.
- Cover the pan tightly with foil and roast for 40 minutes.
- Remove foil, flip the potatoes, and roast uncovered for another 35–40 minutes until golden and tender, spooning juices over occasionally.
- Let rest for 5–10 minutes and drizzle with remaining pan juices before serving.
Notes
- Use fresh lemon juice for best flavor.
- Flip potatoes halfway through for even browning.
- Broil briefly at the end for extra crisp edges.
- Vegetarian? Swap chicken stock for vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg