Ingredients
Method
Prepare the Potatoes
- Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving crispy potatoes.
- Wash and scrub the Yukon Gold potatoes thoroughly to remove any dirt. Cut them into wedges, aiming for uniform size to ensure even cooking.
- In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper. Whisk together until well combined.
- Add the potato wedges to the bowl and toss them in the lemon mixture until they are evenly coated. This step infuses the potatoes with flavor.
Roast the Potatoes
- Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Spread the coated potato wedges in a single layer on the baking sheet. Make sure they are not overcrowded, as this will help them crisp up.
- Pour the vegetable broth around the potatoes on the baking sheet. This will create steam during roasting, helping to cook the potatoes through while keeping them moist.
- Place the baking sheet in the preheated oven and roast for 30-35 minutes, flipping the potatoes halfway through. This ensures they are golden and crispy on all sides.
- After 30-35 minutes, check for doneness. The potatoes should be fork-tender and crispy. If they need more time, continue roasting for an additional 5-10 minutes.
Serve
- Once done, remove the potatoes from the oven and let them cool for a few minutes. This helps them crisp up even more.
- Serve the crispy Greek lemon potatoes warm, garnished with fresh parsley or additional lemon wedges if desired.
Nutrition
Notes
For extra crispiness, you can soak the potato wedges in cold water for 30 minutes before seasoning. This removes excess starch. Ensure to dry them thoroughly before tossing with the oil and seasonings.