Greek Potatoes

Name: Greek Potatoes
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 2 lb Yukon gold potatoes, large (about 2 pounds); 0.25 cup extra virgin olive oil, preferably Greek; 1.5 tsp kosher salt; 0.5 tsp freshly cracked black pepper; 1.5 tsp dried oregano, Mediterranean variety; 0.5 tsp garlic powder; 0.25 cup fresh lemon juice, from 1-2 lemons; 0.25 cup low sodium chicken broth; lemon wedges; fresh oregano or parsley, chopped

Taverna-Style Greek Potatoes — Slow-Roasted Wedges in Lemony Herb Bath

What makes these potatoes unforgettable is the gentle, low-temperature roasting that lets them drink up every drop of the herbed lemon broth. They emerge from the oven with crispy edges and creamy centers, tasting like they came straight from a Greek taverna's wood-fired oven.

MediterraneanGreekSide DishVegetarianGluten FreeNut FreeComfort FoodRoasting

Prep15 min

Cook1 hr 30 min

Total1 hr 45 min

Servings6

Difficultyeasy

Ingredients

2 lbYukon gold potatoes, large (about 2 pounds)
¼ cupextra virgin olive oil, preferably Greek
1½ tspkosher salt
½ tspfreshly cracked black pepper
1½ tspdried oregano, Mediterranean variety
½ tspgarlic powder
¼ cupfresh lemon juice, from 1-2 lemons
¼ cuplow sodium chicken broth

optional for serving

lemon wedges(optional)
fresh oregano or parsley, chopped(optional)

Instructions

Set your oven to 325°F and let it warm while you prep the potatoes. This lower temperature is key — it allows the potatoes to cook through evenly while absorbing all that lemony goodness.
Give the potatoes a good scrub under cool water, then dry them thoroughly with paper towels. Slice each potato in half lengthwise, then cut into wedges about 1 inch wide at the thickest part. The uniform size ensures even cooking.
Arrange the potato wedges in a 9x13 inch baking dish — they can overlap slightly but try to keep them mostly in a single layer. Pour over the olive oil, seasonings, lemon juice, and broth, then use your hands to toss everything together until each wedge is well coated.
Slide into the oven and roast for 75-90 minutes, giving them a gentle toss every 30 minutes to ensure even browning. They're done when fork-tender inside with golden, slightly crispy edges. The liquid should be mostly absorbed with just a bit left in the bottom of the pan.
⏱ 1 hr 30 min
Transfer to a serving platter and finish with fresh lemon wedges and a sprinkle of chopped herbs if you like. These are perfect alongside grilled meats or as part of a mezze spread.