Greek Lemon Potatoes


  • 68 Yukon Gold Potatoes or 4 large russet baking potatoes, peeled and quartered
  • 23 Garlic cloves, chopped
  • 1/2 C Olive Oil
  • 1 T of Greek/Mediterranean Oregano
  • 1 C Chicken Broth
  • 1/2 C Lemon Juice
  • Salt & Pepper


  1. Preheat the Heat oven to 400 degrees.
  2. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer.
  3. Add broth, olive oil, lemon juice, dried oregano, garlic and salt, and pepper generously.
  4. Toss potatoes until well coated.
  5. Bake, uncovered, until fork-tender and crispy on the edges, about 1hr-1:15 minutes, rotate pan halfway through to crisp evenly.
  6. Garnish with more oregano or fresh parsley, pour any juice remaining in the pan over the potatoes and serve hot.


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