Greek Lemon Potatoes Recipe

Hello, foodies! I’m so excited to be back with another cozy and delicious fall recipe. Today, we’re talking about one of my all-time favorite Greek dishes—Greek Lemon Potatoes! They’re the perfect side for your holiday table: crispy on the outside, tender on the inside, and packed with bright, zesty flavor.
This amazing recipe comes from my friend Dean Tripodes, owner of Baywalk Marketing.
Greek Lemon Potatoes~ Patates Sto Fourno Recipe
Recipe by: Dean Tripodes from Baywalk Marketing.
Ingredients:
- 6 pounds russet potatoes
- 2/3 cup olive oil
- 2/3 cup lemon juice (about 4 lemons)
- 1 1/2 cup chicken stock
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt (optional)
- 1 teaspoon dried oregano & juice from 1 lemon (to serve)
Method:
- Preheat oven to 400 degrees F.
- Peel the potatoes. Cut potatoes lengthwise, and then cut them in half again to make long 1/4 potato wedges.
- We recommend baking them in a disposable full-size deep steam table pan for easy clean up afterward. Typical size is 19- 9/16 x 11 5/8 x 3-3/16. Otherwise roast in a large pan.
- Add potato wedges to the pan. Add olive oil, lemon juice, and chicken broth to cover the wedges. Mix with a large serving spoon so the potato wedges are covered.
- Season the potatoes with oregano and black pepper. Stir and toss to coat evenly.
- Roast potatoes in the preheated oven until golden brown and fork-tender. If potato wedges are in a single layer, cooking time should be about 1 hour and 15 minutes.
- If potato wedges are in a single layer, cooking time should be about 1 hour and 15 minutes. If potato wedges are in two layers stacked on top of each other, cooking time maybe 1 hour and 45 minutes.
- Sprinkle with a pinch of oregano and fresh lemon juice to serve.
Don’t forget to check out Baywalk Marketing for all your Greek news!!
Kali Orexi!
So good!!
Thank you so much!!