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Serving of golden, crispy Greek lemon and herb roasted potatoes garnished with fresh parsley on a rustic plate.

Zesty Lemon & Herb Roasted Potatoes: Unbelievably Crispy Greek Style

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Imagine sinking your teeth into a potato so perfectly crispy on the outside, yet wonderfully fluffy on the inside, bursting with bright, tangy lemon and aromatic Mediterranean herbs. These aren’t just any roasted potatoes; they’re an ode to authentic Greek flavors, designed to deliver that coveted, shatteringly crisp exterior every single time. Ideal as a vibrant side dish for any meal, from a simple weeknight dinner to an elegant gathering, these potatoes will quickly become your go-to recipe for a taste of sunshine.

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch wedges
  • 1/4 cup extra virgin olive oil
  • Juice of 2 large lemons (about 1/2 cup)
  • 1/2 cup vegetable broth or water
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • Optional: Fresh parsley or dill, chopped, for garnish

Instructions

  1. Prep potatoes: Peel and cut potatoes into uniform 1-inch wedges or chunks. Place them in a large bowl and cover with cold water. Let soak for at least 15-20 minutes to remove excess starch, which is key for achieving maximum crispiness.
  2. Preheat oven: While the potatoes are soaking, preheat your oven to a high temperature of 425°F (220°C).
  3. Drain and dry: Drain the potatoes thoroughly. Spread them out on a clean kitchen towel or several layers of paper towels and pat them completely dry. Any excess moisture will prevent them from crisping properly.
  4. Season: In a large bowl, combine the extra virgin olive oil, fresh lemon juice, vegetable broth, minced garlic, dried oregano, sea salt, and freshly ground black pepper. Add the thoroughly dried potato wedges and toss well to ensure every piece is evenly coated with the zesty marinade.
  5. Roast: Arrange the seasoned potatoes in a single layer on a large, sturdy baking sheet. Do not overcrowd the pan; if necessary, use two baking sheets to ensure ample space between potatoes, which allows them to roast rather than steam.
  6. Flip and crisp: Roast for 20 minutes. Carefully remove the baking sheet from the oven, flip the potatoes with a spatula, and return to the oven for another 20-25 minutes, or until they are deeply golden brown and wonderfully crispy. For an extra boost of crispiness, you can broil them for the last 2-3 minutes, watching very closely to prevent burning.
  7. Serve: Transfer the crispy Greek lemon potatoes to a serving dish. Garnish with fresh chopped parsley or dill, if desired, and serve immediately as a vibrant and irresistible side dish.

Notes

The soaking and thorough drying of the potatoes are CRUCIAL steps for achieving that ultimate, shatteringly crisp exterior. Do not skip them! For even crispier results, use a dark metal baking sheet and avoid lining it with parchment paper, as direct contact with the hot metal enhances browning. Ensure potatoes are in a single layer without overcrowding; steaming will prevent crisping. Taste and adjust seasoning after roasting. A final squeeze of fresh lemon juice just before serving can brighten the flavors even further. These potatoes pair beautifully with grilled chicken, roasted fish, or any Mediterranean-inspired main course.

  • Author: Cook Reel
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 4g
  • Sodium: 250mg
  • Fat: 18g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://cookreel.com/truly-crispy-greek-lemon-potatoes/

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