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Crispy Greek-Style Lemon Potatoes With Garlic And Oregano

Deliciously crispy potatoes infused with the bright flavors of lemon, garlic, and oregano, perfect as a side dish for any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes (Yukon gold or red) Look for firm, smooth-skinned varieties.
  • 1/4 cup olive oil Can substitute with avocado oil.
  • 2 whole lemons, juiced
  • 4 cloves garlic, minced Alternatively, use garlic powder.
  • 1 tablespoon dried oregano
  • to taste salt and black pepper Be careful not to overload with salt.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut the potatoes into wedges.
  3. In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  4. Add the potato wedges to the bowl and coat them thoroughly.
  5. Spread the wedges in a single layer on a baking sheet lined with parchment paper.
Cooking
  1. Bake for 30-40 minutes until the potatoes are golden brown and crispy, turning halfway through.
  2. Once crispy, remove from the oven and let cool slightly before serving.

Notes

Store in an airtight container in the fridge for up to 3 days. For the best texture when reheating, use a hot oven instead of a microwave.