Lemony Roasted Potatoes
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT60M50 Minutes
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Yield:4-6 Servings
Ingredients
- 2 pounds Yukon Gold potatoes, peeled (optional) and cut into wedges
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- Zest of 1 lemon, optional
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Fresh parsley, dill or oregano, for serving, optional
- 907.18g Yukon Gold potatoes, peeled (optional) and cut into wedges
- 78.86ml olive oil
- 59.15ml fresh lemon juice
- Zest of 1 lemon, optional
- 3 cloves garlic, minced
- 4.26g dried oregano
- 4.26g kosher salt
- 2.13g ground black pepper
- Fresh parsley, dill or oregano, for serving, optional
Bring Greek-inspired flavors to your table with these crispy, lemony roasted potatoes, seasoned with garlic and oregano for a bright, savory side everyone will love.
Preparation
STEP 1
Preheat the oven to 425°F.
STEP 2
In a large bowl, toss the potato wedges with olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper until evenly coated.
STEP 3
Spread the potatoes in a single layer on a baking sheet (avoid overcrowding for maximum crispiness).
STEP 4
Roast for 45–55 minutes, turning once or twice, until golden brown, crispy on the edges, and tender inside.
STEP 5
Sprinkle with fresh herbs before serving.