Slow Roasted Greek Lemon Potatoes
Ingredients
- 3 lbs 1.3 kg potatoes, peeled and cut into wedges
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- 4 cloves garlic minced
- 1 ½ cups chicken broth or vegetable broth
- 2 tsp dried oregano
- 1 tsp paprika optional
- 1 tsp salt or to taste
- ½ tsp black pepper
- 2 tbsp semolina optional, for extra crispiness
- Fresh parsley for garnish
- Lemon slices for serving
Instructions
- Peel the potatoes, cut them into long wedges, and pat them dry.
- Whisk the lemon juice, olive oil, garlic, broth, oregano, paprika, salt, and pepper until well combined.
- Toss the potato wedges in the mixture until fully coated. Add semolina if using, and mix gently so it adheres.
- Spread the potatoes in a single layer in a baking dish and pour all remaining marinade over them.
- Roast at 375°F (190°C) for about 1 hour, then flip each wedge.
- Continue roasting for another 45–60 minutes until the liquid evaporates and the potatoes turn golden and crispy.
- For extra crispiness, broil for 3–5 minutes at the end.
- Garnish with fresh parsley and serve with lemon slices.
Notes
Yukon Gold yields a creamy interior; russet gives a fluffier texture.
Semolina adds authentic Greek-style crispiness.
Broth deepens the flavor—avoid substituting with plain water if possible.
Flipping halfway ensures even caramelization.
Add lemon zest at the end for brighter citrus flavor.
Pairs well with chicken souvlaki, lamb chops, fish, or tzatziki.