Roasted lemon potatoes elevate the ordinary potato.

Roasted lemon potatoes are a vibrant, comforting side dish featuring crispy edges and a soft, tangy interior. Infused with olive oil, lemon juice, garlic, and oregano, they deliver a perfect balance of zesty brightness and savory depth. These potatoes pair beautifully with roasted chicken, grilled lamb, or baked fish, as their citrusy notes cut through rich meats and enhance lighter flavors. The slow roasting process caramelizes the potatoes, intensifying their flavor and creating irresistible texture. Their appeal lies in the combination of fresh lemon and herbs, making them both refreshing and hearty—a crowd-pleaser at any table.

Ingredients

• 3 pounds Yukon Gold or Russet potatoes, peeled and cut into wedges
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 3–4 garlic cloves, minced
• 1 tablespoon dried oregano (or 2 tablespoons fresh)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken or vegetable broth
• Chopped fresh parsley (optional, for garnish)

Directions

1. Preheat oven to 400°F (200°C).
2. Prepare potatoes: Place potato wedges in a large bowl.
3. Mix marinade: In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
4. Toss potatoes: Pour marinade over potatoes and toss well to coat.
5. Arrange in pan: Spread potatoes in a single layer in a large roasting pan or baking dish.
6. Add broth: Pour broth around the potatoes (not over them).
7. Roast: Bake uncovered for 40 minutes. Flip potatoes, baste with pan juices, and roast another 30–35 minutes, or until golden and crisp, and most liquid is absorbed.
8. Finish: Broil for 2–3 minutes if you want extra crispiness.
9. Garnish and serve: Sprinkle with parsley and serve hot.

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