Lemon and oregano are a match made in 'side dish Heaven,' and this Buttery and Crispy Greek Lemon Potatoes recipe simply flaunts their affair!

How to Make Greek Lemon Potatoes

If you are looking for a fresh potato recipe, one which uses super fresh and minimally processed ingredients, Buttery and Crispy Greek Lemon Potatoes just may be your answer.

These bright potato wedges boast creamy centers with crispy edges and are bursting with lemon, garlic, and fresh oregano flavor!

Yukon Golds chicken stock olive oil lemons garlic cloves fresh oregano dry oregano Kosher salt {optional for garnish}  Parmesan cheese lemon slices fresh oregano lemon zest

What You'll Need

Adapted from an authentic recipe I observed while visiting Europe, these lemony potatoes are the perfect side dish to roast lamb, chicken souvlaki, Greek meatballs, or a big old juicy burger!

Begin by halving, then quartering the potatoes. Cut each quarter into 2 wedges and place in a large casserole dish.

Heat stock in a large saucepan. Add olive oil, fresh lemon juice, dried oregano, salt, and chopped garlic and stir to incorporate.

Pour the stock mixture over the wedges and toss the potatoes to get them nice and coated. Arrange in a single layer and bake.

After 1 hour of baking, transfer the half-roasted potatoes to a baking sheet. Dip oregano branches in the remaining liquid from the casserole and arrange in and around the wedges. Bake again!

Reduce the pan juices by half or until thickened and somewhat syrupy. Once ready to plate the potatoes, drizzle with the reduced and viscous pan sauce - OMG!

Notice in my photos the charred bits of oregano and garlic pooling in and around the potatoes. Scrape some of that up and sprinkle over the potatoes along with that pan sauce...yup.

Buttery and Crispy Greek Lemon Potatoes! Get the full recipe and many more on my website Not Entirely Average!