Can I make these ahead for a party?

Yes. Roast almost to done, cool, then finish in the oven before serving to re-crisp.

What potato is best for crispiness?

Russets get the crispiest crust; Yukon Golds yield a creamier interior. Both work well — it’s a texture preference.

Does the broth step really matter?

Absolutely. That mid-roast splash steams the insides and turns into a savory glaze. Skip it and you risk dry centers.

Can I use bottled lemon juice?

You can , but fresh lemon makes a bright, clean difference. If you’re going authentic, squeeze fresh.

What if my potatoes brown unevenly?

Cut them uniformly, dry them well, and avoid overcrowding. Flip every 10–15 minutes during the second roast phase.

Crispy Greek Lemon Potatoes — Easy Oven-Roasted Recipe

Description

Bright, herb-scented wedges roasted until the edges shatter and the centers stay pillowy — Authentic Greek Potatoes that sing of lemon, garlic, and oregano. Simple technique, huge payoff.

Ingredients

Russet or Yukon Gold potatoes — about 2.5–3 lbs, scrubbed (peel if you prefer)
Fresh lemon juice — about ½ cup (use real lemons)
Extra-virgin olive oil — about ½ cup
Garlic — 4–6 cloves, finely minced or pressed
Dried oregano — 2 tbsp (Greek oregano if you can get it)
Salt — 1 tsp (adjust to taste)
Freshly ground black pepper — ½ tsp (or to taste)
Vegetable or chicken broth (or water) — ½ cup
Fresh parsley or oregano, chopped, for finishing (optional)

Instructions

Rinse the spuds and cut them into uniform pieces — wedges about 1–1.5 inches wide or 1-inch cubes. Consistent size = even cooking. Bold tip: Don’t skimp on uniform cuts.
Fill a large bowl with cold water and soak the cut potatoes for at least 30 minutes. This pulls surface starch and helps the skins get extra crispy when roasted. Drain and pat completely dry with clean towels. Dryness = crunch.
Heat your oven to 400°F (200°C) and position the rack in the middle. A hot oven is essential for good browning.
In a big mixing bowl whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Taste the mix — it should be lively. Toss the dried potatoes in this mixture until each piece is well coated.
Spread the potatoes in a single layer on a roomy baking sheet or roasting pan. Do not overcrowd — steam kills crisp. If they’re touching, use a second pan.
Roast for 20–25 minutes without moving them. Let the bottoms get golden before you flip anything. Patience here pays off.
Pull the pan out, turn each piece so new sides get direct heat, and pour the broth (or water) into the pan around the potatoes — not over them. That liquid creates steam to finish cooking the interior while the pan fond forms and flavors everything.
Return the pan to the oven and keep roasting for another 25–35 minutes. Flip the potatoes every 10–15 minutes so they brown on all sides. Scrape up any browned bits and toss them back into the potatoes — they’re pure flavor.
Total cook time usually lands between 50–60 minutes. The potatoes are done when a fork slides in easily and the outsides look deeply golden and crisp. Want them extra-crispy? Crank the oven to 425°F for the last 10–15 minutes or broil for 1–2 minutes — watch like a hawk.
Let the potatoes rest on the pan for 5–10 minutes off the heat so the juices reabsorb. Finish with a sprinkle of fresh parsley or oregano and an extra squeeze of lemon before serving.

Notes

Quick tips for success
- Soak then dry — this is the secret to crunchy edges.
- Single-layer roasting is non-negotiable for crispness.
- Add the broth mid-roast to steam the insides and form a savory glaze.
- Use fresh lemon — bottled juice won’t give that bright pop.
- FYI: a half-and-half swap of oil and butter makes the finish richer if you’re feeling indulgent.
Serving & storage
- Serve these as a classic Pita Side Dish, with grilled fish, roast lamb, or alongside a crisp Greek salad. Leftovers keep in the fridge for up to 3 days; reheat in a hot oven or skillet to restore crunch (microwaves make them soggy). For best flavor, refresh with a little lemon before serving.