A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!

koko

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.

  • Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.

  • Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

Cook's Note:

You could alternately roast these in a foil pan on the grill for about 30 to 40 minutes.

Nutrition Facts

282 calories; protein 4.6g 9% DV; carbohydrates 39.9g 13% DV; fat 12.2g 19% DV; cholesterolmg; sodium 789.1mg 32% DV. Full Nutrition

Reviews (152)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2014
The fresh lemon juice really shines in this recipe. Followed the instructions to the letter and I wouldn't change a thing. Thanks koko for a new potato dish. Read More
(29)

Most helpful critical review

Rating: 3 stars
07/06/2015
Made these two nights in a row grilling them both times; the first with oregano and I overcooked and over browned them. Watch carefully as the broth evaporates quickly. Also I found I wasn't particularly fond of either the lemon or the oregano. Tonight I tried them again this time with fresh dill and I kept a closer eye. Much better although I still found them too tangy from the lemon juice. If I was to try them a third time I'd either cut way back on the lemon or eliminate it completely. Read More
(15)
230 Ratings
  • 5 star values: 190
  • 4 star values: 30
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/14/2014
The fresh lemon juice really shines in this recipe. Followed the instructions to the letter and I wouldn't change a thing. Thanks koko for a new potato dish. Read More
(29)
Rating: 5 stars
08/29/2015
Just like the potatoes at my favourite restaurant. Don't change anything. if you omit the lemons and oregano, like some suggested, then your not making Greek style Lemon potatoes. Read More
(24)
Rating: 5 stars
12/29/2014
I love lemon potatoes from my neighborhood Greek restaurant and this recipe is just about as close as you can get to theirs! I definitely will be making this again!!! (The only thing I did different was use vegetable stock instead of chicken because I'm a vegetarian. Otherwise, I made the recipe exactly as it says.) Read More
(24)
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Rating: 3 stars
07/05/2015
Made these two nights in a row grilling them both times; the first with oregano and I overcooked and over browned them. Watch carefully as the broth evaporates quickly. Also I found I wasn't particularly fond of either the lemon or the oregano. Tonight I tried them again this time with fresh dill and I kept a closer eye. Much better although I still found them too tangy from the lemon juice. If I was to try them a third time I'd either cut way back on the lemon or eliminate it completely. Read More
(15)
Rating: 5 stars
09/17/2014
I love Greek potatoes just a sprinkle of feta to finish it Read More
(14)
Rating: 5 stars
03/12/2015
Very good! I also added some fresh, finely grated garlic and some rosemary and thyme. Marinated for a couple hours before roasting. Read More
(13)
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Rating: 5 stars
02/08/2018
I added a few more teaspoons of Oregano! My boyfriend is Greek and was over my shoulder screaming "it needs more oregano! If its going to be Greek, it needs MORE!" lol and he was right, tasted better with more. Also, I saved 1/2 a lemon for the end and when the dish was almost done, I poured it on top. When lemon cooks, I find it to turn bitter and lose it's 'lemon' taste, so I just added some in the end just to keep the flavor. It turned out great. Read More
(11)
Rating: 5 stars
08/06/2015
Excellent and very easy! I lined my pan with foil which helps a lot in the cleanup. It's a good thing that I always check because even after adding the broth, the liquid was eventually absorbed or evaporated. So each of the times later when I checked, I added a little water which helped. It would have been awful if the potatoes became stuck to the pan, and they were starting to. Great recipe, koko! Read More
(10)
Rating: 5 stars
09/26/2015
I was afraid all that chicken broth would make the potatoes soupy, but it didn't and the lemon and oregano made the dish taste authentic. Very yummy, have made it twice and can tell I'll be making it again and again. Thanks! Read More
(7)