Rating: 5 stars
234 Ratings
  • 5 star values: 192
  • 4 star values: 31
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0

Greek lemon potatoes are a great complement to souvlaki. Here they're oven-roasted, but I often cook them on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!



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


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

  • Put potato wedges in a large bowl. Drizzle with olive oil and lemon juice and toss to coat. Season 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 potatoes.

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

Cook's Note:

Alternately, you could roast these in a foil pan on the grill for 30 to 40 minutes.

Nutrition Facts

282 calories; protein 4.6g; carbohydrates 39.9g; fat 12.2g; sodium 789.1mg. Full Nutrition