🥔 Mediterranean Lemon Garlic Potatoes (Greek Style Patates Lemonates)
⭐ INGREDIENTS (Serves 3–4)
Main
1 kg potatoes (Yukon gold or red), cut into thick wedges
4 garlic cloves, minced
1 medium onion, sliced (optional but adds sweetness)
Liquid Marinade
½ cup chicken or vegetable broth
⅓ cup extra virgin olive oil
¼ cup fresh lemon juice
1 tbsp lemon zest
1 tsp Dijon mustard (for extra flavor)
Seasonings
1 tsp dried oregano (Greek preferred)
½ tsp paprika
½ tsp black pepper
1 tsp salt
½ tsp cumin (optional—but amazing)
Finish
Fresh parsley, chopped
Extra lemon wedges
🔥 INSTRUCTIONS
🥔 1. Prep the potatoes
Wash and cut potatoes into thick wedges.
Do not peel completely—leaving some skin makes them crisp better.
🧄 2. Make the lemon-garlic marinade
In a bowl, whisk together:
broth
olive oil
lemon juice
lemon zest
mustard
oregano
paprika
salt & pepper
cumin
Add the minced garlic and mix well.
🥘 3. Assemble in a baking dish
Place potato wedges in a deep baking dish.
Pour the marinade all over.
Add onion slices if using.
Make sure potatoes are coated fully.
🔥 4. Roast (Two-Stage Method)
Stage 1 – Tenderize
Bake uncovered at 200°C / 400°F for 40 minutes.
Potatoes should start to soften and soak the marinade.
Stage 2 – Crisp
Increase heat to 220°C / 430°F and cook 20–25 minutes more until:
tops are beautifully golden
edges are crispy
sauce reduces to a glossy coating
🌿 5. Finish
Remove from oven and top with:
chopped parsley
extra lemon juice
a sprinkle of oregano
🍽️ SERVE WITH
Perfect with:
Grilled chicken souvlaki
Greek salad
Baked fish
Tzatziki
Rice pilaf
Also great as a snack on its own!
💚 HEALTH BENEFITS
✔ Uses heart-healthy olive oil
✔ Naturally gluten-free
✔ Rich in vitamin C from fresh lemon
✔ Less oily than deep-fried potatoes
✔ High in fiber & satisfying
