🥔 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