Slow Roasted Greek Lemon Potatoes

Ingredients

• 2 lbs (about 1 kg) Yukon Gold or russet potatoes, peeled and cut into wedges
• 1/3 cup olive oil
• 1/3 cup fresh lemon juice (about 2 large lemons)
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp smoked paprika (optional)
• 1/2 cup chicken or vegetable broth
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley (for garnish)
• Lemon wedges (for serving, optional)
  
   Instructions

1. Preheat oven to 375°F (190°C).

2. In a large mixing bowl, combine olive oil, lemon juice, garlic, oregano, thyme, smoked paprika (if using), chicken broth, salt, and pepper.

3. Add potato wedges to the bowl and toss until evenly coated.

4. Arrange the potatoes in a single layer in a large roasting pan or baking dish, pouring the remaining marinade over the top.

5. Cover the dish with foil and roast for 40 minutes.

6. Remove foil, stir the potatoes, and increase oven temperature to 425°F (220°C).

7. Continue roasting, uncovered, for 30-40 minutes, stirring occasionally, until the potatoes are golden and crispy on the edges.

8. Garnish with fresh parsley and serve with lemon wedges, if desired.

Transform simple ingredients into a show-stopping side dish with Slow Roasted Greek Lemon Potatoes! These golden, citrusy wedges are crispy on the outside, tender on the inside, and bursting with Mediterranean flavors. Whether you’re serving them alongside roasted lamb, grilled chicken, or a vegetarian main, these potatoes bring a sunny, irresistible zest to your table. Gather your favorite ingredients and get ready to savor a true Greek classic!