Simple Sheet Pan Greek Lemon Potatoes
These Greek Lemon Potatoes are bright, crispy, and full of flavor. Roasted with lemon, garlic, and oregano, they turn golden on the outside and stay tender inside. Perfect with Greek chicken, grilled lamb, or straight from the pan—zesty and simple all the way.
Servings: 4 servings
Calories: 214kcal
Equipment
- 1 sheet pan
Ingredients
- ½ lb Yukon gold potatoes
- ⅓ cup lemon juice
- ⅓ cup olive oil
- 5 cloves garlic; grated or finely minced
- 1 ½ tbsp dried oregano
- 1 ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 425°F.
- Lightly scrub the potatoes clean being sure not to damage the thin potato skin. Then slice the potoes into 1" wedeges.
- Add 1/3 cup of both lemon juice and olive oil to a medium-sized bowl along with 5 cloves of grated for finely minced garlic, 1 1/2 tbsp of dried oregano, 1 1/2 tsp of salt and a 1/2 tsp of black pepper. Whisk to combine.
- Place the potatoes in a large bowl and pour the marinade over the top of them. Use a spoon to toss the marinade and potatoes together to evenly coat.
- Pour the marinated potatoes onto a baking sheet with a lip and space them out evenly. I like to have the flat sides down on the sheet where possible so they get nice and crispy.
- Bake for 20 minutes and then use a spatula to flip them to the other flat side to bake for 10 more minutes. Remove from the oven when fork tender and serve hot.
Nutrition
Serving: 1portion | Calories: 214kcal | Carbohydrates: 13g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 877mg | Potassium: 281mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1mg