With just six ingredients plus spices, these Greek roasted potatoes are quick and simple, but BIG on flavor! They have crispy edges, creamy centers, and plenty of bright, lemony tang. Only 5 minutes of prep time!
Ingredients
5small potatoescut into wedges, skin on, Note 1
3lemonsjuiced, Note 2
⅓cupolive oiluse a Greek brand if possible (1.12 oz | 80 ml)
sea saltto taste
ground black pepperto taste
1teaspoonoregano
4garlic clovescrushed and peeled
½teaspooncayenne pepper
2tablespoonsbuttermelted
3tablespoonsminced parsley
Instructions
Preheat the oven to 395 F | 200 C.
In a large bowl, toss potatoes, lemon juice, oil, salt, pepper, oregano, garlic and cayenne pepper. Place in a large baking dish.
Roast in the middle of the oven for about 30 minutes. Remove from the oven, add melted butter and toss the potatoes carefully with a spoon then bring back in the oven.
Increase the temperature to 425 F | 220 C and roast until the liquid is dried. About 25 minutes.
Remove, sprinkle with parsley and serve immediately.
Notes
Storage Tips: - Store leftover roasted potato wedges in an airtight container in the refrigerator for up to 3 days. - Reheat the potatoes in the oven at 350 degrees until hot and crisp, or an air fryer at 375 degrees. Check the potatoes every 5 minutes or so. Serve immediately.Note 1: Gold potatoes are a great all-purpose potato for roasting. They hold their shape, crisp nicely, and have creamy centers. Note 2: For best results, use fresh squeezed lemon juice. It's far superior to bottled lemon juice.