Greek lemon potatoes are russet potatoes roasted in a savory broth of chicken stock, olive oil, lemon juice, and oregano, then broiled until golden and crispy on top. The combination of pan juices and high heat creates tender insides with caramelized edges.
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Preheat oven to 400°F (200°C).
Peel the russet potatoes and cut them into thick wedges. Arrange them in a single layer in a large roasting pan.
In a large bowl or measuring cup, combine the chicken stock, olive oil, and fresh lemon juice.
Whisk in the Dijon mustard, dried oregano, paprika, black pepper, and salt until well combined.
Pour the liquid mixture evenly over the potato wedges in the pan.
Smash the garlic cloves with the side of a knife and scatter them throughout the pan.
Cover the roasting pan tightly with aluminum foil.
Bake for 45-60 minutes, or until the potatoes are fork-tender.
Carefully remove the foil. Set the oven to broil.
Return the uncovered pan to the oven and broil for 5-10 minutes, watching closely, until the tops of the potatoes are golden brown and slightly crisped.
Remove from the oven and let rest for a few minutes. Serve hot, spooning the pan juices over the top.
Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through, optionally broil for 2–3 minutes to restore crispness.
Yes. Russets work best for tenderness, but Yukon golds or red potatoes work too—reduce cooking time by 5–10 minutes as they're smaller.
Use your oven's high broil setting, positioned 4–6 inches from the element. Watch closely—broiling takes 3–5 minutes and potatoes brown quickly.
Yes. Roast potatoes fully, cool, and refrigerate up to 2 days. Reheat in a 350°F oven for 10–15 minutes, then broil briefly to crisp.
Yes, but you'll miss the caramelized top. Extend roasting time by 10–15 minutes at 425°F until edges are golden.
Check liquid level halfway through roasting. If needed, add 1/4 cup more stock. Potatoes should be mostly submerged initially.
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