Melt in your mouth Greek lemon potatoes are roasted with a flavorful lemon broth for a vibrant twist on your typical side dish. These potatoes are roasted until they’ve absorbed the liquid and develop a golden brown exterior and a flavorful, tender interior that will blow you away.
Peel potatoes and cut into thick wedges - quarter medium size or slice large into 6 wedges.
Place potatoes in a large bowl along with the remaining ingredients. I like to mix them in a bowl rather than a roasting pan to ensure all the potatoes get coated.
Transfer potatoes and all the juices in a large baking dish. I use a 9x13 oval baking dish with 2 ½ inch sides.
Roast for 30 minutes. Turn potatoes, roast for another 30 - 40 minutes until the liquid has mostly evaporated and the potatoes are golden brown. I like to make sure the garlic is covered by potatoes so it doesn't burn and lose its mellow flavor.
If you want more golden color, you can put these under the broiler for a minute or two. Keep an eye on them.
Serve the potatoes along with the pan juices.
Notes
I don’t mince the garlic, rather I smash them and keep them whole. Doing this gives flavor and prevents bits and pieces of garlic from burning which turns them bitter. The garlic is optional as the Greek potatoes I had didn’t have garlic. You can add them or not, it's up to you. You can be daring and eat the cooked cloves or simply discard them as they did their job.If you have any pan juices left, save it for a dressing for a salad. This is good stuff and shouldn't be wasted. You can also use it to top a baked potato or drizzle over your favorite protein.