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Simple Sheet Pan Greek Lemon Potatoes

Bring a taste of the Mediterranean to your kitchen with these Simple Sheet Pan Greek Lemon Potatoes. Golden, crispy, and bursting with zesty citrus and garlic, they are the effortless side dish your dinner rotation has been missing.
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Course: Dinner
Cuisine: Greek, Mediterranean
Keyword: Crispy Roasted Potatoes, Greek Lemon Potatoes, Mediterranean Side Dish, Sheet Pan Potatoes,
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 1
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
  • 1½ tbsp grated or finely minced
  • 1½  tsp salt
  • ½ tsp black pepper

Instructions

  • Preheat: Set your oven to 425°F.
  • Prep Potatoes: Lightly scrub the potatoes clean, taking care not to damage the thin skin. Slice them into 1-inch wedges.
  • Make Marinade: In a medium bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt, and black pepper.
  • Toss: Place the potato wedges in a large bowl and pour the marinade over them. Toss with a spoon until every wedge is evenly coated.
  • Arrange: Pour the potatoes onto a rimmed baking sheet. Space them out evenly, ideally with the flat sides down to maximize crispiness.
  • Bake: Roast for 20 minutes. Use a spatula to flip the wedges to the other flat side and bake for an additional 10 minutes.
  • Serve: Remove from the oven when they are fork-tender and serve hot.

Nutrition

Calories: 214kcal | Carbohydrates: 13g | Protein: 2g | Fat: 18g | Sodium: 877mg