Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb (1.4 kg) Yukon Gold potatoes, peeled and cut into thick wedges
- 1/4 cup (60 ml) extra-virgin olive oil, plus extra for pan
- 1/3 cup (80 ml) fresh lemon juice (about 2 large lemons)
- 1 tbsp lemon zest
- 6 large garlic cloves, minced
- 2 tsp dried Greek oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 cups (360 ml) low-sodium chicken or vegetable broth
- 2 tbsp unsalted butter, melted (optional)
- 2 tbsp chopped fresh parsley or dill, for serving
Do This
- 1. Heat oven to 400°F (200°C). Lightly oil a large roasting pan.
- 2. Peel potatoes and cut into chunky wedges; briefly rinse and pat dry.
- 3. Whisk olive oil, lemon juice, zest, garlic, oregano, salt, pepper, and melted butter (if using).
- 4. Toss potatoes in seasoning; spread in pan in a mostly single layer.
- 5. Pour broth around potatoes. Cover tightly with foil and bake 40 minutes.
- 6. Uncover, baste, and roast 30–35 minutes more, turning once or twice, until deeply golden and edges crisp.
- 7. Rest 5–10 minutes; sprinkle with parsley and extra lemon to taste. Serve hot.
Why You’ll Love This Recipe
- Classic Greek taverna flavor at home: bright lemon, fragrant oregano, and rich olive oil.
- Beautiful contrast of textures: fluffy centers with caramelized, crisp-edged exteriors.
- Hands-off roasting: once the pan is in the oven, the oven does most of the work.
- Perfect with roasted meats, grilled fish, or as a standout vegetarian side.
Grocery List
- Produce: Yukon Gold potatoes, lemons, garlic, fresh parsley or dill
- Dairy: Unsalted butter (optional)
- Pantry: Extra-virgin olive oil, dried Greek oregano, low-sodium chicken or vegetable broth, kosher salt, black pepper
Full Ingredients
For the Potatoes
- 3 lb (1.4 kg) Yukon Gold or other yellow potatoes, peeled and cut into thick wedges (about 8 wedges per medium potato)
For the Lemon-Garlic Seasoning
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/3 cup (80 ml) freshly squeezed lemon juice (from about 2 large lemons)
- 1 tbsp finely grated lemon zest (from 1–2 lemons)
- 6 large garlic cloves, minced or pressed
- 2 tsp dried Greek oregano
- 1 1/2 tsp kosher salt (use 1 tsp if using table salt)
- 1/2 tsp freshly ground black pepper
- 2 tbsp unsalted butter, melted (optional, for a richer, restaurant-style flavor)
For the Roasting Pan
- 1 1/2 cups (360 ml) low-sodium chicken broth or vegetable broth
- 2 tbsp olive oil, for greasing the pan (or use cooking spray)
For Serving
- 2 tbsp fresh flat-leaf parsley or fresh dill, finely chopped
- Extra lemon wedges, for squeezing at the table (optional but highly recommended)
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the pan
Set a rack in the center of your oven and preheat to 400°F (200°C). Choose a large, shallow roasting pan or baking dish that allows the potatoes to sit in a mostly single layer. A metal roasting pan or large rimmed baking sheet will give the best browning, but a large ceramic baking dish also works well.
Drizzle or brush the bottom of the pan with about 2 tbsp olive oil (or coat lightly with cooking spray). This helps prevent sticking and encourages a golden, crisp underside on the potatoes.
Step 2: Prep the potatoes
Peel the 3 lb (1.4 kg) potatoes. Cut each potato in half lengthwise, then cut each half into 3–4 long wedges, depending on size. Aim for thick, chunky wedges about 1–1 1/2 inches (2.5–4 cm) at the widest point; this size keeps the centers fluffy while the edges crisp in the oven.
Place the wedges in a bowl of cool water, swish briefly to wash off excess surface starch, then drain and pat them dry thoroughly with a clean kitchen towel or paper towels. Removing surface moisture helps them roast instead of steam.
Step 3: Make the lemon-garlic seasoning
In a medium bowl or large measuring jug, whisk together:
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/3 cup (80 ml) lemon juice
- 1 tbsp lemon zest
- 6 cloves garlic, minced
- 2 tsp dried Greek oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp melted butter (if using)
Whisk until the mixture looks slightly creamy and emulsified. Taste a tiny drop; it should be bold and lemony with enough salt. The flavor will mellow slightly as it bakes, so it should taste a bit more intense than you want the final potatoes to be.
Step 4: Toss potatoes with seasoning and arrange in pan
Place the dried potato wedges into a large mixing bowl. Pour the lemon-garlic seasoning over the potatoes. Toss very well with your hands or a large spatula, making sure every surface of each wedge is coated with the mixture. Take a moment to really turn everything over so the garlic and oregano are evenly distributed.
Transfer the seasoned potatoes to the prepared roasting pan, scraping out any remaining seasoning from the bowl and drizzling it over the top. Spread the wedges into a mostly single layer, with some slight overlap if needed. Try to keep the cut sides facing down as much as possible for better browning.
Step 5: Add broth and cover for the first bake
Pour the 1 1/2 cups (360 ml) broth into the roasting pan, pouring it around and under the potatoes rather than directly over the tops. The potatoes should sit in a shallow pool of liquid, not be fully submerged. This broth will infuse them with flavor and help create that signature soft, creamy interior.
Cover the pan tightly with aluminum foil, crimping the edges well to trap the steam. Place the covered pan into the preheated oven and bake for 40 minutes. During this stage, the potatoes will simmer gently in the lemony broth, becoming tender all the way through.
Step 6: Uncover, roast, and crisp until deeply golden
After 40 minutes, carefully remove the foil (watch for escaping steam). Gently turn the potatoes with a spatula, spooning some of the flavorful pan juices over the tops.
Return the uncovered pan to the oven and continue roasting for 30–35 minutes, turning the potatoes once or twice during this time. If your oven runs cool, you can increase the temperature to 425°F (220°C) for the final 15–20 minutes.
The potatoes are done when:
- The edges are deeply golden and crisp in spots.
- The centers are very tender when pierced with a fork.
- Most of the liquid has reduced to a glossy, slightly thickened, lemony oil at the bottom of the pan.
If the potatoes are tender but not quite browned, leave them in the oven for an additional 5–10 minutes. For extra color, you can switch to the broiler for 2–3 minutes at the very end; just watch closely to avoid burning the garlic.
Step 7: Finish, rest, and serve
Once the potatoes are deeply golden with crisp, caramelized edges, remove the pan from the oven. Let the potatoes rest for 5–10 minutes. This short rest lets the remaining juices thicken slightly and soak back into the potatoes.
Sprinkle generously with the chopped fresh parsley or dill. If you love a punchy lemon flavor, squeeze another wedge or two of fresh lemon over the top just before serving.
Serve the potatoes hot or warm, spooning some of the lemony pan juices over each portion. They pair beautifully with roasted chicken, lamb, grilled fish, or a big Greek salad.
Pro Tips
- Use the right pan: A large, shallow metal pan encourages better browning than a very deep dish. Crowding the potatoes will slow crisping, so use two pans if needed.
- Cut evenly: Try to keep potato wedges a similar size so they cook at the same rate and soften evenly inside.
- Do not skip the covered bake: The first covered stage is where the magic happens, giving you that silky, almost creamy interior before crisping.
- Adjust lemon to taste: Lemons vary. If you prefer a milder flavor, start with a little less juice and add more at the end; if you love tang, finish with extra squeezes of fresh lemon.
- Watch the liquid level: By the end of baking, you want just a small amount of glossy, thickened sauce left in the pan. If it seems to be drying too quickly, add a splash of broth or water.
Variations
- Herb-forward version: Add a handful of fresh herbs (such as rosemary, thyme, or oregano) during the last 15 minutes of roasting for a more aromatic, garden-style twist.
- Spicy lemon potatoes: Stir 1/2–1 tsp red pepper flakes into the lemon-garlic seasoning for a gentle heat that plays nicely with the bright citrus.
- Vegan version: Simply omit the butter and use vegetable broth. Increase the olive oil by 1–2 tbsp for richness if you like.
Storage & Make-Ahead
Store leftover patates fournou in an airtight container in the refrigerator for up to 4 days. To reheat, spread the potatoes on a baking sheet and warm at 375°F (190°C) for 10–15 minutes, until hot and re-crisped at the edges. You can also reheat in a skillet over medium heat with a small splash of water or broth and a drizzle of olive oil.
For make-ahead prep, you can peel, cut, and toss the potatoes with the lemon-garlic seasoning up to 4 hours in advance. Store them covered in the refrigerator, then add the broth and roast when you are ready. If the potatoes have released some liquid while chilling, just pour it all into the roasting pan; it is full of flavor.
Nutrition (per serving)
Approximate values for 1 of 6 servings (with butter, using vegetable broth):
Calories: ~280 kcal; Fat: ~10 g; Saturated Fat: ~2.5 g; Carbohydrates: ~43 g; Fiber: ~4 g; Protein: ~5 g; Sodium: ~480 mg. These numbers are estimates and will vary based on the exact potatoes, broth, and salt used.
