- 4 PotatoesRusset, unpeeled, cut in wedges
- ¼ cup Olive oil
- ½ tsp Kosher Salt
- 1 ½ tbsp Lemon juice
- ½ tsp Lemon zest
- Black pepperto taste
- 4 cloves Garlicunpeeled
For tzatziki sauce:
- 2 cups Greek yogurtplain
- 1 Persian cucumbersgrated, squeezed
- 1 clove Garlicminced
- 1 tbsp Dillminced
- 3 tbsp Lemon juice
- Saltto taste
Roasted Greek Lemon Potatoes
45 minutes is all you need to make these Roasted Greek Lemon Potatoes. Crispy, lemony oven-roasted potatoes are perfect when scooped up with homemade tzatziki sauce that’s so delicious it will quickly become a family favorite. And you can whip it up while the potatoes roast. So good.
Any variety of potato works well in this recipe, but I prefer starchy potatoes, such as Russets or baking potatoes. Russets get the crispiest skin and roast up deliciously golden brown. These roasted potatoes make a wonderful meal with Greek roast chicken and a salad of chopped bell pepper, English cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese, dressed with flavorful homemade Greek salad dressing.
To make the Roasted Greek Lemon Potatoes, you will need the following ingredients:
Steps to make Roasted Greek Lemon Potatoes
Preheat the oven to 425 °F.
On a large sheet pan, toss the potato wedges with ¼ cup olive oil, 1 ½ tablespoons lemon juice, ½ teaspoon lemon zest, 4 unpeeled garlic cloves, ½ teaspoon kosher salt, and black pepper to taste. Use your hands to mix the potatoes. Make sure they are all coated well with the oil, lemon juice, and spices.