There’s something about the combination of lemon and potatoes that feels both simple and elevated at the same time. These lemony roasted potatoes are one of those dishes I come back to again and again—bright, comforting, and effortlessly impressive. The edges turn perfectly golden and crisp, while the centers stay soft and tender, soaking up all that citrusy, garlicky goodness.

This recipe was inspired by my love for Mediterranean flavors—clean, vibrant, and meant to be shared. It’s the kind of side dish that quietly steals the spotlight, whether you’re serving it alongside a casual weeknight dinner or as part of a more polished spread for guests. And honestly, it’s hard not to reach for just one more piece straight from the pan.

With just a handful of ingredients and a little time in the oven, you get something that feels so much more special than the effort it takes. Bright, cozy, and full of flavor—this is one of those recipes that earns a permanent spot in your rotation.

Now that you know exactly why these have become such a staple in my kitchen, let’s get into how to make them. The process is simple, the ingredients are minimal, and the payoff is that perfect balance of crispy, golden edges and bright, lemony flavor.

Serves: 4

Ingredients

5-6 Yukon gold potatoes, cut into large wedges

2 lemons, juiced 

1 tablespoon dried oregano 

Salt

3-4 cloves garlic, thinly sliced 

1/4 cup extra virgin olive oil 

1 1/2 containers chicken broth

Directions

Preheat oven to 425° F. Peel and cut potatoes. Place in a small casserole dish. In a mixing bowl, add chicken broth, lemon juice, sliced garlic, olive oil, salt and oregano. Stir mixture. Pour mixture over potatoes. Stir until potatoes are coated in mixture.  Place potatoes in oven for about an hour. Every 20 mins or so baste the potatoes. This will keep them from drying out. If the level of the liquid gets very low, add more broth to the potatoes. After an hour, or when potatoes are soft and golden brown, take them out of the oven. Enjoy!