Greek Lemon Roasted Potatoes Recipe

Heat the oven to 400°F (200°C). If you want deeper browning, let the baking pan warm up while the oven heats.

Peel the potatoes and cut them into large wedges. Keeping them chunky helps them stay intact while roasting.

In a large bowl, stir together olive oil, lemon juice, water, garlic, dried oregano, sugar, and bay leaves. Add a little lemon zest if you like.

Arrange the potatoes in a baking pan and pour the mixture over. Tuck in the rosemary and thyme so the aroma infuses as it bakes.

Roast for about 75 minutes total. Around the 45-minute mark, turn the potatoes so different sides get time against the pan and brown evenly.

If there’s still lots of liquid near the end, raise the heat to 425°F (220°C) for the last 10–15 minutes to let it evaporate and concentrate.

Remove bay leaves if you prefer. Sprinkle with parsley and serve hot.