Greek Roasted Yukon Gold Potatoes

Preheat the Oven: Preheat your oven to 450°F (230°C).

Prepare the Potatoes: Peel the Yukon Gold potatoes and cut them into wedges (about 6-8 wedges per potato, depending on size). Place them in a large 9x13-inch baking dish or a rimmed baking sheet.

Make the Marinade: In a large measuring cup or bowl, whisk together the olive oil, lemon juice, chicken broth (or water), kosher salt, oregano, thyme, black pepper, and minced garlic (if using).

Coat the Potatoes: Pour the marinade over the potatoes and toss to ensure they are evenly coated. Arrange the potatoes in a single layer in the baking dish or on the baking sheet.

Bake the Potatoes: Roast for 45-55 minutes, or until the potatoes are tender and golden brown. Flip the potatoes halfway through cooking to ensure even browning and crispiness. You'll know they are done when they're golden and crispy on the outside and fork-tender on the inside.

Garnish and Serve: Once the potatoes are roasted, remove them from the oven. Garnish with chopped fresh parsley or chives, if using. Serve warm and enjoy!

For extra crispy potatoes, ensure the potatoes are spread in a single layer on the baking sheet and not overcrowded, to prevent steaming instead of roasting.

For an extra touch of flavor, add some lemon zest along with the lemon juice to the marinade.

While Yukon Gold potatoes are ideal for this recipe, you can also use other thin-skinned varieties like red potatoes, baby yellow potatoes, or fingerling potatoes. Russet or sweet potatoes will require longer cooking times.

For a stronger garlic flavor, you can add more minced garlic cloves to the marinade or even roast whole garlic cloves alongside the potatoes.

If you don't have fresh herbs for garnish, a sprinkle of dried parsley or oregano will work just as well.

Consider adding crumbled feta cheese or Parmesan cheese for extra flavor and richness when serving.