Greek Lemon Potatoes Recipe

Introduction

Greek Lemon Potatoes are a bright and flavorful side dish, perfect for any meal. Tender on the inside with crispy, golden edges, these potatoes soak up a zesty lemon-oregano marinade that brings a delightful Mediterranean twist to your plate.

Ingredients

• 1/3 cup chicken broth
• 1/3 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• Kosher salt
• 2 pounds Yukon gold potatoes (about 5 to 6 medium), peeled and cut into 1-inch wedges
• 2 cloves garlic, grated or minced
• 2 teaspoons dried oregano
• Chopped fresh parsley, for serving (optional)

Instructions

1. Step 1: Preheat your oven to 450°F. In a large bowl, whisk together the olive oil, chicken broth, lemon juice, and 1 tablespoon of kosher salt until combined.
2. Step 2: Add the potato wedges to the bowl and toss them thoroughly to coat with the liquid mixture. Spread the potatoes evenly on a rimmed baking sheet and pour any remaining liquid over the top.
3. Step 3: Roast the potatoes, flipping them halfway through, until they are just tender and most of the liquid has evaporated, about 25 to 28 minutes.
4. Step 4: Sprinkle the grated garlic and dried oregano over the potatoes then toss to distribute evenly. Roast the potatoes for another 5 to 10 minutes, or until they are golden brown with crispy edges.
5. Step 5: Transfer the potatoes to a serving platter and sprinkle with chopped fresh parsley if desired. Serve warm and enjoy!

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Try adding a pinch of crushed red pepper flakes for a subtle kick.
• Use fresh oregano if available, adding it with the garlic for a more vibrant flavor.
• To get extra crispy edges, spread the potatoes in a single layer without overcrowding the pan.

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a 400°F oven for about 10 minutes to restore crispiness, or warm gently in a skillet on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, you can use other waxy potatoes like red or fingerling potatoes, but Yukon gold work best for their creamy texture and ability to crisp well.

Do I have to peel the potatoes?

Peeling is optional. Leaving the skins on adds texture and nutrients, just be sure to scrub them well before cooking.

Greek Lemon Potatoes Recipe

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★★★★★

4.6 from 108 reviews

This Greek Lemon Potatoes recipe delivers tender, golden roasted potatoes infused with bright lemon, fragrant garlic, and oregano, finished with a drizzle of rich olive oil and sprinkled with fresh parsley for a classic Mediterranean side dish.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Greek
• Diet: Halal

Ingredients

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Potatoes and Marinade

• 2 lb. Yukon gold potatoes (about 5 to 6 medium), peeled and cut into 1″ wedges
• 1/3 cup chicken broth
• 1/3 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• Kosher salt (1 tbsp. for marinade plus additional as needed)
• 2 cloves garlic, grated or minced
• 2 tsp. dried oregano
• Chopped fresh parsley, for serving (optional)

Instructions

1. Preheat and Prepare Potatoes: Preheat your oven to 450°F. In a large bowl, whisk together extra-virgin olive oil, chicken broth, freshly squeezed lemon juice, and 1 tablespoon of kosher salt until well combined. Add the peeled and cut Yukon gold potato wedges to the bowl and toss to coat them thoroughly in the marinade.
2. Initial Roasting: Spread the coated potatoes evenly on a rimmed baking sheet. Pour any remaining marinade liquid over the potatoes to enhance flavor. Roast in the preheated oven for 25 to 28 minutes, flipping the potatoes halfway through, until they are just tender and most of the liquid has evaporated.
3. Add Garlic and Oregano: Sprinkle the grated or minced garlic and dried oregano over the nearly tender potatoes. Toss gently to distribute the seasonings evenly among the potatoes.
4. Final Roasting: Return the potatoes to the oven and continue roasting for an additional 5 to 10 minutes, or until the potatoes are golden brown and the edges have developed a crisp texture.
5. Serve: Arrange the golden lemon potatoes on a serving platter and sprinkle with chopped fresh parsley if desired. Serve warm as a flavorful side dish.

Notes

• Yukon gold potatoes work best for roasting due to their creamy texture and ability to hold shape.
• You can adjust the amount of lemon juice to your taste preference for more or less tanginess.
• The potatoes can be prepared a few hours in advance and roasted just before serving for convenience.
• To make this dish vegetarian, substitute vegetable broth for chicken broth.
• If you prefer extra crispiness, broil for 1-2 minutes at the end but watch carefully to avoid burning.

Keywords: Greek lemon potatoes, roasted lemon potatoes, Greek side dish, oregano potatoes, Mediterranean potatoes, oven roasted potatoes, lemon and garlic potatoes