Greek Lemon Potatoes Recipe

Introduction

Greek Lemon Potatoes are a bright and flavorful side dish, featuring tender wedges roasted in a tangy lemon and garlic marinade. This simple recipe brings out the best in Yukon gold potatoes with herbs and a crispy finish.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 450°F. In a large bowl, whisk together the olive oil, chicken broth, lemon juice, and 1 tablespoon kosher salt until fully combined. Add the potato wedges and toss well to coat.
2. Step 2: Spread the potatoes evenly on a rimmed baking sheet, pouring any remaining liquid over the top. Roast for 12 to 14 minutes, then flip the potatoes to ensure even cooking.
3. Step 3: Continue roasting the potatoes until they are just tender and most of the liquid has evaporated, about 25 to 28 minutes total.
4. Step 4: Sprinkle the garlic and dried oregano over the potatoes. Toss gently to distribute the seasonings, then roast for an additional 5 to 10 minutes until the potatoes are golden brown and the edges are crisp.
5. Step 5: Transfer the potatoes to a serving platter and sprinkle with chopped fresh parsley if desired. Serve warm.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth without changing other ingredients.
• Sweet potatoes work well as an alternative for a different flavor and color.
• Adding a sprinkle of crumbled feta cheese before serving adds a creamy, salty contrast.
• Use fresh oregano if available for a brighter herb flavor.

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven to restore crispiness, or warm in a skillet over medium heat. Avoid microwaving to keep the edges from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Yukon gold potatoes are ideal for their texture and flavor, but red potatoes or fingerlings can also work well. Avoid very starchy potatoes like Russets, as they may fall apart.

How do I make the potatoes extra crispy?

Make sure to spread the potatoes in a single layer on the baking sheet and flip them halfway through roasting. Using a hot oven and roasting until the edges brown will help achieve a crispy texture.

Greek Lemon Potatoes Recipe

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Greek Lemon Potatoes are a classic Mediterranean side dish featuring tender Yukon gold potatoes roasted to golden perfection in a tangy marinade of lemon juice, garlic, oregano, and extra-virgin olive oil. This simple yet flavorful recipe offers a perfect balance of citrus brightness, herbal notes, and crispy edges, making it an ideal accompaniment to grilled meats, seafood, or a fresh Greek salad.

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

Ingredients

Scale 1x2x3x

Potato Marinade

• 1/3 cup chicken broth
• 1/3 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon kosher salt

Main Ingredients

• 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. Preheat and Prepare Marinade: Preheat your oven to 450°F (230°C). In a large bowl, combine the extra-virgin olive oil, chicken broth, freshly squeezed lemon juice, and kosher salt. Whisk these ingredients together until they are well blended, creating a tangy and savory marinade for the potatoes.
2. Coat Potatoes: Add the peeled and wedged Yukon gold potatoes to the marinade bowl. Toss them thoroughly to ensure every wedge is evenly coated with the lemony mixture. Spread the potatoes out in a single layer on a rimmed baking sheet, then pour any leftover marinade from the bowl over the potatoes to maximize flavor.
3. Roast Initial Phase: Place the baking sheet in the preheated oven and roast the potatoes for 25 to 28 minutes. Halfway through cooking, use a spatula or tongs to flip the potatoes for even roasting. Roast until the potatoes are just tender and most of the liquid has evaporated.
4. Add Garlic and Oregano: Remove the baking sheet from the oven and sprinkle the minced garlic and dried oregano over the potatoes. Toss gently with a spatula or tongs to distribute these aromatic ingredients evenly.
5. Finish Roasting: Return the potatoes to the oven and continue roasting for another 5 to 10 minutes. This final phase will crisp up the edges and develop a beautiful golden-brown color on the potatoes, enhancing their flavor and texture.
6. Serve: Once roasted to perfection, transfer the potatoes to a serving platter. Sprinkle with chopped fresh parsley if desired for a bright, fresh color contrast and subtle herbal note. Serve hot as a delicious side dish that pairs wonderfully with a variety of main courses.

Notes

• Use Yukon gold potatoes for their creamy texture and ability to crisp up nicely.
• Adjust the amount of lemon juice according to your taste preferences for more or less tanginess.
• If you prefer a vegetarian version, substitute chicken broth with vegetable broth.
• Make sure not to overcrowd the baking sheet to ensure potatoes roast evenly and crisp up.
• This recipe can be prepped ahead by soaking the potatoes in the marinade for up to an hour before roasting for more intense flavor.

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