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Greek Lemon Potatoes Recipe

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★★★★★

4.5 from 264 reviews

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.

Ingredients

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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

Find it online: https://thefoodrecipe.com/greek-lemon-potatoes-recipe/