Greek Lemon Potatoes Recipe

Greek lemon potatoes are a flavorful and aromatic side dish that pairs wonderfully with roasted meats, seafood, or even as a stand-alone vegetarian delight. These tender, golden potatoes are infused with a bright citrusy lemon flavor, complemented by garlic, herbs, and olive oil. The combination of tangy and savory notes makes these potatoes an irresistible addition to your dinner table!

Equipment:

• Large mixing bowl
• Baking sheet
• Knife and cutting board
• Basting brush (optional)

Ingredients:

• 2 lbs baby potatoes or Yukon Gold potatoes, peeled and cut into wedges
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chicken broth or vegetable broth
• Fresh lemon wedges for garnish (optional)
• Fresh parsley, chopped (optional)

Instructions:

1. Prepare the Potatoes:
   Preheat your oven to 400°F (200°C). Wash and peel the potatoes, then cut them into wedges or halves, depending on your preference. Place the potato wedges into a large mixing bowl.
2. Make the Lemon Marinade:
   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined. Pour the mixture over the potatoes and toss to coat them evenly.
3. Arrange the Potatoes:
   Line a baking sheet with parchment paper or lightly grease it. Arrange the potato wedges in a single layer on the baking sheet. If you prefer extra flavor, drizzle the leftover lemon marinade over the potatoes.
4. Roast the Potatoes:
   Roast the potatoes in the preheated oven for 40-45 minutes, flipping them halfway through the cooking time. After 20 minutes, add the chicken broth or vegetable broth to the pan to keep the potatoes moist and help them become tender.
5. Finish and Serve:
   Once the potatoes are golden and crispy on the outside and tender on the inside, remove them from the oven. Garnish with fresh lemon wedges and a sprinkle of chopped parsley, if desired.

Presentation Ideas:

• Serve the Greek lemon potatoes on a large platter with extra lemon wedges on the side for a fresh burst of citrus.
• Pair them with grilled lamb, chicken souvlaki, or a Greek salad for a full Mediterranean feast.

Tips:

• For extra crispy potatoes, broil them for the last 5 minutes of cooking time, but be sure to keep an eye on them to avoid burning.
• For a more intense lemon flavor, add a zest of lemon to the marinade.
• If you’re using larger potatoes, you can cut them into smaller wedges to ensure even cooking.

Greek lemon potatoes are a wonderfully zesty and aromatic side dish that will elevate any meal. The combination of bright lemon, garlic, and oregano creates a flavorful experience, while the crispy edges and tender insides make them truly irresistible. Whether paired with grilled meats or enjoyed on their own, these potatoes are sure to become a favorite in your recipe rotation!

Greek Lemon Potatoes Recipe

These Greek lemon potatoes are roasted to perfection with garlic, olive oil, and fresh lemon for a tangy and savory side dish that’s perfect for any meal!

Print Recipe Pin Recipe

Equipment

• Large mixing bowl
• Baking sheet
• Knife and cutting board
• Basting brush (optional)

Ingredients

  

• 2 lbs baby potatoes or Yukon Gold potatoes peeled and cut into wedges
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chicken broth or vegetable broth
• Fresh lemon wedges for garnish optional
• Fresh parsley chopped (optional)

Instructions

 

• Prepare the Potatoes:
• Preheat your oven to 400°F (200°C). Wash and peel the potatoes, then cut them into wedges or halves, depending on your preference. Place the potato wedges into a large mixing bowl.
• Make the Lemon Marinade:
• In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined. Pour the mixture over the potatoes and toss to coat them evenly.
• Arrange the Potatoes:
• Line a baking sheet with parchment paper or lightly grease it. Arrange the potato wedges in a single layer on the baking sheet. If you prefer extra flavor, drizzle the leftover lemon marinade over the potatoes.
• Roast the Potatoes:
• Roast the potatoes in the preheated oven for 40-45 minutes, flipping them halfway through the cooking time. After 20 minutes, add the chicken broth or vegetable broth to the pan to keep the potatoes moist and help them become tender.
• Finish and Serve:
• Once the potatoes are golden and crispy on the outside and tender on the inside, remove them from the oven. Garnish with fresh lemon wedges and a sprinkle of chopped parsley, if desired.