Greek Lemon Potatoes Recipe
If you’re craving a side dish that strikes the perfect balance between crispy, tangy, and comforting, this Greek Lemon Potatoes Recipe will absolutely steal the show at your table. Imagine golden wedges, roasted to perfection in a zesty lemon-garlic broth, with hints of oregano and a touch of olive oil richness. Each bite is infused with Mediterranean sunshine, thanks to the simple yet vibrant ingredients. Whether you’re pairing them with grilled meats or serving them as the star of a vegetarian feast, these potatoes are an irresistible classic you’ll want to make again and again.
Ingredients You’ll Need
One of the best things about this Greek Lemon Potatoes Recipe is how a handful of humble ingredients come together to create something truly spectacular. Each item on this list brings a unique element—whether it’s flavor, aroma, or texture—and together, they create a dish that’s so much more than the sum of its parts.
- Yukon Gold or russet potatoes: Their starchy texture and ability to crisp up make them ideal for roasting, absorbing all the delicious flavors.
- Olive oil: Adds richness and helps achieve those irresistible golden, crispy edges.
- Fresh lemon juice: The star of this recipe, lending brightness and tangy depth that makes every bite sing.
- Garlic cloves: Minced garlic infuses the potatoes with a savory aroma and bold Mediterranean flavor.
- Dried oregano: Brings a distinctly Greek herbal note and enhances the overall fragrance.
- Salt: Essential for drawing out the natural flavors—don’t skimp!
- Black pepper: Adds just the right amount of gentle heat and complexity.
- Low-sodium chicken broth: Helps the potatoes cook up tender and juicy, with extra savory undertones; vegetable broth works well for a vegan version.
- Fresh parsley (optional): A sprinkle at the end brightens the dish and adds a pop of color.
How to Make Greek Lemon Potatoes Recipe
Step 1: Prep Your Potatoes
Begin by peeling your Yukon Gold or russet potatoes, then slice them into thick, hearty wedges. This shape isn’t just for looks—it’s perfect for soaking up all the tangy, herby marinade and roasting up with crispy edges and creamy centers.
Step 2: Create the Zesty Marinade
In a large mixing bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, black pepper, and chicken broth. This mixture is the secret to the signature flavor of any Greek Lemon Potatoes Recipe, infusing every wedge with layers of brightness and aroma.
Step 3: Coat the Potatoes
Add your potato wedges to the bowl and toss them thoroughly, ensuring each piece is well coated in the lemony marinade. Letting them soak for about 30 minutes (if you have the time) will help them soak up even more flavor.
Step 4: Arrange and Roast
Transfer the potatoes and all the marinade to a large roasting pan or a rimmed baking sheet, spreading them out in a single layer. This step is crucial for even roasting and achieving that coveted golden crust. Place the pan in a preheated oven at 400°F (200°C).
Step 5: Flip and Baste
After about 40 minutes, flip the potatoes and spoon some of the fragrant pan juices over the top. This not only helps them brown evenly but also ensures every bite gets extra flavor from the marinade as it reduces and concentrates.
Step 6: Finish Roasting (and Broil for Crispiness!)
Continue roasting for another 30–35 minutes, or until the potatoes are beautifully golden and tender, and most of the liquid is gone. For extra crispy edges, pop the tray under the broiler for 3–5 minutes at the end, keeping a close eye so they don’t burn.
Step 7: Garnish and Serve
Sprinkle the hot potatoes with freshly chopped parsley for a burst of color and freshness. Serve them warm and watch them disappear—the aroma alone is enough to bring everyone to the table!
How to Serve Greek Lemon Potatoes Recipe
Garnishes
A handful of fresh parsley does wonders here, adding a vibrant green touch and a hint of herbal brightness. If you want to take it up a notch, try a dusting of crumbled feta cheese or a squeeze of extra lemon juice right before serving for even more Greek flair.
Side Dishes
This Greek Lemon Potatoes Recipe goes hand-in-hand with so many main courses. They’re especially dreamy alongside grilled lamb, roast chicken, or simple baked fish. For a vegetarian spread, pair them with a big Greek salad, tzatziki, or roasted vegetables for a truly Mediterranean meal.
Creative Ways to Present
Serve these potatoes family-style in a rustic platter, or tuck them into a mezze board with olives, dips, and pita. For a modern twist, stack them in individual bowls and top with a dollop of yogurt and a sprinkle of za’atar. However you serve them, they’re guaranteed to add sunshine to your table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers from this Greek Lemon Potatoes Recipe, let them cool completely before transferring to an airtight container. They’ll keep in the refrigerator for up to 4 days without losing their signature flavor.
Freezing
Yes, these potatoes freeze well! Arrange cooled potatoes on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Just note that the texture may be a bit softer after thawing, but the flavor remains irresistible.
Reheating
To recapture that fresh-from-the-oven crispness, reheat the potatoes in a hot oven (about 400°F) for 10–15 minutes, or until warmed through and slightly crispy again. The microwave works in a pinch, but the oven method is unbeatable for texture.
FAQs
Can I use red potatoes for this Greek Lemon Potatoes Recipe?
Red potatoes can work, but Yukon Gold or russet potatoes are best for their ability to absorb flavors and develop that perfect combination of crispy exterior and creamy interior.
Is it possible to make this dish vegan?
Absolutely! Just substitute low-sodium vegetable broth for the chicken broth. The potatoes will still be packed with all the classic Greek lemon and herb flavor you love.
Do I have to peel the potatoes?
Peeled potatoes tend to absorb the marinade better and result in a creamier texture. However, if you love the rustic look and extra fiber, you can leave the skins on—just scrub them well first.
Can I prepare the Greek Lemon Potatoes Recipe ahead of time?
Yes! You can marinate the potatoes up to a few hours in advance and even roast them earlier in the day. Just reheat in the oven before serving to restore their crispy edges and warm center.
What’s the best way to get super crispy edges?
For the crispiest finish, don’t crowd the pan, and use the broiler for the last few minutes of cooking. Also, make sure to spoon some of the marinade over the potatoes during roasting to build up those deliciously caramelized bits.
Final Thoughts
There’s something truly special about sharing a big platter of these Greek Lemon Potatoes Recipe with friends and family. Whether you’re making them for a holiday feast or a simple weeknight dinner, they never fail to bring a burst of sunshine and joy to the table. Give this recipe a try—you’ll be hooked from the very first bite!
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Greek Lemon Potatoes Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful Greek Lemon Potatoes recipe featuring tender roasted potatoes infused with lemon juice, garlic, oregano, and olive oil, creating a perfect Mediterranean side dish.
Ingredients
Potatoes
- 2 ½ pounds Yukon Gold or russet potatoes, peeled and cut into thick wedges
Marinade
- ⅓ cup olive oil
- ½ cup fresh lemon juice (about 2–3 lemons)
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup low-sodium chicken broth
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for roasting the potatoes evenly and achieving a golden finish.
- Prepare Marinade: In a large mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, black pepper, and low-sodium chicken broth to create a flavorful marinade.
- Coat Potatoes: Add the peeled and cut potato wedges to the bowl and toss thoroughly to coat each piece evenly with the marinade mixture, ensuring full flavor absorption.
- Transfer to Baking Pan: Place the coated potatoes along with all the liquid from the bowl into a large roasting pan or a rimmed baking sheet, arranging them in a single layer for even cooking.
- Initial Roasting: Roast the potatoes in the preheated oven for 40 minutes to begin softening the potatoes and infusing them with the lemon and herb flavors.
- Flip and Spoon Juices: After 40 minutes, flip the potatoes and spoon some of the pan juices over them to keep them moist and enhance the flavor as they finish cooking.
- Continue Roasting: Roast the potatoes for an additional 30–35 minutes, or until they are tender, golden brown, and the liquid has mostly evaporated, intensifying the flavors and crisping the edges.
- Optional Broil for Crispiness: For extra crispy edges, broil the potatoes for 3–5 minutes at the end, watching carefully to avoid burning.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley if desired, and serve the Greek Lemon Potatoes warm as a delightful side dish.
Notes
- For a vegan version, substitute the chicken broth with vegetable broth to keep the dish plant-based while maintaining flavor.
- These potatoes pair beautifully with grilled meats or as part of a Mediterranean spread, adding a bright and savory element.
- For deeper flavor, let the potatoes sit in the lemon mixture for 30 minutes before baking to allow the marinade to penetrate thoroughly.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 2g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
