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
Scale
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
