These Easy Greek Lemon Potatoes are a zesty side dish that you’ll love! They are roasted to perfection with olive oil, fresh lemon juice, and flavorful herbs that make every bite taste bright.
I’ll be honest, these potatoes often steal the spotlight at dinner. They’re so tasty that I sometimes make them the main event! Plus, they’re super easy to whip up—just toss and bake!
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are my go-to for their creamy texture and buttery flavor. You can also use Russets; just keep in mind they are a bit fluffier. If you need a low-carb option, try cauliflower or turnips as a substitute.
Olive Oil: Extra virgin olive oil enhances flavors while being healthy. If you’re running low, grapeseed or canola oil work well too, though they won’t add the same flavor. I always recommend sticking with good quality for the best taste.
Lemon Juice: Fresh lemon juice brightens the dish. If you don’t have fresh lemons, bottled lemon juice is an okay substitute, just use a little less since it can be stronger. Lime juice is another fun option if you want a twist!
Garlic: Fresh minced garlic brings wonderful aroma and taste. You could use garlic powder in a pinch, but fresh is always better. Plus, garlic is packed with health benefits!
Oregano: Dried oregano is a classic choice. If you like, fresh oregano can be used for a more vibrant flavor! You can also switch it up with Italian seasoning or thyme if you’re feeling adventurous.
How Do I Achieve the Perfectly Roasted Potatoes?
Roasting potatoes isn’t just about tossing them in the oven. Here are the key steps for great results:
- **Cut Evenly:** Make sure your potato wedges are similar in size for even cooking.
- **Marinate Well:** Toss the potatoes in the marinade thoroughly. Letting them sit for 10–15 minutes can enhance the flavor even more.
- **Cover and Bake:** Covering the dish initially traps steam, making the potatoes tender. Don’t skip this step!
- **Baste and Crisp:** When you uncover the dish, baste the potatoes with the juices to help them crisp up nicely. Don’t forget to toss them halfway through!
With these tips, your Greek lemon potatoes will come out perfectly soft inside and crispy outside every time!
Easy Greek Lemon Potatoes Recipe
Ingredients You’ll Need:
For the Potatoes:
- 3 pounds potatoes (Yukon Gold or Russet), peeled and cut into wedges
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh lemon juice (about 2 lemons)
- 5 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 cup chicken broth or vegetable broth
- Fresh parsley, chopped (for garnish)
- Optional: Greek yogurt or tzatziki for serving
How Much Time Will You Need?
This recipe takes approximately 15 minutes of preparation time, followed by about 1 hour of baking. It’s a simple, one-pan side dish that packs a lot of flavor!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This step is essential to ensure the potatoes roast perfectly.
2. Mix the Marinade:
In a large mixing bowl, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk everything together until it’s well combined and aromatic.
3. Coat the Potatoes:
Add the potato wedges to the marinade in the bowl. Toss them thoroughly to ensure that every piece is coated evenly with the delicious lemon and herb mixture.
4. Prepare to Bake:
Transfer the coated potatoes into a large baking dish. Spread them out in an even layer so they cook evenly. Then, pour the chicken or vegetable broth into the dish around the potatoes, being careful not to wash off the seasoning on top.
5. Cover and Bake:
Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for about 40 minutes, or until the potatoes are tender and easily pierced with a fork.
6. Crisping Up the Potatoes:
After 40 minutes, carefully remove the foil and baste the potatoes with the pan juices to keep them moist. Return the dish to the oven and roast uncovered for an additional 20-30 minutes, until the potatoes are golden and slightly crisp on the edges. For even browning, you can toss them once about halfway through this phase.
7. Garnish and Serve:
Once they’re done, take the potatoes out of the oven and sprinkle them with freshly chopped parsley for a burst of color and flavor. Serve the Greek lemon potatoes hot, and for an extra creamy touch, pair them with a dollop of Greek yogurt or tzatziki on the side!
Enjoy your delicious, bright Greek lemon potatoes as a wonderful side dish with grilled meats, fish, or a fresh salad! They’ll surely bring a taste of the Mediterranean to your table!
Frequently Asked Questions
Can I Use Different Types of Potatoes?
Yes! While Yukon Gold and Russet potatoes are preferred for their texture and flavor, you can also use red potatoes or even fingerling potatoes. Just adjust the cooking time if the sizes differ significantly!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prep the potatoes and toss them in the marinade ahead of time. Just cover and refrigerate for up to 24 hours. When you’re ready to cook, let them sit at room temperature for about 30 minutes before baking to ensure even cooking.
How Do I Store Leftover Greek Lemon Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm them in the oven at 350°F (175°C) until heated through. You can also microwave them, but baking will keep them crispier!
Can I Make This Vegan?
Yes! Simply replace the chicken broth with vegetable broth, and the recipe will be completely vegan. It’s just as delicious without losing any of the flavor!
