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Greek Lemon Potatoes Recipe

Greek Lemon Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 78 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Side-dishes
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Description

Greek Lemon Potatoes are a classic side dish featuring crispy-on-the-edges potatoes baked in a tangy, aromatic blend of lemon juice, garlic, oregano, and olive oil. Roasted until golden, these potatoes soak up all the savory flavors and make the perfect accompaniment to grilled meats or Mediterranean mains.

Ingredients

Units Scale

For the Potatoes

  • 3 pounds russet or Yukon gold potatoes, peeled and cut into wedges

For the Marinade

  • 1/3 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 4 garlic cloves, minced
  • 1 cup low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For Garnishing

  • Chopped fresh parsley, for serving
  • Lemon wedges, optional

Instructions

  1. Preheat Oven – Set your oven to 400°F (200°C). This ensures the potatoes cook evenly and get perfectly crisped edges.
  2. Prepare Marinade – In a large mixing bowl, whisk together olive oil, lemon juice, garlic, chicken broth, oregano, salt, and pepper until well combined. This zesty mixture will infuse the potatoes with signature Greek flavor.
  3. Combine Potatoes and Marinade – Add the potato wedges to the bowl and toss, making sure each wedge is generously coated. If desired, allow them to marinate for 15-30 minutes for extra flavor.
  4. Arrange and Bake – Spread the potatoes and all the marinade in a single layer in a large roasting pan or baking dish. Arrange the potatoes in a single layer to ensure even baking. Bake for 40 minutes, stirring halfway through to coat in pan juices.
  5. Crisp and Brown – After 40 minutes, increase the oven temperature to 425°F (220°C). Continue baking for 20-30 minutes, turning the potatoes occasionally, until they are golden brown, crisp on the edges, and most of the liquid has been absorbed.
  6. Serve – Remove from oven and sprinkle with chopped fresh parsley. Serve hot with lemon wedges on the side for extra zing.

Notes

  • Use Yukon gold potatoes for a buttery texture, but russets also work well for crispiness.
  • For vegetarian or vegan, substitute vegetable broth for chicken broth.
  • Letting the potatoes marinate with the dressing for a bit before baking enhances the flavor.
  • If you prefer extra crispy potatoes, spread them out well and broil for an additional 2-3 minutes at the end.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 240
  • Sugar: 2g
  • Sodium: 410mg
  • Fat: 9g
  • Saturated Fat: 1.3g
  • Unsaturated Fat: 7.2g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

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