Greek lemon potatoes are the perfect combination of crispy and tender, flavored with tangy lemon, garlic, and fragrant oregano. This classic Mediterranean side dish is ideal for pairing with grilled meats, roasted chicken, or fish. Easy to make and irresistibly delicious, these potatoes bring authentic Greek flavors right to your table.
Why You’ll Love This Recipe
- Authentic Flavor: Classic Greek taste with lemon and oregano.
- Versatile Side Dish: Pairs perfectly with meats, seafood, or vegetarian dishes.
- Crispy and Tender: A satisfying texture everyone will love.
- Simple Ingredients: Pantry staples make this dish easy to prepare.
How to Make Greek Lemon Potatoes
Greek lemon potatoes are roasted to perfection in a flavorful mixture of olive oil, lemon juice, garlic, and broth. The secret lies in slow roasting to absorb all the zesty flavors while achieving crispy edges.
Step-by-Step Instructions
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Potatoes: Peel and quarter potatoes, placing them in a roasting pan.
- Make the Marinade: In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
- Coat Potatoes: Pour the marinade over the potatoes and toss to coat evenly. Add the broth to the pan.
- Roast: Bake for 40 minutes, then flip the potatoes. Continue roasting for 20-30 minutes until golden and crisp.
- Garnish and Serve: Top with fresh parsley and serve while warm.
Variations
- Add Feta Cheese: Crumble feta over the potatoes before serving for a tangy kick.
- Use Herbs: Try rosemary or thyme for a different flavor profile.
- Spicy Twist: Sprinkle in a pinch of chili flakes for a touch of spice.
- Vegan Option: Substitute vegetable broth for chicken broth.
Storage Instructions
Store leftover Greek lemon potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warm and crisp. Avoid freezing as the texture may change.
Greek Lemon Potatoes
4
servings10
minutes1
hourIngredients
2 lbs (1 kg) Yukon Gold or Russet potatoes, peeled and quartered
¼ cup olive oil
⅓ cup fresh lemon juice
4 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon paprika (optional)
1 cup chicken or vegetable broth
Salt and pepper, to taste
Fresh parsley for garnish
Directions
- Preheat oven to 400°F (200°C).
- Peel and quarter potatoes, placing them in a roasting pan.
- Combine olive oil, lemon juice, garlic, oregano, salt, and pepper, and whisk together. Pour over potatoes and toss to coat.
- Add broth to the pan and roast for 40 minutes.
- Flip potatoes and roast for another 20-30 minutes until golden and crispy.
- Garnish with parsley and serve warm.
FAQ
1. Can I make Greek lemon potatoes ahead of time?
Yes, prepare them in advance and reheat in the oven at 350°F (175°C) until warm and crisp.
2. What type of potatoes should I use?
Yukon Gold or Russet potatoes are the ideal choice for this recipe.
3. Can I make these without broth?
Yes, though broth adds extra flavor. Use water as an alternative.
