Greek Lemon Potatoes

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Greek Lemon Potatoes – A Tangy Mediterranean-Inspired Side Dish

Transport your taste buds straight to the shores of Greece with these Greek Lemon Potatoes. Crispy on the outside, tender and fluffy on the inside, and infused with the bold flavors of fresh lemon juice, garlic, and oregano—this simple side dish is a must-have for any Mediterranean meal.

Whether you’re pairing it with roasted chicken, grilled fish, or a vibrant salad, these roasted potatoes will brighten up your plate with every citrusy bite.

Why You’ll Love This Recipe

  • Bright and Tangy: Made with real lemon juice and garlic for bold, fresh flavor.
  • Perfectly Roasted Texture: Soaking the potatoes before roasting gives them a tender center with crispy edges.
  • Simple Ingredients: No complicated steps or specialty items needed.
  • Meal Prep Friendly: Stores well and reheats beautifully.

Ingredients

  • 2 pounds Yukon Gold potatoes, cut into cubes or wedges
  • ½ cup freshly squeezed lemon juice
  • ½ cup olive oil (use extra virgin for best flavor)
  • 4 cloves garlic, roughly chopped
  • 1 tablespoon dried oregano
  • ½ tablespoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup chicken stock, or use vegetable stock or water for a vegetarian option

Step-by-Step Instructions

1. Soak the Potatoes

Place the cubed or wedged Yukon Gold potatoes in a large bowl. Cover with cold water and let them soak for 30 minutes to remove excess starch. This results in crispier exteriors during roasting.

2. Prep for Roasting

Preheat your oven to 400°F (200°C).
Drain the potatoes and pat them completely dry using paper towels.

3. Mix the Marinade

In a large mixing bowl, whisk together the lemon juice, olive oil, chopped garlic, oregano, salt, and pepper. Add the potatoes and toss until each piece is fully coated.

4. Assemble

Transfer the potatoes, along with all of the marinade, to a 13×9-inch baking dish or casserole dish. Spread them out in a single even layer. Carefully pour the chicken stock into the bottom of the dish—avoid pouring it directly over the potatoes, so the marinade isn’t rinsed off.

5. Roast

Bake the potatoes uncovered for 1 hour, flipping them every 20 minutes to ensure even cooking and browning. They should be fork-tender and slightly golden on the edges.

6. Broil for Crispiness

Once tender, switch your oven to broil and roast for another 2–3 minutes to achieve a perfectly crisp exterior. Watch carefully to prevent burning.

7. Serve

Serve immediately while hot, spooning over any remaining lemony broth and oil from the dish. Garnish with freshly chopped parsley or dill, if desired.

Storage and Reheating

  • Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.
  • Reheat: Use an oven or air fryer for best results. Microwave if needed, though the potatoes may lose some crispiness.

Recipe Tips

  • Use Fresh Garlic: Skip pre-minced garlic for the best flavor.
  • Fresh Lemon Juice Only: Bottled lemon juice won’t deliver the same brightness.
  • Swap the Stock: Chicken stock adds depth, but vegetable stock or even water works too.
  • Try Different Herbs: Feel free to add thyme, rosemary, or fresh dill for variety.

Serving Suggestions

Pair these Greek potatoes with:

  • Grilled or roasted chicken
  • Baked white fish or salmon
  • Greek salad with feta and olives
  • Lamb skewers or gyros

Nutrition Information (Per Serving)

  • Calories: 225 kcal
  • Carbohydrates: 23 g
  • Fat: 14 g
  • Protein: 3 g
  • Fiber: 3 g
  • Sodium: 487 mg
  • Vitamin C: 29 mg
    Note: Nutrition is estimated and may vary based on ingredients used.

 

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