These Easy Greek Lemon Potatoes are a tasty side dish bursting with fresh lemon flavor. Soft on the inside and crispy on the outside, they’re perfect for any meal!
Honestly, I can’t get enough of that zesty goodness! They’re super simple to make—just toss in some olive oil, garlic, and lemon juice, roast, and voilà—delicious potatoes!
Key Ingredients & Substitutions
Potatoes: I recommend Yukon Gold for their creamy texture and flavor, but you can also use Russet potatoes. If you’re in a pinch, sweet potatoes can offer a unique twist!
Olive Oil: Extra virgin olive oil brings a rich taste, but if you’re looking for a lighter option, vegetable oil works too. Keep an eye on flavored oils, though—they can change the dish’s profile.
Fresh Lemon Juice: Fresh is best for that zesty kick. If you don’t have lemons, try lime juice; it adds a different but delicious citrus flavor.
Garlic: Minced fresh garlic is wonderful, but garlic powder can substitute in a pinch—about 1/2 teaspoon per clove should do!
Dried Oregano: This adds an authentic Greek touch. If you don’t have oregano, try dried thyme or rosemary for a different flavor.
How Do I Get the Potatoes Crispy and Tender?
Getting that perfect balance of crispy on the outside and fluffy on the inside is easy with the right technique. Here’s how to ensure success:
- Preheat your oven thoroughly. A hot oven gives the potatoes a head start in crisping up.
- Using broth adds moisture while roasting—just pour it carefully around the potatoes.
- Remove the foil after the first half of cooking to allow the potatoes to brown. Stir them once to make sure they roast evenly.
- If you want extra crispiness, broil the potatoes for the last few minutes for a deliciously crunchy finish!
Easy Greek Lemon Potatoes
Ingredients You’ll Need:
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into wedges
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup low-sodium chicken broth or vegetable broth
- Fresh parsley, chopped (for garnish)
- Optional: Tzatziki sauce or Greek yogurt for serving
Time Estimate:
This recipe takes about 15 minutes to prepare and about 1 hour of cooking time, making the total time approximately 1 hour and 15 minutes. You’ll spend just a few minutes peeling and cutting the potatoes, and then let the oven do the work while the delicious smell fills your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). A hot oven is key to achieving those crispy edges and tender insides you’ll love!
2. Mix the Ingredients:
In a large baking dish, combine the olive oil, fresh lemon juice, minced garlic, oregano, salt, and black pepper. Stir everything together well so the flavors mix.
3. Coat the Potatoes:
Add the potato wedges to the baking dish, making sure to toss them well. You want each wedge to be nicely coated with the lemony mix so that they’re full of flavor!
4. Add Broth:
Now, pour the chicken or vegetable broth around the potatoes in the dish. Be careful not to pour it directly on top of the potatoes; you don’t want to wash off all that yummy seasoning.
5. Bake Covered:
Cover the baking dish tightly with aluminum foil. This will help steam the potatoes and make them tender. Bake for 30 minutes.
6. Bake Uncovered:
After 30 minutes, carefully remove the foil. Return the dish to the oven and bake uncovered for another 30-40 minutes. You want the potatoes to be nice and tender, with golden brown edges. Stir them halfway through to make sure they brown evenly.
7. Garnish and Serve:
Once they are perfectly cooked, take the potatoes out of the oven and sprinkle with fresh chopped parsley. Serve them warm with a side of tzatziki sauce or Greek yogurt for an extra tasty treat!
Enjoy your authentic Greek lemon potatoes, crispy outside with a bright, zesty lemon flavor and tender inside! They’re sure to become a family favorite!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold potatoes are recommended for their creamy texture, but Russet potatoes work well too. If you’re feeling adventurous, you can even try sweet potatoes for a sweeter flavor profile!
What if I’m Short on Time? Can I Par-Cook the Potatoes?
Yes, if you’re pressed for time, you can par-cook the potato wedges by boiling them for about 5-7 minutes before tossing them in the seasoning. This will decrease the oven time and still yield tender, flavorful potatoes.
How Should I Store Leftovers?
Store any leftover Greek lemon potatoes in an airtight container in the refrigerator. They’ll keep well for up to 3 days. Just reheat gently in the oven or microwave before serving to regain some of that crispy texture!
Can I Make This Recipe Ahead of Time?
You can prepare the dish in advance! Just follow the recipe up until the baking step, then cover and refrigerate. When you’re ready to serve, bake them directly from the fridge, but add a few extra minutes to the cooking time to ensure they’re heated through.
