These Easy Greek Lemon Potatoes are a tasty treat! They’re perfectly roasted with a zesty lemon flavor that will make your taste buds dance. Seasoned simply with garlic and herbs, they’re hard to resist!
I love how these potatoes brighten up any meal! They make a great side and are easy to whip up. Just toss them in the oven and enjoy the delightful smell while they roast. Yum!
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are my favorite for this dish. They become fluffy inside and crispy outside. If you can’t find them, try using Russets or red potatoes. Just keep in mind that red potatoes will be creamier!
Olive Oil: Good quality olive oil makes a big difference. It enhances the flavor of the potatoes. If you’re looking for a lighter option, avocado oil works well too!
Lemon Juice: Freshly squeezed lemon juice is key for that bright flavor. If you’re in a pinch, bottled lemon juice can work, but fresh is always best.
Herbs: Dried oregano is a classic, but you can swap it for Italian seasoning if you have it on hand. Fresh herbs like thyme or dill can replace dried herbs, just use about three times as much.
Broth/Water: I like using vegetable or chicken broth for extra flavor. If you want a vegetarian version, stick with vegetable broth. In a hurry? Water works too!
How Do I Get the Potatoes Crispy on the Outside?
The key to crispy potatoes lies in the cooking method. After the initial steam with the broth, removing the foil allows moisture to escape, letting the potatoes get golden and crispy. Here’s how to achieve that perfect texture:
- Start with a hot oven to help them crisp up quickly.
- Make sure potatoes are spaced out in a single layer; overcrowding will cause steaming instead of roasting.
- When you remove the foil, toss the potatoes gently so all sides get exposure to heat.
- If you want extra crunch, you can broil them for a few more minutes, but keep an eye on them to avoid burning!
Easy Greek Lemon Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds potatoes (Yukon Gold or similar), peeled and cut into wedges
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (optional)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup vegetable or chicken broth (or water)
- Fresh parsley, chopped (for garnish)
- Greek yogurt or tzatziki, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and around 1 hour to cook. You’ll spend some time mixing the ingredients and chopping potatoes, then let the oven do the work while you relax and enjoy the delightful aroma filling your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 400°F (200°C). This gets it nice and hot for roasting your potatoes!
2. Mix the Marinade:
In a large mixing bowl, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, thyme (if you’re using it), salt, and pepper. Give everything a good stir to mix it all up.
3. Coat the Potatoes:
Add the potato wedges to the bowl. Toss them well in the lemon-herb mixture, ensuring each piece gets coated with that delicious flavor.
4. Prepare for Roasting:
Transfer the coated potatoes to a baking dish, arranging them in a single layer. Pour the broth around the potatoes—not over them—so they can soak up moisture without being submerged in it.
5. Cover and Roast:
Cover the dish tightly with aluminum foil. This helps the potatoes steam and become tender. Roast in the oven for about 40 minutes to get them nice and soft.
6. Crisp Them Up:
After 40 minutes, carefully remove the foil. Toss the potatoes gently in the pan to make sure they’re well-coated. Return them to the oven, uncovered, and roast for an additional 20-30 minutes or until they’re golden brown and crispy on the edges.
7. Garnish and Serve:
Once they’re done roasting, take them out of the oven. Garnish with fresh chopped parsley for a pop of color! Serve them hot, alongside a dollop of Greek yogurt or tzatziki for dipping, if you like.
Enjoy your bright, tangy Greek lemon potatoes as a perfect side dish!
FAQ for Easy Greek Lemon Potatoes
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Golds are ideal for their creamy texture, you can also use Russet or red potatoes. Just keep in mind that different types may yield slightly different textures, but they’ll still be delicious!
Can I Make This Recipe Ahead of Time?
Yes! You can prep the potatoes and mix them with the marinade up to a day in advance. Just cover the bowl and refrigerate until you’re ready to roast. When you’re ready, simply proceed with the roasting instructions.
How Do I Store Leftovers?
Store any leftover lemon potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option.
Can I Freeze These Potatoes?
While it’s not ideal to freeze cooked potatoes as they can become mushy, you can freeze the raw, seasoned potato wedges before roasting. Just place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag for up to 3 months. When ready to cook, roast from frozen, adding a bit more time to the cooking process.
