These Easy Greek Lemon Potatoes are a tasty treat! They’re golden and crispy on the outside, soft and fluffy on the inside, all while swimming in a zesty lemon and herb bath. Yum!
I love serving these with grilled chicken or fish, and trust me, they make a perfect side dish! Just wait until you smell that lemon—your family will gather around the kitchen eager to snack.
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are great because they have a buttery flavor and hold their shape well. You can substitute Russet potatoes if you prefer them, but they may be a bit fluffier.
Olive Oil: Extra virgin olive oil adds a rich taste. If you’re looking for a lighter option, you can use regular olive oil or avocado oil. However, the flavor may vary slightly.
Lemon Juice: Fresh lemon juice is best for bright flavor! If you don’t have fresh lemons, bottled lemon juice works in a pinch, but the flavor won’t be as vibrant.
Garlic: Fresh minced garlic really amps up the flavor. You can use garlic powder if you’re in a hurry—just adjust to taste. About 1 teaspoon of garlic powder equals 1 clove of fresh garlic.
Oregano: Dried oregano gives a classic Greek flavor. If you want a fresh twist, try using fresh oregano if you have it. Use about three times more since fresh herbs are less potent.
Why Is Proper Baking Important for Crispy Potatoes?
Getting your potatoes crispy on the outside is key to this recipe! The baking process involves both steaming and roasting, which makes them tender inside and crispy outside.
- Covering the dish with foil keeps moisture in during the first half of baking, ensuring the potatoes cook through.
- Removing the foil allows the edges to brown and crisp up, creating that lovely texture.
- Basting the potatoes with their cooking juices helps combine flavors and adds more crispiness.
Pay attention to these steps, and you’ll have perfectly crispy Greek lemon potatoes every time!
Easy Greek Lemon Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 3 pounds potatoes (Yukon Gold or Russet), peeled and cut into wedges
For the Marinade:
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
For Baking:
- 1 cup chicken or vegetable broth
- Fresh parsley, chopped (for garnish)
Optional:
- Tzatziki sauce for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, followed by about 1 hour of baking time. So in total, you will need about 1 hour and 15 minutes to make this delicious side dish. The hands-on time is short, and it’s mainly just waiting for those potatoes to roast to perfection!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Gather a large bowl to mix the marinade and a big baking dish for the potatoes.
2. Make the Marinade:
In your large bowl, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. Give it a good stir to mix everything well!
3. Coat the Potatoes:
Add the peeled and wedged potatoes to the bowl with the marinade. Toss everything together until the potatoes are well coated with the flavorful mixture. Make sure each piece is covered!
4. Arrange the Potatoes:
Transfer the coated potatoes into a large baking dish, spreading them out in a single layer so they cook evenly.
5. Add the Broth:
Pour the chicken or vegetable broth over the potatoes. This will help keep them moist while they bake!
6. Bake Covered:
Cover the baking dish tightly with aluminum foil and pop it in the oven. Bake for 40 minutes to steam the potatoes.
7. Bake Uncovered:
After the 40 minutes are up, carefully remove the foil (watch out for steam!). Continue to bake the potatoes for another 20-30 minutes, or until they are golden brown around the edges and tender inside. As they bake, baste them occasionally with the delicious cooking juices to enhance flavor and crispiness.
8. Garnish and Serve:
Once done, take the potatoes out of the oven, and garnish with fresh chopped parsley. Serve warm, and don’t forget the tzatziki sauce on the side if you love that cool, refreshing taste!
Enjoy your delicious, zesty Greek lemon potatoes that are crispy outside, tender inside, and packed with bright Mediterranean flavors!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Yes! While Yukon Gold and Russet potatoes work best for their flavors and textures, you can also use red potatoes or even fingerling potatoes. Just keep in mind that cooking times may vary based on the type and size of the potatoes.
Can I Make This Recipe Vegan?
Absolutely! Simply substitute the chicken broth with vegetable broth, and you’ve got a delicious vegan side dish. The recipe is already dairy-free, making it a great option for those following a vegan diet!
How Do I Store Leftover Greek Lemon Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat them, just warm them up in the oven at 350°F (175°C) for about 10-15 minutes for the best texture, or microwave them in short intervals until heated through.
Can I Prepare These Potatoes in Advance?
Yes, you can prep the potatoes and toss them in the marinade a few hours in advance. Just keep them covered in the fridge until you’re ready to bake. This can enhance the flavors even more!
