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To create the perfect Greek Lemon Garlic Roasted Potatoes, gather these fresh ingredients: - 2 pounds baby potatoes, halved - 4 cloves garlic, minced - 1/4 cup extra virgin olive oil - Zest and juice of 2 lemons - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley or dill, for garnish Each ingredient plays a key role in building flavor. The baby potatoes offer a tender bite, while garlic adds a rich, savory taste. The olive oil helps achieve that crispy texture, and the lemon brightens every bite. Oregano and thyme bring warmth and depth, balancing the freshness of the lemon. Using fresh herbs like parsley or dill for garnish not only adds a pop of color but also enhances the dish’s aroma. All these components work together to create a delightful side that pairs well with various main dishes. Enjoy the ease of making this dish while savoring its vibrant flavors! First, you need to preheat your oven to 425°F (220°C). This step is important for crispy potatoes. While the oven heats, grab a large baking sheet and line it with parchment paper. This keeps the potatoes from sticking and makes clean-up easy. Next, take 2 pounds of baby potatoes and halve them. This helps them cook faster and get crispier. In a large mixing bowl, add the halved potatoes along with 4 cloves of minced garlic. Pour in 1/4 cup of extra virgin olive oil, and add the zest and juice of 2 lemons. Then, sprinkle in 1 teaspoon each of dried oregano and dried thyme. Don’t forget to add salt and pepper to taste. Toss everything together until the potatoes are well coated. This mixture gives the potatoes a great flavor. Now, spread the coated potatoes on the baking sheet in a single layer. Make sure they aren’t overcrowded. This allows them to roast evenly. Place the baking sheet in the preheated oven. Roast the potatoes for 30 to 35 minutes. Flip them halfway through for even browning. When they’re golden brown and crispy on the outside, they are ready. Once done, remove them from the oven and let them cool for a few minutes. Transfer the roasted potatoes to a serving dish and garnish with fresh parsley or dill for some extra flair. To make your potatoes crispy, follow a few key steps. First, choose a high oven temperature. I recommend 425°F (220°C). This heat helps the outside get golden brown. Next, make sure to coat the potatoes well with olive oil. This oil creates a barrier that keeps moisture away. Finally, spread the potatoes in a single layer. Crowding them traps steam, which makes them soggy. I find that baby potatoes work best for this recipe. They have a creamy texture and hold up well in the oven. If you can't find baby potatoes, you can use Yukon Gold or red potatoes. These types are also great choices because they roast evenly. Just cut them into smaller pieces for quicker cooking. Garnishing adds color and freshness to your dish. I love using fresh parsley or dill for this recipe. Simply chop them finely and sprinkle on top before serving. You can also add a sprinkle of lemon zest for extra brightness. This small touch makes a big difference and impresses your guests. {{image_2}} You can change the herb mix to boost flavor. Try adding fresh herbs like rosemary or basil. These herbs blend well with lemon and garlic. You can also add fresh dill or parsley for a bright touch. Dried herbs work too. Use a mix of oregano, thyme, or even sage. Just remember to adjust the amount to your taste. If you like heat, make a spicy version. Add red pepper flakes to the mix before roasting. Start with half a teaspoon, then taste and add more if needed. You can also try a splash of hot sauce in the olive oil. This gives a nice kick without being too hot. The heat pairs well with the lemon and garlic. This recipe is already vegan-friendly. It’s full of flavor and nutrients. If you want to make it heartier, add chickpeas. Toss them with the potatoes for extra protein. You can also add some vegetables, like bell peppers or zucchini. Just chop them up and mix them in. They roast nicely and add color and crunch. You can keep leftover Greek lemon garlic roasted potatoes in the fridge. Use an airtight container for best results. They stay fresh for 3 to 5 days. When you want to eat them, check for any signs of spoilage first. You can freeze these potatoes if you have extras. Let them cool completely before freezing. Place portions in freezer bags or containers. They can last up to 3 months in the freezer. When you're ready to eat them, thaw in the fridge overnight. To reheat, you can use the oven for best results. Preheat your oven to 400°F (200°C). Spread the potatoes on a baking sheet and heat for about 10 to 15 minutes. This helps them regain their crispiness. Alternatively, you can use a microwave, but they may become soft. Yes, you can use regular potatoes. Just cut them into small pieces. This helps them cook evenly. Aim for similar sizes to baby potatoes. Larger pieces may take longer to roast. The potatoes are done when they are golden brown and crispy. You can test them with a fork. If the fork goes in easily, they are ready. Roasting time is about 30 to 35 minutes. Flip them halfway for even cooking. Yes, you can prepare the potatoes a day ahead. Just mix all the ingredients and store them in the fridge. When ready to cook, spread them on a baking sheet. Roast as directed for best results. This blog post shared a simple and tasty recipe for roasted baby potatoes. You learned about the main ingredients, step-by-step cooking, and clever tips for a crispy finish. We also explored fun variations and helpful storage info. You can enjoy this dish in many ways. Feel free to change it up to fit your taste. Fresh herbs, spicy twists, or storing methods enhance the dish's value. Happy cooking!

Greek Lemon Garlic Roasted Potatoes

Elevate your dinner with these Crispy Greek Lemon Garlic Roasted Potatoes! This simple recipe combines baby potatoes with garlic, zesty lemon, and fragrant herbs for a delicious side dish that's perfectly crispy on the outside and tender inside. Ready in just 45 minutes, these flavorful potatoes will complement any meal. Click through to discover the full recipe and impress your family tonight!
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Ingredients
  

2 pounds baby potatoes, halved

4 cloves garlic, minced

1/4 cup extra virgin olive oil

Zest and juice of 2 lemons

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley or dill, for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a large mixing bowl, combine the halved baby potatoes, minced garlic, olive oil, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Toss everything together until the potatoes are evenly coated.

      Spread the coated potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

        Roast the potatoes in the preheated oven for 30-35 minutes, flipping them halfway through, until they are golden brown and crispy on the outside and tender on the inside.

          Once done, remove the potatoes from the oven and let them cool for a few minutes.

            Transfer the roasted potatoes to a serving dish and garnish with fresh parsley or dill for a burst of color and freshness.

              Prep Time: 10 min | Total Time: 45 min | Servings: 4