Zesty Greek Lemon Potatoes

$To make Greek Lemon Potatoes, you need a few key ingredients. Here’s what you’ll need: - 2 pounds Yukon Gold potatoes, cut into wedges - 1/4 cup olive oil - 1/4 cup fresh lemon juice (about 2 large lemons) - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup vegetable broth or chicken broth For a lovely finish, you can also add: - Fresh parsley, chopped (for garnish) - Lemon slices (for garnish) If you can’t find Yukon Gold potatoes, try using red potatoes or Russet potatoes. Both work well. For oil, you can swap olive oil with canola oil or avocado oil. If you want to change up the broth, use vegetable broth or chicken broth, depending on your taste or diet. Each option brings its own unique flavor to the dish. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This will ensure the potatoes bake evenly. Next, gather your ingredients. You need 2 pounds of Yukon Gold potatoes, olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper. In a large mixing bowl, combine 1/4 cup of olive oil with 1/4 cup of fresh lemon juice. Add 4 minced garlic cloves, 1 teaspoon each of dried oregano and thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk these together until they blend well. Now, add the potato wedges to the bowl. Toss them in the lemon marinade until they are well coated. This step adds lots of flavor to the potatoes. Next, arrange the coated potatoes in a single layer in a large baking dish. Pour 1 cup of vegetable or chicken broth around the potatoes. Avoid pouring it directly on top, so the marinade stays intact. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. After this time, remove the foil and gently stir the potatoes. This helps them cook evenly. Return the dish to the oven and bake for an additional 25 to 30 minutes. Keep an eye on them until they turn golden and tender. Once cooked, take the dish out of the oven. Let the potatoes rest for a few minutes. This helps the flavors settle. For the final touch, garnish with freshly chopped parsley and lemon slices. To serve, arrange the potatoes in a shallow dish. A circular pattern looks inviting. Enjoy your zesty Greek lemon potatoes! To get real Greek flavor, always use fresh ingredients. Fresh lemon juice brightens the dish. The right seasoning matters too. I love using dried oregano and thyme. They add depth to the taste. To stop soggy potatoes, dry them well. Pat them with a towel after washing. A single layer in the baking dish helps. This way, they roast instead of steam. Even cooking is key for great results. Stir the potatoes halfway through baking. This ensures every side gets crispy. Oven temperatures can vary. If your oven runs hot, check them early. If it runs cool, add a few more minutes. Keep an eye on the color. Golden brown means they are done. Pro Tips Choose the Right Potatoes: Yukon Gold potatoes are ideal for this recipe due to their creamy texture and buttery flavor, but you can also use red potatoes for a firmer bite. Marinate for Extra Flavor: For even more zesty flavor, let the potato wedges marinate in the lemon mixture for at least 30 minutes before baking. Adjust the Broth: If you prefer a richer taste, use chicken broth instead of vegetable broth. It adds an extra layer of flavor to the potatoes. Check for Doneness: To ensure your potatoes are perfectly tender, check them with a fork. They should be easily pierced but not mushy. {{image_2}} You can easily change the flavor of Greek lemon potatoes. Try adding spices like paprika or cumin. These spices bring a warm, smoky taste. Fresh herbs like rosemary or dill also work wonders. You can mix in other vegetables too. Carrots or bell peppers add color and taste. Just cut them into similar sizes as the potatoes for even cooking. If you want to make this dish vegan, simply replace chicken broth with vegetable broth. This keeps the flavors bold without any animal products. For gluten-free options, you can use certified gluten-free broth. Always check labels to ensure there’s no hidden gluten. Making these changes keeps the dish tasty while meeting dietary needs. To keep Greek Lemon Potatoes fresh, use these tips: - Refrigerate: Place leftovers in an airtight container. They can last for about 3 to 5 days. - Freeze: If you want to store them longer, freeze them. Use a freezer-safe bag or container. They will stay good for about 2 to 3 months. The shelf life of cooked Greek Lemon Potatoes is up to 5 days in the fridge and 3 months in the freezer. To reheat Greek Lemon Potatoes, follow these steps for the best results: 1. Oven Method: Preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet. Heat for about 15-20 minutes until warm. 2. Microwave Method: Place potatoes in a microwave-safe dish. Heat in short bursts, stirring in between, until warm. Avoid mushiness by reheating gently. Do not overcook. This keeps them crispy and tasty. Yukon Gold potatoes work best for this dish. Their creamy texture gives a nice bite. They hold their shape well when cooked. You could also use red potatoes. They add a slight sweetness and color. If you want a firmer bite, try fingerling potatoes. Their unique shape adds visual interest. Yes, you can prepare these potatoes ahead of time. Cut and coat them in the marinade. Store them in the fridge for up to 24 hours. This allows the flavors to meld together. When you're ready, just bake them. If you want to store leftovers, keep them in an airtight container. They stay fresh for about three days. To add heat, consider adding crushed red pepper flakes. Mix them into the marinade for a nice kick. You can also try cayenne pepper for more heat. If you like it very spicy, add fresh sliced jalapeños. Be sure to balance the spice with the lemon flavors for the best taste. Greek Lemon Potatoes shine with simple, fresh ingredients and easy prep steps. You can customize flavors or make them vegan. Storing leftovers properly helps maintain their taste. Use fresh herbs and spices for the best results. Remember, this dish is versatile and perfect for any meal. I hope you enjoy making these delicious Greek Lemon Potatoes!$

Zesty Greek Lemon Potatoes

A flavorful dish of roasted Yukon Gold potatoes marinated in a zesty lemon and herb mixture.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Side Dish

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

2 pounds Yukon Gold potatoes, cut into wedges
1 cup olive oil
1 cup fresh lemon juice (about 2 large lemons)
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
1 cup vegetable broth or chicken broth
1 cup Fresh parsley, chopped (for garnish)
1 cup Lemon slices (for garnish)

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the olive oil, fresh lemon juice, minced garlic, oregano, thyme, salt, and black pepper. Whisk until well blended.
Add the potato wedges to the bowl and toss them in the lemon marinade until they are well coated.
Place the coated potatoes in a single layer in a large baking dish.
Pour the vegetable or chicken broth around the potatoes in the baking dish, but do not pour it directly over them to retain the marinade coating.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and stir the potatoes gently to turn them. Return the dish to the oven and bake for an additional 25-30 minutes, uncovered, until the potatoes are golden and tender.
Once cooked, remove from the oven and allow them to rest for a few minutes.
Garnish with freshly chopped parsley and lemon slices before serving.

Notes

Serve these vibrant lemon potatoes in a shallow dish, arranging them in a circular pattern, garnished with fresh parsley and lemon slices for an inviting look.

Keyword Greek, lemon, potatoes, roasted, vegetarian