If you’re on the hunt for a side dish that’s bursting with flavor and will have your taste buds dancing, then look no further than this Greek Lemon Potatoes Recipe. These potatoes are tender on the inside, crispy on the outside, and infused with the bright, zesty flavors of lemon, garlic, and oregano. Perfect for complementing your favorite grilled meats or served alongside a fresh salad, this dish brings a taste of the Mediterranean right to your table. And the best part? They’re simple to prepare and require minimal ingredients, making them an accessible option for any home cook.
Why It Works Every Time
The magic of this Greek Lemon Potatoes Recipe lies in the balance of flavors and the cooking method. By roasting the potatoes in a mixture of chicken stock and olive oil, they absorb moisture while simultaneously developing a crispy exterior. The addition of lemon juice and garlic infuses each bite with a citrusy punch and aromatic depth, while the oregano adds an earthy dimension. By dotting the potatoes with butter before roasting, you ensure a rich, indulgent finish that elevates this dish to something truly special.
What Goes In
- 1 cup chicken stock – The flavorful base that helps to cook the potatoes while keeping them moist.
- 1/2 cup extra virgin olive oil – Adds richness and helps to achieve that crispy exterior.
- 1/4 cup lemon juice – For that bright, zesty flavor that makes Greek cuisine so delightful.
- 4 garlic cloves, minced – Adds a punch of flavor and aroma.
- 2 tsp dried oregano – Brings an authentic Mediterranean taste.
- 2 tsp fine sea salt – Enhances all the flavors in the dish.
- 2 tbsp unsalted butter – Used to dot the top for a rich finish.
- 3 lbs Yukon gold potatoes – The star of the dish, providing a creamy texture when cooked.
- 1 tbsp parsley, finely chopped for garnish – Adds a fresh touch and vibrant color.
Toolbox for This Recipe
- Large mixing bowl – For mixing your marinade.
- Roasting pan or baking dish – Where the magic happens as the potatoes roast to perfection.
- Sharp knife – Essential for cutting the potatoes into wedges.
- Measuring cups and spoons – To ensure accurate ingredient measurements.
- Spatula or wooden spoon – For tossing the potatoes in the marinade.
Greek Lemon Potatoes Recipe: From Prep to Plate
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving that crispy texture on the outside of the potatoes.
Step 2: Prepare the Marinade
In a large mixing bowl, whisk together the chicken stock, extra virgin olive oil, lemon juice, minced garlic, dried oregano, and fine sea salt until well combined. The aroma will start to fill your kitchen!
Step 3: Cut the Potatoes
Wash and peel the Yukon gold potatoes if desired. Cut them into quarters or 1-inch thick wedges, ensuring they are uniform in size for even cooking.
Step 4: Combine Potatoes and Marinade
Add the cut potatoes to the bowl with the marinade. Toss them thoroughly until every wedge is coated in the delicious mixture.
Step 5: Arrange in the Roasting Pan
Transfer the coated potatoes to a roasting pan or baking dish. Spread them out in a single layer for optimal roasting.
Step 6: Dot with Butter
Dot the tops of the potatoes with small pieces of unsalted butter, which will melt and help the potatoes crisp up beautifully.
Step 7: Roast in the Oven
Place the pan in the preheated oven and roast for about 45 to 55 minutes. Halfway through, give the potatoes a gentle toss to ensure even browning.
Step 8: Garnish and Serve
Once the potatoes are golden brown and crispy, remove them from the oven. Sprinkle with finely chopped parsley for a touch of freshness and serve immediately, savoring the delightful combination of flavors.
Dietary Customizations
- For a vegan version, replace the chicken stock with vegetable stock and omit the butter or use a plant-based alternative.
- To make it gluten-free, ensure that your chicken stock is certified gluten-free.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
- For a dairy-free option, simply skip the butter or substitute with a dairy-free spread.
Chef’s Notes
- For the best flavor, use fresh lemon juice rather than bottled.
- Yukon gold potatoes are ideal for this recipe due to their creamy texture, but you can also use red potatoes for a different flavor profile.
- Letting the potatoes marinate for at least 30 minutes before roasting enhances the flavor even further.
- Feel free to experiment with additional herbs like thyme or rosemary for a unique twist.
Storing Tips & Timelines
Leftover Greek lemon potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) until warmed through, approximately 10-15 minutes. This will help to restore some of their crispiness.
- Freezing is not recommended, as the texture can become mushy upon thawing.
- For best results, enjoy them fresh out of the oven.
Greek Lemon Potatoes Recipe FAQs
Can I use other types of potatoes for this recipe?
Yes, while Yukon gold potatoes are recommended for their creamy texture, you can also use red potatoes or even russet potatoes. Just keep in mind that cooking times may vary slightly.
How can I make these potatoes spicier?
If you like a little heat, add a pinch of red pepper flakes to the marinade or sprinkle them on top before serving for an extra kick!
Can I prepare the potatoes in advance?
Yes, you can cut and marinate the potatoes a few hours ahead of time. Just keep them covered in the refrigerator until you’re ready to roast them.
What can I serve with Greek Lemon Potatoes?
These potatoes pair beautifully with grilled chicken, lamb, or fish. They also complement a fresh Greek salad or a simple yogurt sauce.
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In Closing
When it comes to side dishes that impress, this Greek Lemon Potatoes Recipe stands out for its simplicity and flavor. With just a handful of ingredients, you can create a dish that elevates any meal, making it perfect for family dinners, holiday gatherings, or casual barbecues. The combination of zesty lemon, aromatic garlic, and earthy oregano creates a harmonious balance that’s sure to please even the pickiest eaters. So why wait? Gather your ingredients, roll up your sleeves, and get ready to savor the delightful taste of the Mediterranean with these irresistible Greek lemon potatoes. Enjoy every delicious bite!
Greek Lemon Potatoes Recipe
Ingredients
- 1 cup chicken stock or vegetable stock for vegan option
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice freshly squeezed
- 4 cloves garlic minced
- 2 tsp dried oregano
- 2 tsp fine sea salt
- 2 tbsp unsalted butter for dotting
- 3 lbs Yukon gold potatoes cut into wedges
- 1 tbsp parsley finely chopped for garnish
Instructions
- Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving that crispy texture on the outside of the potatoes.
- In a large mixing bowl, whisk together the chicken stock, extra virgin olive oil, lemon juice, minced garlic, dried oregano, and fine sea salt until well combined.
- Wash and peel the Yukon gold potatoes if desired. Cut them into quarters or 1-inch thick wedges, ensuring they are uniform in size for even cooking.
- Add the cut potatoes to the bowl with the marinade. Toss them thoroughly until every wedge is coated in the delicious mixture.
- Transfer the coated potatoes to a roasting pan or baking dish. Spread them out in a single layer for optimal roasting.
- Dot the tops of the potatoes with small pieces of unsalted butter, which will melt and help the potatoes crisp up beautifully.
- Place the pan in the preheated oven and roast for about 45 to 55 minutes. Halfway through, give the potatoes a gentle toss to ensure even browning.
- Once the potatoes are golden brown and crispy, remove them from the oven. Sprinkle with finely chopped parsley for a touch of freshness and serve immediately.
Equipment
- Large Mixing Bowl
- Roasting pan or baking dish
- Sharp Knife
- Measuring cups and spoons
- Spatula or wooden spoon
Notes
- For the best flavor, use fresh lemon juice rather than bottled.
- Yukon gold potatoes are ideal for this recipe, but you can also use red potatoes.
- Letting the potatoes marinate for at least 30 minutes enhances the flavor.
