These Easy Greek Lemon Potatoes are all about crispy edges and a zesty lemon flavor. Tossed with olive oil, garlic, and a sprinkle of herbs, they’re a delight for your taste buds!
I love how these potatoes give my meals a Mediterranean twist. And trust me, they’ll make your kitchen smell amazing. Pair them with chicken or fish for a delicious dinner! 🍋
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are my fave for this recipe due to their creamy texture, but red potatoes work well too. For a twist, try sweet potatoes or even cauliflower for a low-carb option!
Olive Oil: This gives a rich flavor and helps in browning. If you need a lighter option, canola or avocado oil could work too, but you might lose some of that distinctive taste.
Lemon Juice: Fresh juice is best! If you’re out of lemons, bottled lemon juice can serve as a substitute. You could also use vinegar for some tang, but it won’t have the same zesty flavor.
Garlic: Fresh garlic brings a nice aroma, but you can use garlic powder in a pinch. Just adjust to taste, starting with about 1 teaspoon.
Broth: Vegetable or chicken broth adds depth. If you don’t have broth, water works too. For extra flavor, try adding a bouillon cube or some herbs into the water!
How Do I Get Perfectly Crispy Edges on Potatoes?
Crispy edges are the highlight of these potatoes! To achieve this, follow these steps:
- Make sure to coat the potatoes thoroughly in olive oil and herbs for flavor.
- The first half of baking covered with foil steams them, making them tender.
- Uncover for the second half to let moisture escape, allowing the edges to crisp up beautifully.
- Don’t overcrowd the baking dish; give them space to roast rather than steam!
For best results, check for golden-brown color before taking them out. A little patience here pays off for deliciously crispy potatoes!
Easy Greek Lemon Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 3 pounds (about 1.4 kg) Yukon Gold or red potatoes, peeled and cut into wedges
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice (about 2 lemons)
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup vegetable or chicken broth (or water)
For Garnish and Serving:
- Fresh parsley, chopped (optional)
- Greek yogurt or tzatziki sauce for serving (optional)
Time Needed:
This delicious recipe takes about 10 minutes to prepare and 1 hour to bake, making the total time about 1 hour and 10 minutes. It’s a simple and straightforward dish that fills your kitchen with a wonderful aroma as it cooks!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that your potatoes will roast nicely and become crispy.
2. Prepare the Lemon Mixture:
In a large mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. This flavorful mix will coat the potatoes beautifully.
3. Coat the Potatoes:
Add the potato wedges to the bowl and toss them thoroughly in the lemon and herb mixture until they are well coated. Make sure each wedge has a nice layer of flavor!
4. Arrange in Baking Dish:
Place the coated potato wedges in a single layer in a baking dish, ensuring they are not overlapping too much so they can crisp up nicely.
5. Add Liquid:
Carefully pour the vegetable or chicken broth into the baking dish around the potatoes (not over them), keeping them moist while they roast.
6. Cover and Bake:
Cover the baking dish tightly with aluminum foil. Bake for 30 minutes to steam the potatoes and make them tender.
7. Crisp Them Up:
After 30 minutes, remove the foil and continue baking for another 30 minutes or until the potatoes are golden brown and crispy at the edges. This is when they become really delicious!
8. Garnish:
Once done, carefully remove the dish from the oven and sprinkle with fresh chopped parsley for a lovely touch of color.
9. Serve and Enjoy:
Serve the potatoes hot, alongside a dollop of Greek yogurt or tzatziki sauce if desired. They pair wonderfully with grilled meats, seafood, or a light salad!
These Greek Lemon Potatoes are wonderfully tender on the inside with crispy, flavorful edges thanks to the lemon and oregano. Enjoy your meal! 🍋🥔
FAQ for Easy Greek Lemon Potatoes
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are recommended for their creamy texture, you could also use fingerling potatoes or even russets. Just adjust the cooking time slightly if you use larger or smaller potatoes.
Can I Make This Recipe Vegan?
Yes! This recipe is already mostly vegan, just ensure you use vegetable broth instead of chicken broth, and you can skip the yogurt or use a vegan yogurt alternative for serving!
How Do I Store Leftover Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or microwave, adding a splash of broth or water to keep them moist.
Can I Prepare This Dish in Advance?
Yes! You can prep the potatoes and toss them with the lemon mixture earlier in the day and refrigerate them until you’re ready to bake. Just remember to bring them to room temperature before baking for even cooking.
