Zesty Greek Lemon Potatoes

$- 4 large Yukon Gold potatoes, peeled and cut into wedges - 1/4 cup olive oil - 1/2 cup vegetable broth - 3 cloves garlic, minced - 1 tablespoon dried oregano - 2 teaspoons lemon zest - 1/4 cup fresh lemon juice - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make Greek Lemon Potatoes, we need simple yet fresh ingredients. Yukon Gold potatoes are perfect for their creamy texture. The olive oil gives a rich flavor that blends well with the other ingredients. Vegetable broth adds depth, while garlic brings a nice aroma. Dried oregano, a classic herb, adds a touch of the Mediterranean. Lemon zest and fresh lemon juice give these potatoes their signature tangy taste. Salt and pepper enhance all the flavors. Finally, fresh parsley acts as a beautiful garnish, adding a pop of color. Gather these ingredients before starting. Having everything ready makes cooking easier and more fun. {{ingredient_image_1}} First, set your oven to 425°F (220°C). This high heat helps the potatoes get crispy. While the oven warms up, take a large baking dish. Grease it lightly with olive oil. This step stops the potatoes from sticking and adds flavor. In a big bowl, mix together several tasty ingredients. Combine 1/4 cup of olive oil and 1/2 cup of vegetable broth. Then, add three minced garlic cloves. Next, sprinkle in 1 tablespoon of dried oregano. For a zesty kick, add 2 teaspoons of lemon zest and 1/4 cup of fresh lemon juice. Don’t forget to add salt and pepper to taste. Use a whisk to blend everything well. Now it's time for the star of the show—the potatoes! Take 4 large Yukon Gold potatoes, peel them, and cut them into wedges. Add the potato wedges to the lemon marinade in the bowl. Toss them gently so every wedge gets a good coating. Spread the coated potatoes in a single layer in the greased baking dish. Pour any leftover lemon marinade over the top. Bake in the oven for about 45-50 minutes. Flip the potatoes halfway through to ensure even cooking. When they are golden brown and fork-tender, they are ready! Once baked, take them out and let them cool for about 5 minutes. Serve them warm, and add freshly chopped parsley on top for a beautiful finish. Enjoy your zesty Greek lemon potatoes! For Greek Lemon Potatoes, I love using Yukon Gold potatoes. They have a creamy texture and great flavor. Their golden color also looks nice when cooked. If you can't find Yukon Gold, try Russet potatoes. They work well too, but may be a bit drier. Always pick firm potatoes without any blemishes. This helps ensure a tasty dish. You can easily tweak the flavor of your Greek Lemon Potatoes. If you want a spicy kick, add some red pepper flakes to the marinade. For a deeper flavor, consider using chicken broth instead of vegetable broth. You can also swap dried oregano with fresh oregano for an extra burst of taste. Don't forget to taste and adjust the salt and pepper. This will make sure every bite is just right. To get the best results, follow these cooking tips. First, preheat your oven to 425°F (220°C). This high heat helps the potatoes get crispy. Also, make sure to spread the potato wedges in a single layer. This allows them to cook evenly. Flip the potatoes halfway through baking. This ensures they brown nicely on all sides. Lastly, let them cool for a few minutes after baking. This helps the flavors settle and enhances the taste. Enjoy your delicious Greek Lemon Potatoes! Pro Tips Choose the Right Potatoes: Yukon Gold potatoes are ideal for this recipe due to their creamy texture and ability to absorb flavors, but you can also use other waxy potatoes for similar results. Adjust the Seasoning: Feel free to add more herbs or spices to the lemon mixture, such as thyme or rosemary, to enhance the flavor profile according to your taste preferences. Use Fresh Lemon Juice: For the best flavor, always use fresh lemon juice instead of bottled lemon juice, which can taste overly processed. Let Them Rest: Allow the potatoes to rest for a few minutes after baking to let the flavors settle and to make them easier to serve. {{image_2}} You can mix in other vegetables with Greek lemon potatoes. Carrots and bell peppers work great. Cut them into similar sizes as the potatoes. This way, they cook evenly. You can also try adding zucchini or cherry tomatoes for extra color and flavor. Just remember to adjust the cooking time if needed. This recipe is naturally dairy-free. You don't need any dairy to enjoy great flavor. The olive oil and lemon juice keep it rich and tasty. If you want a creamy touch, try using cashew cream or coconut yogurt. This keeps the dish light and fresh while giving you that creamy texture. You can change the herbs to match your taste. If you like a bolder flavor, try rosemary or thyme. Both herbs pair well with lemon. You can also add a pinch of red pepper flakes for some heat. For a different twist, consider using fresh basil or dill. These herbs can brighten the dish even more. After enjoying your Greek lemon potatoes, store any leftovers in an airtight container. Let the potatoes cool to room temperature first. This keeps them fresh and tasty. I recommend eating them within three days for the best flavor. If you have a lot left, you can divide them into smaller portions. This way, you can heat them up quickly later. To reheat your Greek lemon potatoes, preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet and cover them with foil. Heat for about 15 minutes or until warm. You can also use a microwave. Just place a few potatoes on a plate and heat for 1-2 minutes. Check to see if they are warm enough, then enjoy! If you want to save your Greek lemon potatoes for later, freezing is a great choice. First, let them cool completely. Place them in a freezer-safe bag or container. Remove as much air as you can before sealing. They can stay in the freezer for up to three months. When you are ready to eat them, thaw in the fridge overnight. Then, reheat using the oven or microwave for the best taste. Greek lemon potatoes are a tasty side dish. They use Yukon Gold potatoes and zesty flavors. The potatoes soak in a blend of olive oil, garlic, and fresh lemon juice. You bake them until they are golden and tender. This dish is perfect for family dinners or gatherings. Yes, you can make Greek lemon potatoes ahead of time. Prepare them as directed and cool them down. Store in an airtight container in the fridge for up to two days. When ready to serve, just reheat them in the oven. This method keeps them tasty and warm. Greek lemon potatoes pair well with many dishes. You can serve them with grilled chicken or lamb. They also complement fresh salads or roasted veggies. For a complete meal, add tzatziki sauce. This sauce enhances the flavors and adds creaminess. Enjoy these potatoes with your favorite foods! In this post, we explored how to make Greek Lemon Potatoes using simple ingredients like Yukon Gold potatoes and fresh herbs. We walked through each step, from preparing the baking dish to baking the potatoes for the best flavor. I shared tips for choosing the right potatoes and offered ideas for variations. You can even store leftovers safely and reheat them easily. This dish is simple, tasty, and perfect for any meal. Enjoy making Greek Lemon Potatoes and impress your family with this vibrant recipe!$

Zesty Greek Lemon Potatoes

Delicious and tangy roasted potatoes infused with lemon and herbs.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Side Dish

Cuisine Greek

Servings 4

Calories 200 kcal

Ingredients

4 large Yukon Gold potatoes, peeled and cut into wedges
0.25 cup olive oil
0.5 cup vegetable broth
3 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons lemon zest
0.25 cup fresh lemon juice
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Preheat the oven to 425°F (220°C) and grease a large baking dish with a little olive oil.
In a large bowl, combine the olive oil, vegetable broth, minced garlic, dried oregano, lemon zest, lemon juice, salt, and pepper. Whisk until well blended.
Add the potato wedges to the bowl and toss until they are evenly coated with the lemon mixture.
Spread the coated potatoes in a single layer in the greased baking dish.
Pour any remaining lemon mixture over the potatoes.
Bake in the preheated oven for about 45-50 minutes, flipping the potatoes halfway through, until they are golden brown and fork-tender.
Once done, remove from the oven and let them cool for about 5 minutes.
Serve the potatoes warm, garnished with fresh parsley for added color and flavor.

Notes

Serve the potatoes in a large shallow dish, with a sprinkle of chopped parsley on top and lemon wedges on the side for extra zest.

Keyword Greek, lemon, potatoes, vegetarian