Greek Lemon Potatoes Recipe

Let me tell you about the recipe that took my potato game to the next level—get ready for lemony, garlicky, melt-in-your-mouth magic with these amazing roasted Yukon Gold potatoes!

I adore the vivid tastes that Greek lemon potatoes deliver. When it comes to side dishes, you can’t beat the dynamism of roasted Yukon Gold potatoes infused with the trio of olive oil, lemon juice, and garlic.

Potatoes roasted this way carry a tangy punch, and they are punchy in the best way, with a barely-there crispness on the surface and a tender, fluffy interior; tender and fluffy in part because I used chicken broth in the blend of liquids that I poured over the potatoes before they went into the oven.

Greek Lemon Potatoes Recipe Ingredients

• Yukon Gold Potatoes: Rich in carbohydrates, these potatoes offer a creamy texture and golden color.
• Olive Oil: Heart-healthy fat that adds richness and a smooth finish.
• Lemon Juice: High in vitamin C, it gives a refreshing, tangy flavor.
• Garlic: Known for immune-boosting properties, enhances savory depth.
• Chicken Broth: Adds umami and depth while keeping potatoes moist.
• Dried Oregano: Offers antioxidants and a fragrant, earthy aroma.

Greek Lemon Potatoes Recipe Ingredient Quantities

• 3 pounds of Yukon Gold potatoes
• 1/2 cup of olive oil
• 3 cloves of garlic, minced
• 1/3 cup of fresh lemon juice
• 1 cup of chicken broth
• 1 tablespoon of dried oregano
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons of freshly chopped parsley (optional)

How to Make this Greek Lemon Potatoes Recipe

1. Set your oven to 400°F (200°C) to warm up.

2. Remove the skins from the Yukon Gold potatoes and slice them into wedges.

3. In a large baking dish, mix together the olive oil, minced garlic, fresh lemon juice, chicken broth, and dried oregano.

4. Add salt and black pepper to taste, and stir well to combine.

5. Toss the potato wedges in the baking dish to coat them evenly with the mixture.

6. Put the potatoes in a single layer. Make sure that each piece is under liquid as much as possible.

7. Seal the baking dish tightly with aluminum foil.

8. Bake for 40 minutes; then take off the foil and gently stir the potatoes.

9. Put the dish back in the oven and bake it for another 40-50 minutes, leaving it uncovered, until the potatoes are golden brown and tender and basting them with the pan juices every now and then.

10. Take the dish out of the oven, and if you are using it, sprinkle on some freshly chopped parsley. Now it’s ready to serve, and you should serve it hot.

Greek Lemon Potatoes Recipe Equipment Needed

1. Oven
2. Vegetable peeler
3. Knife
4. Cutting board
5. Large baking dish
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula
9. Aluminum foil

FAQ

• Can I use a different type of potato?Certainly, it is possible to utilize other waxy potatoes, such as red potatoes; however, Yukon Golds are favored for their buttery texture.
• How long do I need to bake the potatoes?Cook the potatoes in an oven preheated to 400°F (200°C) for approximately 50-60 minutes until they achieve a golden, crispy exterior.
• Can I substitute chicken broth with a vegetarian option?Of course, you can use vegetable broth as a substitute to make this dish vegetarian.
• What’s the best way to cut the potatoes?Evenly cooking and effectively absorbing flavors is our goal when preparing potatoes. To achieve this, we cut them into wedges. Here are the specifics:
• How do I know if the potatoes are seasoned enough?Check the flavor of the salt and pepper after the potatoes have baked for 30 minutes; adjust if necessary. You can add more if needed.
• Is it necessary to use fresh lemon juice?For the best flavor, use fresh lemon juice; however, in a pinch, bottled lemon juice may be used.
• Can I make this dish ahead of time?It is permissible to prep the spuds and sauce ahead of time and insert them into the bake just before the time of serving.

Greek Lemon Potatoes Recipe Substitutions and Variations

You can substitute Russet potatoes or red potatoes for Yukon Gold potatoes.
In place of olive oil, you may opt for avocado oil or sunflower oil.
You can substitute with bottled lemon juice, or a combination of lemon and lime juice, if you don’t have fresh lemon juice on hand.
For a different flavor profile, vegetable broth or beef broth can be used in place of chicken broth.
You can use dried thyme or dried rosemary in place of dried oregano.

Pro Tips

1. Parboil for Perfect Texture Before baking, parboil the potato wedges for about 5 minutes. This helps achieve a tender interior and ensures a fluffy texture while still getting that crispy golden exterior in the oven.

2. Infuse More Flavor Add a few sprigs of fresh thyme or rosemary to the baking dish along with the oregano. These herbs will infuse the potatoes with an extra layer of aromatic flavor.

3. Crisp the Potatoes After the initial foil-covered baking, increase the oven temperature to 425°F (220°C) for the final 10-15 minutes. This step will aid in achieving maximum crispiness on the edges of the potatoes.

4. Uniform Wedges When cutting the potatoes into wedges, aim for uniform sizes to ensure even cooking. This will help prevent some pieces from being undercooked or overcooked.

5. Lemon Zest for Brightness For an added burst of citrus flavor, grate some fresh lemon zest over the potatoes just before serving. This accentuates the lemon juice already in the recipe and adds a bit of freshness.