Craving a Taste of the Mediterranean?
Step into your kitchen and let’s whisk away to sun-drenched shores with these heavenly Greek Lemon Potatoes!
With just a few simple ingredients and a dash of love,
you’ll have a crowd-pleasing favorite that’s sure to brighten any meal.
Ready to transform your dinner into a Greek feast? Grab your apron, and let’s get started!
For Greek Lemon Potatoes
- Yukon Gold Potatoes – tender and creamy, these are perfect for roasting. Cut into quarters or 1-inch thick wedges.
- Chicken Stock – adds rich flavor and keeps the potatoes moist as they bake.
- Extra Virgin Olive Oil – brings a smooth, fruity base and helps crisp the potatoes.
- Lemon Juice – for that bright, tangy kick that makes this dish shine.
- Garlic – minced, to infuse the potatoes with savory depth.
- Dried Oregano – classic Mediterranean herb that gives a warm, earthy flavor.
- Fine Sea Salt – to season everything just right.
- Unsalted Butter – dotted on top for a touch of richness and to help the potatoes brown beautifully.
- Parsley – finely chopped, for a fresh pop of color and flavor to finish the dish.
Greek Lemon Potatoes Recipe
Craving a Culinary Escape? Dive into the crisp, golden delight of our Greek Lemon Potatoes! Each bite is a burst of zesty lemon and aromatic herbs, transforming simple potatoes into a Mediterranean masterpiece.
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PinServings: 6 servings
Notes
Ingredients:
- 1 cup chicken stock
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 2 tsp fine sea salt
- 2 Tbsp unsalted butter
- 3 lbs Yukon gold potatoes, quartered or cut into 1-inch thick wedges
- 1 Tbsp parsley, finely chopped, for garnish
Instructions:
- Preheat the oven to 400°F.
- In a 9x13-inch casserole dish, combine:
- Olive oil
- Lemon juice
- Chicken stock
- Minced garlic
- Oregano
- Salt
Stir well to combine.
- Add the potatoes to the dish and toss them to coat evenly in the sauce. Spread them out so they are evenly arranged, but not fully submerged.
- Dot the potatoes with small pieces of butter.
- Bake in the preheated oven for 70-80 minutes, or until the potatoes are fork-tender. Stir the potatoes occasionally to ensure they are evenly coated in the juices.
- For extra crispy edges, broil the potatoes for 3-4 minutes at the end of cooking.
- Remove from the oven and toss the potatoes in the remaining pan juices.
- Serve directly from the dish or transfer to a serving platter. Drizzle with the pan sauce and sprinkle with finely chopped parsley for garnish.
Nutrition
Calories: 381 kcal | Carbohydrates: 42g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Trans Fat: 0.2g
Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 10mg | Sodium: 802mg | Potassium: 1021mg
Fiber: 5g | Sugar: 2g | Vitamin A: 189 IU | Vitamin C: 50mg | Calcium: 46mg | Iron: 2mg
Greek Lemon Potatoes – 5 Common Questions (Answered!)
- Do I really need to peel the potatoes?
Nope! Totally up to you. If you like a more rustic vibe (and a bit more texture), leave the skins on. Just give them a good scrub. If you prefer them smooth and soft, go ahead and peel. - Can I prep these ahead of time?
Yes! You can cut and toss them in the marinade up to 2 hours before cooking. Pop them in the fridge until you’re ready. Just don’t leave them too long or they might get a little too soft. - How do I get them super crispy?
Here’s the trick — parboil them for about 6 minutes first! Drain, toss in the lemony goodness, then roast. Crispy edges + tender middle = potato heaven.
- Can I use bottled lemon juice?
Fresh is best for that zingy, bright flavor — but if bottled is what you have on hand, it’ll work in a pinch. Just make sure it’s 100% lemon juice, nothing else added.
- Do I have to add mustard?
Nope, totally optional! Some people like a little Dijon or grainy mustard for extra tang, but if you’re not a mustard fan, just skip it. These potatoes are packed with flavor already!
