Greek Lemon Potatoes
These crispy, golden Greek lemon potatoes have just a hint of tangy lemon that will transport you right to the Mediterranean. They are a one-dish potato side dish that takes roasted potatoes to the next level. Make this easy potato recipe alongside nearly any main dish protein for a rounded and delicious meal. This makes 6-8 servings as a side.
Ingredients
- 1 cup chicken stock
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 2 tsp fine sea salt
- 2 Tbsp unsalted butter, to dot the top
- 3 lbs Yukon gold potatoes*, cut into quarters or 1-inch thick wedges, unpeeled or peeled
- 1 Tbsp parsley, finely chopped for garnish
Instructions
- Preheat the oven to 400 ̊F. In a 9x13" casserole dish, add olive oil, lemon juice, chicken stock, garlic, oregano, and salt and stir to combine.
- Add sliced potatoes and toss to coat in the pan sauce, then spread them evenly in the pan (the potatoes won’t be fully submerged, and that’s ok). Dot the tops of the potatoes with butter.
- Bake at 400 ̊F for 70-80 minutes or until fork-tender. Stir a couple of times through baking to coat the potatoes in the pan juices. By the end of the baking time, most of the liquid will be absorbed except for the oil. If you love crisp edges on the potatoes, broil for 3-4 minutes to brown the tops of the potatoes.
- Remove from the oven and toss to coat in the pan sauces. You can serve the potatoes right out of the casserole dish or transfer them to a platter and drizzle some of the pan sauce over the top. Garnish with finely chopped parsley.
Notes
*Feel free to use any high-starch potato, like the Idaho Russet or King Edward. I leave the skins on, but you can peel if preferred.
Storage and Make Ahead: This recipe is really best enjoyed when served immediately from the oven, but you can do some of the prep ahead of time.
- Make Ahead - To prep ingredients earlier in the day, chop up the potatoes and store them in a bowl of water in the refrigerator (this prevents browning). When ready to cook, drain and thoroughly pat potatoes dry.
- To refrigerate - Store leftovers in an airtight container and refrigerate for 3-4 days.
- To reheat - bake in the oven for 10 minutes at 350°F or in an air fryer for 7-10 minutes. You can microwave them, but they will not be as crispy as the oven or air fryer methods.
- Freeze - We do not recommend freezing these potatoes, as the texture will turn mealy.
Nutrition Facts
Greek Lemon Potatoes
Serving Size
1 serving
Amount per Serving
Calories
381
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
10
mg
3
%
Sodium
802
mg
35
%
Potassium
1021
mg
29
%
Carbohydrates
42
g
14
%
Fiber
5
g
21
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
189
IU
4
%
Vitamin C
50
mg
61
%
Calcium
46
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
