Description
Bright, savory, and fragrant, Greek Lemon Potatoes deliver crisp, golden edges and melting centers that soak up lemon, garlic, and olive oil.
Ingredients
Scale
- 900 g (2 lb) Yukon Gold or baby potatoes
- 120 ml (½ cup) extra-virgin olive oil
- 60 ml (¼ cup) fresh lemon juice
- Zest of 1 lemon
- 4 large cloves garlic, minced
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 120 ml (½ cup) chicken or vegetable stock
- 1 tsp dried oregano
- 1 tbsp chopped parsley (for serving)
- Extra lemon wedges (for serving)
Instructions
- Prep the potatoes: Wash and halve the potatoes into 3–4 cm pieces. If using baby potatoes, leave them whole.
- Parboil for tenderness: Place potatoes in a pot, cover with cold water, and add 1 tsp kosher salt. Bring to a simmer and cook for 8–10 minutes until edges are just tender.
- Make the lemon-garlic sauce: Whisk olive oil, lemon juice, lemon zest, minced garlic, stock, salt, pepper, and oregano in a bowl.
- Toss and arrange: Toss the drained potatoes with the lemon-garlic mixture and arrange in a roasting pan cut-side down.
- Roast at 220°C (425°F) for 35–40 minutes until edges are golden and potatoes are tender.
- Finish on the stove (optional): Transfer the pan to medium heat, add leftover lemon sauce, and simmer for 2–3 minutes.
- Rest and serve: Remove from heat, sprinkle with parsley, and serve hot with lemon wedges.
Notes
Don’t skip the parboiling step for the best texture. Potatoes can be made ahead by parboiling and storing in the fridge.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg