Zesty Greek Lemon Potatoes

$- 4 large Yukon gold potatoes - 1/4 cup olive oil - 1/4 cup fresh lemon juice - 4 cloves garlic - 1 tablespoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup vegetable broth When I cook Greek lemon potatoes, I start with Yukon gold potatoes. They have a creamy texture that works great. I peel and cut them into wedges. Next, I mix olive oil and fresh lemon juice in a bowl. The lemon juice gives a bright, zesty flavor. I also add minced garlic to the mix. Garlic adds depth and richness. Dried oregano is a must for that classic Greek taste. Salt and black pepper bring out all the flavors. The vegetable broth is the secret here. It helps steam the potatoes and keeps them moist. When you pour it around the potatoes, it makes them tender and full of flavor. - Fresh parsley - Extra lemon wedges Garnishing is important! I like to sprinkle fresh parsley over the potatoes. The green color makes the dish look bright. It also adds a fresh taste. I sometimes serve extra lemon wedges on the side. Squeezing more lemon on top gives an extra zing. These small touches make the dish even better. {{ingredient_image_1}} - Prepping the potatoes Start with four large Yukon gold potatoes. Peel them and cut them into wedges. This shape helps them cook evenly. - Preparing the lemon marinade In a big bowl, mix 1/4 cup of olive oil and 1/4 cup of fresh lemon juice. Use about two to three lemons for the juice. Add four minced garlic cloves, one tablespoon of dried oregano, one teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk everything together until it is smooth. Toss the potato wedges in this lemon marinade. Make sure they are well coated. - Baking in the oven Preheat your oven to 425°F (220°C). Place the coated potato wedges in a large baking dish. Arrange them in a single layer, cut side down. - Covering with foil and steaming Pour one cup of vegetable broth around the potatoes, but not over them. This adds steam and flavor. Cover the dish tightly with aluminum foil. Bake for 35 minutes. - Garnishing before serving After baking, take off the foil. Bake for another 15 to 20 minutes until the potatoes are golden and tender. Remove the dish from the oven and garnish with chopped fresh parsley. - Presentation tips for serving Serve the potatoes on a nice platter. Drizzle a little extra olive oil on top. Add some more parsley and a squeeze of fresh lemon juice for an extra zing! Using fresh ingredients is key. Fresh potatoes, lemons, and herbs bring the best taste. The lemon juice must be from real lemons, not bottled. This makes a big difference. Choose bright, firm potatoes for great texture. Marinating time matters, too. I recommend letting the potatoes soak for at least 30 minutes. This helps them absorb all those yummy flavors. If you have more time, let them sit for a few hours. To ensure even cooking, cut potatoes into similar sizes. Wedges should be about the same thickness. This helps them cook at the same rate. Every oven is different. If your oven runs hot, check on the potatoes early. You might need to lower the baking time. Always use a fork to test for doneness. The potatoes should be soft and golden brown. These lemon potatoes pair well with many Greek dishes. Serve them with grilled meats or a fresh salad. They also go great with tzatziki sauce for dipping. For a lovely presentation, use a big platter. Drizzle some extra olive oil on top and sprinkle with fresh parsley. A squeeze of lemon adds a nice touch. This makes the dish look bright and appetizing! Pro Tips Choose the Right Potatoes: Yukon gold potatoes are ideal for this recipe as they hold their shape well and have a creamy texture, enhancing the dish's flavor. Adjust the Lemon Flavor: If you prefer a milder lemon taste, reduce the lemon juice slightly or add a teaspoon of honey to balance the acidity. Enhance the Aroma: For an extra layer of flavor, consider adding a few sprigs of fresh rosemary or thyme to the baking dish before covering it with foil. Perfect Crispiness: To achieve crispy edges, ensure the potatoes are cut into even wedges and spread them out in a single layer without overcrowding the dish. {{image_2}} You can change up the potato type for Greek lemon potatoes. Yukon golds are great, but you can try Russets or red potatoes. Each variety brings a unique taste and texture. For herbs, fresh thyme or rosemary can replace oregano. They add a lovely flavor twist. If you want spice, add a pinch of paprika or cayenne pepper for heat. To make your potatoes extra crispy, try roasting them longer. Flip the potatoes halfway through for even browning. You can also use a slow cooker or Instant Pot. In a slow cooker, cook them on low for 6-8 hours. In an Instant Pot, go for 10 minutes on high pressure. Just remember to adjust the liquid to avoid sogginess. Greek lemon potatoes vary by region. Some regions add feta cheese for creaminess. Others use different herbs like dill for a fresh taste. You can even find similar dishes in Italian or Turkish cuisines. Each culture brings its own flair to lemon potatoes, making them a versatile side dish. To keep your Greek lemon potatoes fresh, follow these tips: - Refrigeration: Place the cooled potatoes in an airtight container. Store them in the fridge. They will stay good for up to four days. - Freezing: For long-term storage, freeze the potatoes. Place them in a freezer-safe bag or container. Remove as much air as you can. They can last up to three months in the freezer. Keeping the right texture and taste is key. When you're ready to enjoy your leftovers, reheating properly is important: - Oven Method: Preheat the oven to 350°F (175°C). Spread the potatoes on a baking sheet. Bake for about 15-20 minutes. This method helps keep the potatoes crispy. - Microwave Method: If you’re short on time, use the microwave. Place the potatoes on a plate and cover them with a damp paper towel. Heat for 1-2 minutes, checking for warmth. Both methods help keep the flavor and texture intact. Understanding how long your leftovers last is vital: - Fridge: Your Greek lemon potatoes can last up to four days in the fridge. - Freezer: In the freezer, they can last for about three months. Always check for any signs of spoilage before eating them. Greek lemon potatoes are a classic dish from Greece. They combine potatoes, lemon, and herbs. The dish has roots in Greek culture and is often served at family meals and gatherings. The use of fresh lemon juice gives these potatoes a zesty kick. They are tender on the inside and have a rich flavor profile. This dish reflects the Mediterranean love for fresh, vibrant ingredients. It also showcases the importance of olive oil in Greek cooking. Yes, you can easily make Greek lemon potatoes vegan. The main ingredients are already plant-based. The olive oil and lemon juice are vegan-friendly. For the broth, use vegetable broth instead of chicken broth. This keeps the dish flavorful and vegan. You can also add more herbs for extra taste. Fresh or dried herbs work well. To get crispy Greek lemon potatoes, follow these tips: - Use a high oven temperature. Baking at 425°F (220°C) helps them brown. - Don't overcrowd the pan. Spread the potato wedges out in a single layer. - Leave the skin on. If you prefer, Yukon gold potatoes can be cooked with skin for extra texture. - Add a bit of cornstarch. Toss the wedges lightly in cornstarch before coating them in oil and seasonings. - Finish uncovered. Remove the foil during the last baking time to let them crisp up. These tips will boost the crispiness and make your potatoes irresistible! Greek lemon potatoes blend fresh flavors for a delicious side dish. We covered the key ingredients, like Yukon gold potatoes, olive oil, and garlic. I shared tips for prep, cooking, and serving, ensuring a tasty experience. You can try variations and adapt them to your taste. Remember to store leftovers properly for later enjoyment. Overall, this dish is simple and full of flavor. Enjoy making it your own, and impress your family and friends!$

A flavorful dish of Yukon gold potatoes roasted with lemon, garlic, and herbs.

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Prep Time 10

Cook Time 50

Total Time 1

Course Side Dish

Cuisine Greek

Servings 4

Calories 150 kcal

Ingredients

4 large Yukon gold potatoes, peeled and cut into wedges
0.25 cup olive oil
0.25 cup fresh lemon juice (about 2-3 lemons)
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
1 cup vegetable broth
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper.
Add the potato wedges to the bowl and toss until they are well coated in the lemon mixture.
In a large baking dish, arrange the potatoes in a single layer, cut side down.
Pour the vegetable broth around the potatoes (not over them), creating a flavorful steam for cooking.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
After 35 minutes, carefully remove the foil and bake for an additional 15-20 minutes, or until the potatoes are golden and tender.
Once done, remove from the oven and garnish with chopped fresh parsley before serving.

Notes

Serve the potatoes on a platter drizzled with a little extra olive oil and sprinkled parsley. Squeeze a fresh lemon wedge over them for an extra zesty kick!

Keyword Greek, lemon, potatoes, vegetarian