Greek Lemon Potatoes Recipe
These Greek Lemon Potatoes are bursting with flavor! A zesty blend of lemon, garlic, and herbs makes them a perfect side dish.
Servings: 4 servings
Ingredients
- 3 lbs Yukon Gold potatoes washed and peeled
- 1 cup chicken stock or vegetable stock for vegetarian option
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 4 garlic cloves minced
- 2 tsp dried oregano
- 2 tsp fine sea salt
- 2 tbsp unsalted butter cut into small pieces
- 1 tbsp parsley finely chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and peel the Yukon Gold potatoes, then cut them into quarters or 1-inch thick wedges.
- In a mixing bowl, whisk together the chicken stock, extra virgin olive oil, lemon juice, minced garlic, dried oregano, and fine sea salt until well combined.
- Place the potato wedges in a large baking dish and pour the marinade over the potatoes, tossing to coat.
- Dot the potatoes with small pieces of unsalted butter, cover with aluminum foil, and bake for 30 minutes.
- After 30 minutes, remove the foil and roast the potatoes for an additional 30-40 minutes, tossing halfway through.
- Once cooked, sprinkle with finely chopped parsley and serve warm.
Equipment
- Large baking dish
- Mixing Bowl
- Sharp Knife
- Measuring cups and spoons
- Spatula
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes.
- Add lemon zest for an extra citrus kick.