These Easy Greek Lemon Potatoes are crispy on the outside and soft on the inside, perfectly seasoned with lemon juice and garlic. They make a fresh and zesty side dish!
Honestly, I could eat these potatoes alone! They add a bright twist to any meal. Pair them with chicken or fish, and you’ve got a plate that’s hard to resist. Yum!
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold or Russet potatoes for their fluffy texture and ability to absorb flavors. If you need a low-carb option, cauliflower can work too, but cooking times will vary.
Olive Oil: Extra virgin olive oil is best for its rich flavor. If you want a lighter option, you could substitute it with avocado oil, which also has a high smoke point.
Fresh Lemon Juice: Freshly squeezed lemon juice is a must for the best flavor. If you don’t have fresh lemons, bottled lemon juice works in a pinch, though it may lack some vibrancy.
Garlic: Fresh minced garlic adds depth, but garlic powder is a viable substitute—use about half a teaspoon for every clove.
Oregano: Dried oregano gives that classic Greek flavor. If you’re out, you can use Italian seasoning, but it may change the taste slightly.
How Do I Get the Perfect Crispy Finish for My Potatoes?
Getting those crispy edges is all about timing and technique! Start by cooking the potatoes covered in broth to ensure they become tender. Then, uncover them to allow the moisture to escape, which lets them get crispy.
- Make sure to coat them well in olive oil and seasonings before the first bake.
- When you remove the foil, increase the oven temperature slightly if needed, and baste them with the pan juices to enhance browning.
- Keep an eye on them during the final stages to avoid burning.
Easy Greek Lemon Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 3 pounds potatoes, peeled and cut into wedges
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup chicken broth or water
- Fresh parsley, chopped, for garnish
- Greek yogurt sauce or tzatziki, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 1 hour of cooking time, totaling about 1 hour and 15 minutes. You’ll spend a little time chopping and mixing, then let your oven do the work for perfectly delicious lemony potatoes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that your potatoes will roast perfectly and get that nice crispy texture.
2. Prepare the Mixture:
In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. This will be the flavorful bath for your potato wedges.
3. Coat the Potatoes:
Add the potato wedges to the bowl and toss them well so that they are fully coated in the zesty lemon and herb mixture. This step makes sure each bite is packed with flavor!
4. Bake the Potatoes:
Carefully transfer the coated potatoes into a baking dish. Pour the chicken broth or water around the potatoes (not on top) to help them steam and become tender during baking. Cover the dish with aluminum foil.
5. First Bake:
Bake the potatoes covered for about 45 minutes. This helps them to cook through and soften up nicely. After 45 minutes, check if they are tender.
6. Brown and Crisp:
Once they’re tender, remove the foil and bake for another 20-30 minutes. This is where the magic happens—this final stage will help the edges get nice and crispy. You can baste the potatoes with the pan juices once or twice to enhance browning.
7. Finish and Garnish:
Once they are brown and crispy, take them out of the oven. Garnish with freshly chopped parsley for a pop of color and extra flavor.
8. Serve and Enjoy:
Serve the potatoes warm alongside a dipping sauce like creamy Greek yogurt or tzatziki if you’d like. They make for a fantastic side dish with grilled meats or seafood, or enjoy them as the star of a vegetarian meal!
These Easy Greek Lemon Potatoes are not only beautiful but also full of flavor, making them a perfect addition to any table. Enjoy every delicious bite!
FAQ for Easy Greek Lemon Potatoes
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold and Russet potatoes are great choices because they hold up well and become fluffy inside. If you want a lower-carb option, you could try using cauliflower, but keep in mind that cooking times will differ.
What If I Don’t Have Fresh Lemons?
If fresh lemons aren’t available, you can substitute with bottled lemon juice. Just be aware that it may not have the same freshness and brightness as the real thing. Use about 3 tablespoons of bottled juice for this recipe.
How Can I Store Leftovers?
Store any leftover Greek lemon potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain the crispy texture!
Can I Make These Potatoes Ahead of Time?
Yes, you can prepare the potatoes earlier in the day! Simply follow all the steps up to the first bake, then cover and refrigerate. When ready to serve, allow them to come to room temperature and bake as instructed. This way, you’ll have delicious potatoes ready to go with less hassle!
