Description
Crispy and flavorful Greek lemon potatoes that soak in lemony juices and garlic for an irresistible side dish.
Ingredients
Scale
- 2 lbs Yukon Gold or red potatoes, cut into wedges
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 tsp dried oregano
- Salt, to taste
- Pepper, to taste
- Optional: 1/2 cup chicken or vegetable stock
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the potatoes into wedges or large chunks.
- Toss the cut potatoes with olive oil, lemon juice, garlic, oregano, salt, and pepper. Add stock if desired.
- Spread the potatoes in a single layer in a roasting pan.
- Roast for 45–60 minutes, stirring every 15 minutes for even browning.
- Pour the remaining lemon-garlic mixture over the potatoes and let it bubble in the oven for 5–10 minutes before serving.
Notes
For extra texture, try partially boiling small potatoes, smashing them lightly, then roasting in lemon oil. Serve with tzatziki or yogurt for a creamy contrast.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg