Description
Greek Lemon Potatoes are a classic Mediterranean-style side dish known for their bold citrus flavor, rich olive oil coating, and soft, crispy-edged texture. Roasted slowly in a flavorful broth of lemon juice, garlic, and oregano, these potatoes absorb all the seasoning while becoming tender on the inside and golden on the outside. They pair perfectly with chicken, lamb, fish, or vegetarian meals and bring a restaurant-quality touch to any dinner table.
Ingredients
- 1 cup chicken stock
- 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 (for topping)
- 3 lbs Yukon gold potatoes, cut into wedges or chunks (peeled or unpeeled)
- 1 Tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C)
- In a 9×13 baking dish, mix chicken stock, olive oil, lemon juice, garlic, oregano, and salt
- Add potatoes and toss well to coat evenly in the liquid mixture
- Spread potatoes evenly in the dish, ensuring they are partially submerged
- Dot the top with butter pieces
- Bake for 70–80 minutes, stirring 2–3 times during cooking for even flavor absorption
- Continue baking until potatoes are tender and golden with slightly crisp edges
- Optional: Broil for 3–4 minutes for extra crispiness
- Remove from oven and toss gently in pan juices
- Garnish with chopped parsley before serving
Notes
- Serve hot as a side dish with grilled meats, roasted chicken, or seafood
- Drizzle extra pan sauce over potatoes for added flavor
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat in oven at 375°F for best texture instead of microwave
- Can be frozen for up to 2 months, though texture may soften slightly