These Easy Greek Lemon Potatoes are wonderfully zesty and full of flavor! With tender potatoes tossed in lemon juice, garlic, and herbs, they make a great side dish.
I love how these potatoes get that crispy edges and a burst of flavor. Perfect with grilled chicken! Just watch out—guys may try to swipe them off your plate! 😂
Making these potatoes is super easy. Just mix everything together, pop them in the oven, and let them bake. You’ll have a delicious dish with barely any fuss!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best for this recipe due to their creamy texture. If you prefer a different option, try using red potatoes for a sweeter flavor or fingerling potatoes for a unique presentation.
Olive Oil: High-quality olive oil is key for flavor. If you’re out, vegetable oil or melted butter can substitute, but the taste will be less rich.
Lemon Juice: Fresh lemon juice is best for this dish. If you don’t have lemons, pre-bottled lemon juice is a quick substitute, but fresh really makes a difference!
Garlic: Fresh garlic gives the best taste, but you can use garlic powder (1 teaspoon) if in a pinch. Just remember, the fresh garlic will provide a beautiful aroma!
Oregano: Dried oregano is classic for Greek dishes, but fresh oregano adds a brighter flavor, if you can find it. Use three times the amount of fresh oregano if substituting.
What’s the Best Way to Ensure Crispy Potatoes?
Achieving that perfect crispy texture is all about the cooking method. After you bake the potatoes covered for the first part, the following steps make all the difference.
- Remove the foil for the final bake. This allows moisture to escape, letting the potatoes crisp up.
- Spread the potatoes in a single layer. This maximizes the surface area, ensuring each piece gets a chance to brown.
- Flip the potatoes halfway through. This helps all sides crisp up evenly.
Following these tips will lead you to deliciously crispy Greek lemon potatoes that everyone will love!
Easy Greek Lemon Potatoes
Ingredients:
- 3 pounds potatoes (Yukon Gold or Russet), peeled and cut into wedges
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 cup hot water
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
- Optional: Greek yogurt or tzatziki for serving
How Much Time Will You Need?
This recipe requires about 10 minutes for preparation and 1 hour and 15 minutes for cooking—45 minutes covered and 30 minutes uncovered. Overall, you’ll have delicious, lemony potatoes ready in just under 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that the potatoes will roast perfectly and get nice and crispy.
2. Prepare the Flavor Base:
In a large baking dish, mix together the olive oil, fresh lemon juice, hot water, minced garlic, dried oregano, salt, and black pepper. Stir it well so that all the ingredients blend together nicely.
3. Coat the Potatoes:
Add the potato wedges to the baking dish and gently toss them in the lemon herb mixture. Make sure each piece is well coated for maximum flavor.
4. Arrange for Roasting:
Spread the potatoes out in a single layer in the baking dish. This helps them roast evenly and allows you to achieve that desired crispy texture.
5. Bake the Potatoes:
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. This step lets the potatoes steam and become tender.
6. Crisp Them Up:
After 45 minutes, remove the foil and continue baking for another 30 minutes. Keep an eye on them, and give them a gentle turn halfway through so all sides get nicely browned and crispy.
7. Garnish and Serve:
Once the potatoes are golden and crispy, take them out of the oven. Sprinkle chopped fresh parsley on top for a burst of color and flavor. Serve your Easy Greek Lemon Potatoes warm and enjoy with Greek yogurt or tzatziki on the side, if you like.
These lemon potatoes are a delightful and flavorful addition to any meal, especially when paired with grilled meats or seafood. The bright flavor of lemon and aromatic oregano shines through, creating a delicious side dish that’s sure to impress!
FAQ for Easy Greek Lemon Potatoes
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes are ideal for this recipe due to their creamy texture, you can also use red potatoes or fingerling potatoes. Just keep in mind that cooking times may vary slightly depending on the size and type of potatoes you choose.
What If I Don’t Have Fresh Lemons?
No problem! You can substitute fresh lemon juice with pre-bottled lemon juice. However, fresh lemon juice gives a brighter, more vibrant flavor. Aim for about 1/3 cup of lemon juice if using a bottle.
Can I Prepare This Dish in Advance?
Yes, you can prep the potatoes in advance! Simply toss them in the lemon and herb mixture, cover, and refrigerate for up to 24 hours before baking. Just pull them out to come to room temperature before popping them in the oven for the best results.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, which will help retain their crispy texture.
