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- 2 lbs baby potatoes, halved - 4 cloves garlic, minced - 1/4 cup olive oil - 1 tablespoon lemon zest - 1/4 cup fresh lemon juice - 2 teaspoons dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) When I make Greek lemon roasted potatoes, I love to use baby potatoes. They stay tender and creamy inside while getting crispy on the outside. The garlic gives a nice punch of flavor, while olive oil adds richness. Fresh lemon juice and zest bring a bright taste, making every bite refreshing. Dried oregano offers an earthy note that pairs well with the lemon. Each ingredient plays a vital role. The salt and pepper enhance the natural flavors of the potatoes. I always like to garnish with fresh parsley for a pop of color and freshness. Lemon wedges on the side add an extra zing when served. - Calories: 210 - Protein: 3g - Fat: 10g - Carbohydrates: 31g - Fiber: 3g Greek lemon roasted potatoes are not just tasty; they are also filling. Each serving gives you energy without too many calories. The fiber helps keep you full, too. This dish fits well into a balanced meal, whether you serve it with grilled chicken or a fresh salad. For the full recipe, check the details above! Start by preheating your oven to 400°F (200°C). This temperature helps the potatoes roast evenly. A hot oven makes the outside crispy while keeping the inside soft. In a large bowl, mix together the halved baby potatoes, minced garlic, and olive oil. Add the lemon zest, fresh lemon juice, oregano, salt, and black pepper. Toss everything well so each potato gets coated with the mix. This step is key for a bright and zesty flavor in every bite. Transfer the coated potatoes into a large baking dish. Spread them out in a single layer. This helps them roast better. Roast the potatoes for 40-45 minutes. They should be golden brown and fork-tender when done. Toss the potatoes halfway through cooking. This ensures they cook evenly and get that perfect golden color. Don’t forget to check for the full recipe to enjoy this tasty dish! Choosing the right potatoes is key. I love using baby potatoes for this dish. They have a creamy texture that adds to the taste. Their small size means they cook evenly and absorb flavors well. You can also try new potatoes for a fresh twist. They bring a slight sweetness that balances the lemon. To boost the taste, consider adding spices or herbs. A pinch of smoked paprika gives a warm kick. Fresh herbs, like rosemary or thyme, add depth to the dish. You can mix in some crushed red pepper for heat. Each addition makes the dish unique. Don’t hesitate to experiment with flavors that you love. While roasting is my favorite method, there are other fun ways to cook these potatoes. You can air fry them for a quicker option. The air fryer gives a nice crisp without using much oil. Grilling is another great method. It adds a smoky flavor that pairs well with the lemon. Each cooking method offers a new taste experience. {{image_2}} You can add a Mediterranean flair to Greek lemon roasted potatoes. Try mixing in olives or feta cheese. The briny olives bring a nice saltiness. Feta adds creaminess and tang. Both ingredients enhance the dish's depth. Simply stir in these ingredients before roasting. This twist makes the potatoes even more exciting. Fresh herbs can change the taste of your potatoes. I love using rosemary or thyme. They add a fragrant aroma and boost flavor. Chop the herbs finely and toss them with the potatoes. You can also mix them with the olive oil. It’s a simple way to elevate your dish. If you love heat, add chili flakes or paprika. These can give your potatoes a nice kick. Just sprinkle some on before roasting. You can control how spicy you want them. It’s an easy addition that changes everything. Try different spices for unique flavors. To keep your Greek lemon roasted potatoes fresh, follow these steps. First, let the potatoes cool down to room temperature. This step helps avoid condensation in the storage container. Next, place the leftovers in an airtight container. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing. For freezing, pack the cooled potatoes in a freezer-safe bag. Squeeze out as much air as you can before sealing. They can last in the freezer for up to three months. When it's time to enjoy your leftovers, reheating is key. To maintain texture and flavor, I recommend using the oven. Preheat your oven to 350°F (175°C). Spread the potatoes evenly on a baking sheet. Heat them for about 15-20 minutes, or until warmed through. This method helps keep the potatoes crispy. If you’re in a hurry, you can use the microwave. However, microwaving may make them a bit soft. Just keep an eye on them and reheat in short bursts. To get crispy potatoes, start with the right temperature. Preheat your oven to 400°F (200°C). Use baby potatoes, as they have a nice skin that crisps well. Toss the potatoes with olive oil and spices. Make sure they are in a single layer in the baking dish. This allows hot air to circulate around them. Halfway through cooking, toss the potatoes. This helps them brown evenly. You can also try broiling them for the last few minutes. Keep an eye on them to avoid burning. Yes, you can use other types of potatoes. Yukon Gold or Red potatoes work well, too. They have a creamy texture when cooked. Starchy potatoes like Russets might not hold their shape as well. They can become too fluffy. If you use waxy potatoes, like fingerlings, they will also turn out great. Just remember to cut them into even pieces for even cooking. These potatoes pair well with many dishes. For meat lovers, serve with grilled chicken or lamb. The lemon flavor adds brightness to rich meats. If you prefer vegetarian options, try them with grilled veggies or a fresh salad. They also taste great alongside fish, like salmon or sea bass. The potatoes can be a star side dish at any meal. For the complete recipe specifics, check out the Full Recipe. Greek Lemon Roasted Potatoes bring flavor and joy to your table. We explored ingredients, cooking steps, and important tips for the best results. Whether you choose to add herbs or spices, there are many ways to make this dish your own. Proper storage ensures tasty leftovers and easy reheating. Enjoy with your favorite meats or veggies. Now, it’s your turn to create this simple and delicious meal. Happy cooking!

Greek Lemon Roasted Potatoes

Revitalize your dinner table with these delicious Greek Lemon Roasted Potatoes! Bursting with tangy lemon flavor and aromatic garlic, this simple recipe transforms baby potatoes into a mouthwatering side dish. Perfectly roasted to golden perfection, they offer an irresistible combination of textures and tastes. Click through for the full recipe and bring a touch of Mediterranean flair to your meals tonight!
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Ingredients
  

2 lbs baby potatoes, halved

4 cloves garlic, minced

1/4 cup olive oil

1 tablespoon lemon zest

1/4 cup fresh lemon juice

2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, combine the halved baby potatoes, minced garlic, olive oil, lemon zest, lemon juice, oregano, salt, and black pepper. Toss until the potatoes are evenly coated.

      Transfer the coated potatoes to a large baking dish, spreading them out in a single layer for even roasting.

        Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and fork-tender. Toss them halfway through cooking for even browning.

          Once cooked, remove from oven and allow to cool for a few minutes. Garnish with fresh chopped parsley and serve with lemon wedges on the side.

            Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4