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To make Greek lemon potatoes, gather these simple items: - 2 pounds baby Yukon gold potatoes, halved - 1/4 cup olive oil - 1/4 cup fresh lemon juice (about 2 lemons) - 1 tablespoon lemon zest - 4 garlic cloves, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - Fresh parsley, chopped (for garnish) These ingredients come together to create a bright and zesty dish. The baby Yukon gold potatoes are creamy and pair well with the lemon. You can swap some ingredients if needed. Here are a few ideas: - Use another type of potato, like red or fingerling. - Replace olive oil with avocado oil for a different flavor. - If you don't have fresh lemons, bottled lemon juice works too. - For the garlic, garlic powder is a quick fix, but fresh is best. - Use fresh oregano if available; just double the amount. These swaps keep the dish tasty while being flexible for what you have on hand. Using fresh herbs can make a big difference in flavor. Fresh oregano adds a bright taste. Dried oregano works well, too, especially if you don't have fresh. Just remember to use less dried than fresh. Generally, use one-third the amount of dried herbs. Both options are great. It depends on what you have and your taste. Fresh herbs make the dish smell amazing, while dried herbs are easy and quick. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). Take 2 pounds of baby Yukon gold potatoes and cut them in half. This size helps them cook evenly and quickly. Place the halved potatoes in a large bowl. This is where the magic begins! In another bowl, mix together the following: - 1/4 cup olive oil - 1/4 cup fresh lemon juice (about 2 lemons) - 1 tablespoon lemon zest - 4 minced garlic cloves - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper Whisk these ingredients until well combined. The smell of fresh lemon and garlic will get you excited! Now, pour the lemon marinade over the halved potatoes. Toss them well until every piece is coated. Transfer the potatoes into a large baking dish. Spread them in a single layer. Pour any leftover marinade over the top. Roast the potatoes in your preheated oven for about 40-50 minutes. Stir them halfway through cooking. This helps them brown evenly. When they are golden brown and tender, take them out. Let them cool for a few minutes, then sprinkle with fresh parsley. Serve them warm and enjoy! To get soft inside and crispy outside, choose baby Yukon gold potatoes. Their thin skin adds great texture. Halve them to ensure even cooking. Toss them well in the lemon mixture; this helps with flavor and texture. Roast at 400°F for about 40-50 minutes. Remember to toss them halfway for even browning. To boost flavor, use fresh garlic and lemon juice. Fresh herbs like parsley add brightness. You can also add a pinch of red pepper flakes for a little heat. Mixing in a bit of honey can add a sweet touch that balances the citrus. Always taste as you go to find your perfect mix. One common mistake is overcrowding the baking dish. Potatoes need space to crisp up. Another mistake is not tossing them during roasting. This can lead to uneven cooking. Lastly, don’t skip the resting time after roasting. Letting them cool slightly helps the flavors settle. Pro Tips Use Fresh Ingredients: Fresh lemons and high-quality olive oil will elevate the flavor of your potatoes significantly. Adjust the Seasoning: Feel free to tweak the salt and oregano based on your taste preferences for a more personalized dish. Check for Doneness: Test the potatoes with a fork to ensure they are tender; cooking times may vary slightly depending on your oven. Let Them Rest: Allow the roasted potatoes to sit for a few minutes after baking to enhance their flavors before serving. {{image_2}} You can make Greek lemon potatoes even better by adding other veggies. Try adding carrots or bell peppers. They add color and taste. Cut them into similar sizes to the potatoes. This way, everything cooks evenly. You can also use zucchini or red onions for extra flavor. Just toss them in with the potatoes and follow the same cooking steps. Change up the flavor with Mediterranean spice blends. You can mix in some paprika or cumin. These spices add warmth and depth. You might also like to sprinkle in some sumac. It brings a tangy kick that pairs well with lemon. Blend these spices into the marinade before tossing the potatoes. It will create a new taste experience. This recipe is naturally vegan and gluten-free. You don't need to change much. Just make sure your olive oil is pure. If you want a creamier taste, try adding a splash of coconut milk. It will give the potatoes a rich texture without losing the lemony flavor. Enjoy this dish knowing it fits many diets! After enjoying Greek lemon potatoes, you may have some left. Let them cool to room temperature first. Then, place them in an airtight container. Store them in the fridge. They will stay fresh for up to three days. If you want to keep them longer, consider freezing. To reheat, you can use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Spread the potatoes on a baking sheet. Heat for about 15-20 minutes, or until warm. If you use a microwave, place the potatoes in a bowl. Heat them for one to two minutes, stirring halfway through. Freezing Greek lemon potatoes is a great option. First, allow them to cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. They can last for up to two months in the freezer. When ready to eat, let them thaw in the fridge overnight before reheating. Greek Lemon Potatoes pair well with many dishes. They complement grilled meats like chicken, lamb, or fish. The zesty lemon flavor cuts through rich meats. You can also serve them with a fresh salad. A simple Greek salad adds more color and crunch. Try pairing these potatoes with tzatziki sauce for extra flavor. The cool yogurt and cucumber sauce balance the lemony potatoes. Yes, you can make Greek Lemon Potatoes in advance. Prep the potatoes and coat them in the lemon mix. Place them in a baking dish and cover it. Store the dish in the fridge for up to 24 hours. When ready, just pop them in the oven. This saves time and allows the flavors to meld. To check if the potatoes are done, use a fork. Insert it into a potato; it should slide in easily. The potatoes should be golden brown and tender. If they are not soft, give them more time. Tossing them halfway helps achieve even cooking. This blog post covers everything you need for Greek lemon potatoes. We looked at the ingredients, how to prepare them, and tasty tips. You learned about fresh herbs, perfect cooking texture, and how to store leftovers. Experiment with variations to make this dish yours, like adding more veggies or spices. With these insights, you can create delicious potatoes that everyone will love. Enjoy making this dish, and don’t be afraid to get creative!

Zesty Greek Lemon Potatoes

A delicious and tangy side dish featuring roasted baby Yukon gold potatoes with lemon and garlic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine Greek
Servings 4
Calories 200 kcal

Ingredients
  

  • 2 pounds baby Yukon gold potatoes, halved
  • 1 cup olive oil
  • 1 cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 bunch fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper.
  • Add the halved baby potatoes to the bowl and toss them until they are evenly coated with the lemon mixture.
  • Transfer the potatoes to a large baking dish, spreading them out evenly in a single layer.
  • Pour any remaining marinade over the potatoes in the baking dish.
  • Roast the potatoes in the preheated oven for about 40-50 minutes, or until they are golden brown and tender. Make sure to toss them halfway through cooking to ensure even browning.
  • Once fully cooked, remove from the oven and let them sit for a few minutes to cool slightly.
  • Garnish with freshly chopped parsley before serving.

Notes

Toss the potatoes halfway through cooking for even browning.
Keyword Greek cuisine, lemon, potatoes, roasted, side dish