Description
These Greek Lemon Potatoes are a classic Mediterranean side dish featuring Yukon gold potatoes roasted in a tangy and aromatic mixture of olive oil, lemon juice, garlic, dried oregano, and chicken stock. The potatoes come out tender inside with a crispy, flavorful exterior, perfect for pairing with grilled meats or a fresh Greek salad.
Ingredients
Scale
Main Ingredients
- 3 lbs Yukon gold potatoes (cut into quarters or 1-inch thick wedges)
- 1 cup chicken stock
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 4 garlic cloves (minced)
- 2 tsp dried oregano
- 2 tsp fine sea salt
- 2 Tbsp unsalted butter (to dot the top)
Garnish
- 1 Tbsp parsley (finely chopped for garnish)
Instructions
- Prepare the Oven and Sauce: Preheat your oven to 400 ÌŠF. In a 9×13-inch casserole dish, combine the olive oil, lemon juice, chicken stock, minced garlic, dried oregano, and sea salt. Stir these ingredients well to create a flavorful pan sauce.
- Add and Coat Potatoes: Place the quartered or wedged Yukon gold potatoes into the casserole dish and toss gently to coat them thoroughly in the sauce. Spread the potatoes evenly in the dish; they will not be fully submerged, which is normal. Dot the tops of the potatoes with small pieces of unsalted butter to enhance richness.
- Bake the Potatoes: Bake the potatoes at 400 ÌŠF for 70 to 80 minutes, or until they are tender when pierced with a fork. Every 20 to 25 minutes during baking, stir the potatoes gently to ensure they remain well coated with the pan juices. The liquid will mostly absorb by the end, but the olive oil will remain to keep the potatoes moist.
- Optional Broiling for Crispiness: For crispy edges, switch the oven to broil and cook the potatoes for an additional 3–4 minutes until the tops have browned slightly.
- Finish and Serve: Remove the casserole dish from the oven and toss the potatoes again in the pan sauce to coat evenly. Transfer the potatoes to a serving platter or serve directly from the dish. Garnish with the finely chopped parsley for a fresh, colorful finish.
Notes
- For a vegetarian version, replace chicken stock with vegetable broth.
- Use Yukon gold potatoes for their creamy texture and ability to roast evenly.
- Adjust lemon juice and garlic according to taste preference for more tang or pungency.
- Broiling at the end is optional but recommended for a crispy texture on top.
- These potatoes pair well with grilled meats, fish, or a fresh salad.
