If you’re craving a side dish that is bursting with vibrant flavors yet incredibly easy to throw together, you’ve landed in the right spot. This Simple Greek Lemon Potatoes Recipe brings the sunshine of Greece straight to your table. Tender wedges of potatoes soaked in fragrant garlic, tangy lemon juice, and aromatic oregano roast to a perfect golden crisp. It’s that ideal blend of rustic comfort and Mediterranean freshness that makes every bite feel like a celebration. Whether it’s a busy weeknight or a special gathering, this dish will quickly become your go-to for a delicious and effortless homemade classic.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each plays a crucial role in building the simple, authentic flavor profile of this recipe. Together, they create a harmony of taste, texture, and color that makes these potatoes unforgettable.
- 2 pounds Yukon Gold or Russet Potatoes: These varieties hold their shape beautifully while roasting, ensuring perfectly tender wedges every time.
- 1/4 cup Extra Virgin Olive Oil: Adds a rich, silky base that helps the potatoes crisp up while intensifying their natural flavors.
- 4 cloves Garlic: Minced garlic infuses the potatoes with savory warmth that elevates each bite.
- 2 large Lemons: The freshly squeezed juice offers that signature bright acidity, making this a true Simple Greek Lemon Potatoes Recipe.
- 1 tablespoon Dried Oregano: A classic Greek herb that brings earthiness and a subtle hint of pine to the dish.
- 1 teaspoon Sea Salt: Perfectly balances and enhances all the flavors in the potato marinade.
- 1/2 teaspoon Black Pepper: Freshly ground for a gentle, spicy kick that rounds out the seasoning.
- 1 cup Vegetable Broth: Keeps the potatoes moist during roasting, ensuring a tender center with crispy edges.
- 1/4 cup Fresh Parsley: Finely chopped for a fresh, colorful garnish that brightens the final presentation.
How to Make Simple Greek Lemon Potatoes Recipe
Step 1: Prepare the Oven and Potatoes
Start by preheating your oven to 400 degrees Fahrenheit (or 200 degrees Celsius). While the oven warms up, wash your potatoes thoroughly, peel them, and cut them into wedges or quarters. Choosing the right size ensures even cooking and that wonderful tender texture inside with a golden exterior.
Step 2: Make the Lemon-Oregano Marinade
In a large bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice from your fresh lemons, dried oregano, sea salt, and black pepper. This simple mixture is the flavor powerhouse of the entire recipe, combining zest, herbaceous aroma, and savory depth that will soak into every potato wedge.
Step 3: Coat the Potatoes
Drop your cut potatoes into the marinade bowl and toss everything thoroughly so each piece is evenly coated with that bright, garlicky goodness. This step is key to spreading those fantastic flavors all over the potatoes before roasting.
Step 4: Arrange and Add Broth
Transfer the marinated potato wedges into a large baking dish, spreading them out in a single layer to allow even roasting. Pour the vegetable broth over the potatoes — this will keep them moist and help develop a wonderful, tender interior during baking.
Step 5: Roast with Foil
Cover the baking dish with aluminum foil and pop it into the preheated oven. Roast covered for 30 minutes; this steams the potatoes slightly so they cook all the way through without drying out.
Step 6: Crisp and Brown the Potatoes
After 30 minutes, remove the foil carefully and continue roasting uncovered for another 25 to 30 minutes. This step lets the potatoes brown beautifully, creating that irresistible crispy edge while keeping the inside soft and fluffy.
Step 7: Finish and Garnish
Test the potatoes’ tenderness by piercing one with a fork. If it slides in easily, your potatoes are done and ready to come out of the oven. For a fresh pop of color and vibrancy, sprinkle the finely chopped fresh parsley all over before serving.
How to Serve Simple Greek Lemon Potatoes Recipe
Garnishes
Fresh herbs are a wonderful finishing touch on this dish. Parsley is classic and provides a mild herbal brightness, but you can also experiment with a sprinkle of fresh dill or even a little crumbled feta for extra Greek flair.
Side Dishes
These lemon potatoes pair beautifully with grilled meats like lamb or chicken, or alongside a vibrant Greek salad for a light, refreshing balance. They also complement seafood dishes perfectly, making them a versatile side for many meals.
Creative Ways to Present
Try serving these potatoes on a rustic wooden board garnished with lemon wedges and fresh herbs for a casual, inviting look. Alternatively, plating them in small bowls alongside tzatziki sauce turns this simple side into a tempting starter or snack.
Make Ahead and Storage
Storing Leftovers
Leftover Simple Greek Lemon Potatoes keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as the potatoes sit, making them just as tasty or even better the next day.
Freezing
While these potatoes freeze well, their crispy edges can become a little soft after thawing. It’s best to freeze roasted potatoes in a single layer on a baking sheet before transferring to a freezer bag, then re-crisp in the oven after reheating.
Reheating
Reheat your leftover lemon potatoes in a preheated 375°F oven for 10-15 minutes, uncovered. This method helps restore some of that crispy texture and revives the bright lemon-herb aroma that makes this Simple Greek Lemon Potatoes Recipe so special.
FAQs
Can I use a different type of potato?
Absolutely. Yukon Gold or Russet potatoes are preferred for their texture and flavor, but red potatoes or fingerlings can work too. Just adjust cooking times slightly as needed.
Is it okay to use fresh oregano instead of dried?
Using fresh oregano can elevate the dish with a brighter, more aromatic flavor. Use about 1 tablespoon of fresh oregano leaves finely chopped in place of the dried.
Can I add other vegetables to the dish?
Yes, root vegetables like carrots or parsnips can be added for variety. Just cut them similarly in size to the potatoes to ensure even cooking.
Do I need to peel the potatoes?
Peeling is traditional for this dish to showcase the golden crisp edges, but leaving skins on adds extra texture and nutrients if you prefer a rustic style.
How lemony is the final dish?
The lemon flavor is bright but balanced with garlic, oregano, and olive oil so it never overwhelms. If you love extra tanginess, feel free to add a little more lemon juice to taste.
Final Thoughts
This Simple Greek Lemon Potatoes Recipe is truly a gem in any kitchen. It’s incredibly easy yet delivers vibrant flavor, perfect for both weeknight dinners and special occasions. Once you try it, these golden, garlicky wedges will find a permanent place on your rotation, cheering up any meal with a little taste of Greece. Bring a dish everyone will adore to your table tonight—you won’t regret it!
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Simple Greek Lemon Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
Discover the vibrant flavors of Greece with this Simple Greek Lemon Potatoes recipe. Crispy on the outside and tender on the inside, these oven-roasted potatoes are infused with fresh lemon juice, garlic, oregano, and olive oil, creating a zesty, aromatic side dish perfect for any meal.
Ingredients
Potatoes
- 2 pounds Yukon Gold or Russet Potatoes
Marinade & Seasoning
- 1/4 cup Extra Virgin Olive Oil
- 4 cloves Garlic, minced
- 2 large Lemons, juiced
- 1 tablespoon Dried Oregano
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper, freshly ground
Other Ingredients
- 1 cup Vegetable Broth
- 1/4 cup Fresh Parsley, finely chopped for garnish
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes evenly.
- Prepare potatoes: Wash and peel the potatoes, then cut them into wedges or quarters to ensure even cooking and absorption of flavors.
- Make marinade: In a large mixing bowl, combine the extra virgin olive oil, minced garlic, fresh lemon juice, dried oregano, sea salt, and freshly ground black pepper. Whisk well to incorporate all ingredients thoroughly.
- Coat potatoes: Add the potato wedges to the marinade bowl and toss them gently but thoroughly to coat each piece evenly with the flavorful mixture.
- Arrange in baking dish: Transfer the coated potatoes to a large baking dish, spreading them out in a single layer to ensure even roasting.
- Add broth: Pour the vegetable broth over the potatoes to provide moisture during roasting and enhance their tenderness.
- Cover and bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes, allowing the potatoes to partially steam and absorb the flavors.
- Uncover and continue roasting: Remove the foil and continue baking the potatoes uncovered for an additional 25-30 minutes, until they develop a beautiful golden brown crispness on the outside.
- Test doneness: Check the potatoes by piercing a wedge with a fork; they should be tender all the way through without resistance.
- Garnish and serve: Remove the baking dish from the oven and sprinkle the roasted potatoes with finely chopped fresh parsley before serving for a pop of color and freshness.
Notes
- Use Yukon Gold or Russet potatoes for the best texture and flavor retention during roasting.
- Ensure potatoes are cut into similar size wedges for even cooking.
- Adjust lemon juice and garlic quantities according to your taste preference for acidity and pungency.
- Covering with foil during the initial baking helps cook potatoes through without drying them out.
- Vegetable broth can be substituted with chicken broth if not vegetarian.
- Fresh parsley garnish adds a fresh, bright flavor and visual appeal.
