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
Scale
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.
