The Best Greek Lemon Roast Potatoes – Crispy, Golden & Delicious

Introduction to Greek Roast Potatoes with Lemon

Let me tell you, Greek Roast Potatoes with Lemon is a side dish that has saved my dinner plans more times than I can count. It’s like having a little piece of Greece right in your kitchen, without the need for a passport. This recipe is a lifesaver for those busy weeknights when you want something quick yet flavorful. The tangy lemon and aromatic oregano are the stars of the show, transforming humble potatoes into a dish that feels like a mini-vacation on your plate.

Why You’ll Love This Greek Roast Potatoes with Lemon

First off, the prep time is a breeze. In just 15 minutes, you can have everything ready to pop into the oven. And let’s be honest, who doesn’t love minimal cleanup? This dish is a one-pan wonder, which means fewer dishes to wash and more time to relax. The flavors are family-friendly, too. The lemon adds a refreshing zing, while the oregano and garlic bring warmth and depth. It’s a side dish that pairs beautifully with just about any main course, from grilled chicken to a hearty steak.

Ingredients You’ll Need

Here’s what you’ll need to whip up these delightful Greek Roast Potatoes with Lemon:

• Potatoes: The base of our dish, providing that comforting, starchy goodness.
• Olive Oil: Adds richness and helps the potatoes crisp up beautifully.
• Lemon Juice: The key to that tangy flavor we love.
• Dried Oregano: Brings a touch of the Mediterranean to your kitchen.
• Garlic: Because everything’s better with garlic, right?
• Salt and Pepper: Essential for seasoning.
• Chicken or Vegetable Broth: Keeps the potatoes moist and flavorful.

The lemon is what gives these potatoes their signature tang, while the oregano adds that unmistakable Mediterranean flair. If you’re feeling adventurous, you can swap dried oregano for fresh—just remember to double the amount. And for my vegetarian friends, using vegetable broth instead of chicken broth works like a charm. Don’t worry about jotting down measurements; I’ve got a printable version at the end of this article for your convenience.

How to Make Greek Roast Potatoes with Lemon

Step 1 – Prep Ingredients

Start by preheating your oven to 200°C (400°F). While the oven is warming up, peel your potatoes and cut them into wedges. This is the perfect time to get the kids involved if they’re around—peeling potatoes is a task they can handle!

Step 2 – Begin Cooking

In a large mixing bowl, combine the olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Give it a good stir until everything is well mixed. Toss the potato wedges in this mixture, ensuring each piece is coated evenly. This is where the magic begins, as the potatoes start soaking up all those delicious flavors.

Step 3 – Combine Ingredients

Next, arrange the coated potatoes in a single layer on a baking sheet. Pour the chicken or vegetable broth over the potatoes. This step is crucial as it helps the potatoes stay moist while roasting, ensuring they don’t dry out.

Step 4 – Finish and Serve

Pop the baking sheet into your preheated oven and roast for 45-50 minutes. Make sure to turn the potatoes occasionally to get that perfect golden crispiness on all sides. If you’re a fan of extra crispy potatoes, broil them for an additional 5 minutes at the end. Serve them hot, and watch them disappear from the table in no time!

Tips for Perfect Results

For the best flavor, always use fresh lemon juice. It makes a world of difference compared to bottled juice. Turning the potatoes halfway through roasting ensures they cook evenly and get that lovely golden color. If you have leftovers (a rare occurrence in my house), store them in an airtight container in the fridge for up to three days. They reheat beautifully!

Essential Equipment Needed

• Baking Sheet: A must for roasting.
• Large Mixing Bowl: For tossing the potatoes in the marinade.
• Oven: The heart of this recipe.
• Tongs or Spatula: Handy for turning the potatoes during roasting.

Delicious Variations of Greek Roast Potatoes with Lemon

If you’re in the mood to experiment, try adding some crumbled feta cheese on top of the potatoes before serving. It adds a creamy texture that complements the tangy lemon perfectly. For a different flavor profile, swap regular potatoes for sweet potatoes. And if you like a bit of heat, sprinkle some red pepper flakes into the marinade for a spicy kick.

Serving Suggestions

These Greek Roast Potatoes with Lemon are incredibly versatile. They pair wonderfully with grilled chicken or fish, making them a great addition to any summer barbecue. For a lighter meal, serve them alongside a fresh Greek salad. And if you’re feeling indulgent, enjoy them with a glass of chilled white wine. It’s a match made in culinary heaven!

FAQs About Greek Roast Potatoes with Lemon

Can I use fresh oregano instead of dried? Absolutely! Just use double the amount of fresh oregano to get the same intensity of flavor.

How do I make this dish vegan? Simply swap the chicken broth for vegetable broth, and you’re good to go.

Can I prepare this dish in advance? Yes, you can prep the potatoes and marinade ahead of time. Just keep them in the fridge and roast when you’re ready to serve.

Final Thoughts on Greek Roast Potatoes with Lemon

In conclusion, Greek Roast Potatoes with Lemon is a recipe that brings ease and deliciousness to your dinner table. It’s a versatile side dish that can elevate any meal, offering a taste of Greece with minimal effort. I encourage you to give it a try and see how it can transform your everyday dinners into something special. Bon appétit!

Greek Roast Potatoes with Lemon: Golden & Tangy Side Dish

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• Author: buenos aires run way
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Golden and tangy Greek roast potatoes with lemon, perfect as a flavorful side dish.

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Ingredients

• 1 kg potatoes, peeled and cut into wedges
• 1/4 cup olive oil
• Juice of 2 lemons
• 1 tablespoon dried oregano
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1/2 cup chicken or vegetable broth

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Instructions

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper.
3. Add the potato wedges to the bowl and toss to coat them evenly with the mixture.
4. Place the coated potatoes in a single layer on a baking sheet.
5. Pour the chicken or vegetable broth over the potatoes.
6. Roast in the preheated oven for 45-50 minutes, turning occasionally, until the potatoes are golden and crispy.
7. Remove from the oven and serve hot as a side dish.

Notes

• For extra crispiness, you can broil the potatoes for an additional 5 minutes at the end of cooking.
• Adjust the amount of lemon juice according to your taste preference.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Greek

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 250
• Sugar: 2g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg