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For this dish, you will need 4 large Yukon gold potatoes. These potatoes are creamy and buttery. Their texture makes them perfect for roasting. Peel them and cut them into wedges. This helps the flavors to soak in. Gather the following ingredients for a zesty taste: - 1/4 cup extra virgin olive oil - 1/4 cup fresh lemon juice (about 2-3 lemons) - 4 cloves of garlic, finely minced - 1 tablespoon dried oregano - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper - 1 cup vegetable broth These ingredients create a bright and flavorful marinade. The lemon juice adds a nice tang. The garlic and oregano bring warmth and depth. To finish your Greek Lemon Potatoes, you can add: - Fresh parsley, chopped This garnish adds a burst of color. It also enhances the taste with a fresh touch. You can also drizzle a bit of extra olive oil on top when serving. For an extra zesty kick, squeeze a lemon wedge over the potatoes right before serving. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This step warms up the oven and helps the potatoes cook evenly. Next, gather your ingredients: Yukon gold potatoes, olive oil, fresh lemon juice, garlic, oregano, sea salt, black pepper, and vegetable broth. Peel the potatoes and cut them into wedges. This shape allows for a tasty bite and helps them soak up the flavors. In a large mixing bowl, combine the olive oil, fresh lemon juice, minced garlic, oregano, sea salt, and black pepper. Whisk them together until they blend well. This zesty marinade is key to creating that bright flavor you want in Greek lemon potatoes. Once mixed, it’s time to add the potato wedges. Gently toss them in the marinade, ensuring each piece gets coated. Take your time here; the more flavor each wedge has, the better the dish will taste. Now, grab a large baking dish and arrange the seasoned potato wedges in a single layer, cut sides down. This position helps them brown nicely. Carefully pour the vegetable broth around the potatoes, avoiding direct contact. This broth steams the potatoes while they bake, adding moisture and flavor. Cover the dish tightly with aluminum foil. Bake the potatoes for 35 minutes. This steaming time helps soften them perfectly. After that, remove the foil. Let the potatoes bake for another 15 to 20 minutes. This step will allow the tops to get golden brown and crispy. You’ll know they’re done when they’re fork-tender. Serve your Greek Lemon Potatoes garnished with fresh parsley for a pop of color. Enjoy the bright flavors and crispy texture! - Choose the right potatoes: Use Yukon gold potatoes for the best flavor and texture. - Cut evenly: Cut the potatoes into similar-sized wedges to ensure even cooking. - Pat dry: Before marinating, pat the potato wedges dry. This helps them crisp up nicely. - Single layer: Arrange the potatoes in a single layer in the baking dish. This allows them to brown well. - Skipping the marinade: Don’t skip the marinade. It adds essential flavor to your potatoes. - Overcrowding the pan: Avoid crowding the baking dish. This can lead to steaming instead of roasting. - Not covering the dish: Don’t forget to cover the dish with foil during the first bake. This creates steam for soft potatoes. - Fresh ingredients: Use fresh lemon juice and garlic for the best taste. - Season well: Make sure to season the marinade with enough salt and pepper. This enhances the potatoes' flavor. - Garnish wisely: Add fresh parsley just before serving for a pop of color and fresh taste. - Experiment with herbs: Try adding a pinch of thyme or rosemary to the marinade for a unique twist. Pro Tips Choose the Right Potatoes: Yukon gold potatoes are ideal for this recipe due to their creamy texture and ability to absorb flavors. If unavailable, try using red potatoes for a similar effect. Fresh Herbs Matter: Fresh oregano can enhance the flavor significantly compared to dried. If possible, use fresh herbs to elevate your dish. Adjust the Lemon Zest: For an extra zesty punch, add some lemon zest into the marinade. It will give the potatoes a more vibrant lemon flavor. Let Them Rest: After baking, allow the potatoes to rest for a few minutes before serving. This helps them firm up and enhances their overall flavor. {{image_4}} You can switch out Yukon gold potatoes for other types. Consider using red potatoes or baby potatoes for a different taste. If you want to lower the calories, try cauliflower. Cauliflower gives a nice texture but lacks the starch of potatoes. You can also replace olive oil with avocado oil for a different flavor. If you want to change the flavor, use different herbs. Try rosemary for a more woodsy taste. Fresh thyme also adds a nice twist. Instead of dried oregano, fresh oregano works well, too. For a spicy kick, add some crushed red pepper flakes. Don’t be afraid to mix and match your favorite herbs! This recipe is already vegan and gluten-free! You can enjoy it without any worries. If you want to make it richer, add a small amount of vegan butter. Just melt it and mix it into the marinade. This will make the potatoes even creamier and more delicious. Enjoy your tasty Greek lemon potatoes with any meal! To keep your Greek Lemon Potatoes fresh, let them cool first. Place them in an airtight container. Store them in the fridge for up to four days. Make sure to keep the container sealed to avoid moisture loss. This keeps the flavor intact and the potatoes tender. When ready to enjoy leftovers, preheat your oven to 350°F (175°C). Spread the potato wedges on a baking sheet. Reheat for about 15-20 minutes. This will help them regain their crispiness. You can also reheat them in a microwave for about two minutes. However, this may make them softer. If you want to freeze the potatoes, first let them cool completely. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. To thaw, move the bag to the fridge overnight. Reheat in the oven to bring back their yummy texture. Greek Lemon Potatoes pair well with many dishes. They often accompany grilled meats, like chicken or lamb. You can also serve them with fresh salads or pita bread. The bright lemon flavor enhances the meal. Try them with tzatziki sauce for a tasty dip. This mix of flavors makes every bite a delight. Yes, you can! While Yukon gold potatoes are my favorite, you can try others. Russet or red potatoes work nicely too. Just remember, different potatoes may change the texture. Yukon golds give a creamy and buttery taste. Experiment and find what you like best! You can prep Greek Lemon Potatoes ahead of time. Cut the potatoes and soak them in the marinade. Store them in the fridge for up to 24 hours. This allows the flavors to soak in. When ready to cook, just bake them as the recipe says. This saves time and makes for a quick meal! In this blog post, we covered the key steps for making delicious Greek Lemon Potatoes. We started with essential ingredients and how to prepare them. Then, I shared my step-by-step instructions to ensure your potatoes come out perfect. I also offered tips for extra flavor and common mistakes to avoid. Variations and storage tips help you adapt the recipe to your needs. Remember, great cooking is about experimenting, so feel free to tweak as you go. Enjoy your tasty results!

Zesty Greek Lemon Potatoes

Deliciously seasoned Yukon gold potatoes with a zesty lemon and garlic marinade, baked to perfection.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine Greek
Servings 4
Calories 200 kcal

Ingredients
  

  • 4 large Yukon gold potatoes, peeled and cut into wedges
  • 1 cup extra virgin olive oil
  • 1 cup fresh lemon juice (approximately 2-3 lemons)
  • 4 cloves garlic, finely minced
  • 1 tablespoon dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup vegetable broth
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Begin by preheating your oven to 425°F (220°C).
  • In a spacious mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper until well combined.
  • Add the potato wedges to the bowl and gently toss them until each piece is thoroughly coated in the flavor-packed lemon mixture.
  • In a large baking dish, arrange the seasoned potatoes in a single layer, with the cut sides facing down.
  • Carefully pour the vegetable broth around the potatoes in the dish—avoid pouring it directly over the potatoes.
  • Tightly cover the baking dish with aluminum foil. Place it in the preheated oven and bake for 35 minutes.
  • After 35 minutes, remove the foil carefully to allow the potatoes to brown. Continue baking for an additional 15-20 minutes, or until the potatoes are golden-brown and fork-tender.
  • Once cooked, remove the baking dish from the oven and garnish your Zesty Greek Lemon Potatoes with freshly chopped parsley.

Notes

Serve on a platter with extra olive oil and fresh parsley for garnish.
Keyword Greek, lemon, potatoes, vegetarian