Greek Lemon Potatoes
These Greek Lemon Potatoes (patates lemonates) are simply seasoned with oregano and baked in a flavorful lemon- and olive-oil-infused broth, creating the juiciest, most flawlessly tender roasted potatoes with a delightful crust.
Servings: 6 servings
Calories: 181kcal
Equipment
- 2 to 3 quart Baking dish
Ingredients
- 1½ pounds yellow or red potatoes (cut into 1-inch chunks. If using baby potatoes halve or quarter them depending on their size).
- ⅓ cup lemon juice (approximately two large lemons)
- Zest of two lemons
- 1 cup vegetable stock
- 6 cloves garlic (minced or crushed through a garlic press)
- ¼ cup extra virgin olive oil
- Salt and ground black pepper to taste
- 2 tablespoons fresh oregano (or 2 teaspoons dried oregano)
Instructions
- Preheat the oven to 400 degrees.
- Place the potatoes in the baking dish in a single layer. Sprinkle on the oregano, garlic, lemon zest, salt and ground black pepper.
- Pour the olive oil, lemon juice and vegetable broth or water into the baking dish. Mix everything well.
- Bake the Greek lemon potatoes in for 1 hour and 15 minutes. Halfway through baking, flip the potatoes around so they roast evenly.
- Serve hot or at room temperature.
Notes
Helpful tips
- Cut the potatoes into 1-inch chunks. If using baby potatoes, halve or quarter them depending on how big they are. The potatoes will spend a good bit of time in the oven, so cutting them into larger pieces will ensure they cook evenly without falling apart.
- Arrange the potatoes in the baking dish in a single layer, but don't use a too-large baking dish either. The broth needs to come up the sides of the baking dish so the potatoes braise in it (although it won't submerge them). The baking dish I used is about 2 ½ quarts.
- To make the potatoes crispier, you can let them bake about 10-15 minutes longer, but keep an eye on them to ensure they brown evenly, and turn them around if needed.
- Don't waste the garlicky bits in the bottom of the dish--they taste amazing, so be sure to scrape them up!
- I used 1 teaspoon salt and ½ teaspoon ground black pepper. The potatoes baked with this quantity of salt are not too salty, so if you like them saltier add more salt to taste. If the vegetable stock you use is salted, factor that in.
- For an added pop of freshness, garnish the roasted Greek potatoes with chopped fresh parsley or fresh oregano.
- Refrigerate: Store in the fridge in an airtight container for up to four days.
- Freeze: Freeze in a freezer-safe container for up to four months.
- Reheat: Thaw the potatoes and reheat in a baking dish in a 400-degree oven until warmed through and crusty again.
Nutrition
Calories: 181kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Potassium: 524mg | Fiber: 3g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 2mg