Greek-Style Lemon Potatoes
A comforting side dish full of zest and flavor, featuring crispy potatoes infused with lemon and garlic.
Ingredients
Main Ingredients
- 2 lbs baby potatoes, halved Approximately 900 g
- ½ cup olive oil
- 1 tbsp lemon zest From about 1 lemon
- ⅓ cup fresh lemon juice About 2 lemons
- 4 cloves garlic, minced
- 2 tsp dried oregano
- Salt & pepper To taste
- 1 cup vegetable or chicken broth
- Optional: fresh parsley, chopped For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). A hot oven will help the potatoes develop a crispy texture while roasting.
- In a mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk together until well blended.
- Place the halved baby potatoes in a large baking dish. Pour the lemon-garlic mixture over the potatoes and toss to coat evenly.
- Pour the broth around the potatoes, allowing it to accumulate at the bottom of the dish. This liquid will create steam as the potatoes roast, ensuring they remain tender.
- Spread the potatoes in an even layer, cut side down. This will help achieve that desired crispiness.
Cooking
- Roast in the preheated oven for about 30 minutes.
- After 30 minutes, check the potatoes. Gently flip them, allowing them to brown evenly, and return to the oven for another 15 minutes, or until they are golden and tender when pierced with a fork.
- Once cooked, remove the potatoes from the oven. They should be browned and aromatic. Garnish with fresh parsley if desired before serving.
Notes
For extra depth of flavor, let the potatoes marinate in the lemon-garlic mixture for about 30 minutes before roasting. Choose potatoes of similar size to ensure even cooking. Feel free to experiment with different herbs, such as thyme or rosemary. These potatoes pair beautifully with grilled meats or can stand alone as a light lunch option. Leftovers taste fantastic cold, making them a great addition to salads.