Description
Greek Lemon Potatoes are a vibrant and flavorful side dish featuring tender Yukon Gold potatoes roasted to golden perfection in a zesty lemon, olive oil, and oregano marinade. This Mediterranean-inspired recipe balances tangy citrus with aromatic herbs, making it an ideal accompaniment to grilled meats, seafood, or vegetarian meals.
Ingredients
Marinade
- 1/3 cup fresh lemon juice (from about 2 large lemons)
- 1/3 cup low-sodium chicken broth
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon garlic powder
- Black pepper, to taste
- 3 tablespoons fresh oregano leaves, roughly chopped
Potatoes
- 2 1/2 pounds medium Yukon Gold potatoes, cut into 1-inch wedges
Instructions
- Preheat the oven: Position a rack in the lower third of the oven and preheat it to 425°F (220°C) to prepare for roasting the potatoes evenly and develop a golden crust.
- Prepare the marinade: In a liquid measuring cup, whisk together the fresh lemon juice, low-sodium chicken broth, olive oil, kosher salt, garlic powder, black pepper, and two-thirds of the chopped fresh oregano until well combined, forming a flavorful dressing for the potatoes.
- Coat the potatoes: Spread the cut Yukon Gold potato wedges evenly on a heavy-duty rimmed baking sheet. Pour the prepared marinade over the potatoes and toss them thoroughly to ensure each wedge is well coated with the lemony herb mixture.
- Roast, first phase: Place the baking sheet on the lower oven rack and roast the potatoes for 30 minutes. During this time, the potatoes will become almost tender, and the pan juices will start bubbling and mostly absorb into the potatoes.
- Toss the potatoes: After 30 minutes, toss the potatoes gently on the baking sheet to promote even roasting and browning on all sides.
- Roast, second phase: Continue roasting for an additional 10 to 15 minutes, until the potatoes are tender on the inside, golden on the outside, and the pan juices have thickened into a flavorful glaze that coats each piece beautifully.
- Finish and season: Toss the roasted potatoes once more to distribute the glaze evenly. Sprinkle the remaining fresh oregano over the top, adjust seasoning with additional salt if necessary, and serve warm as a delicious side dish.
Notes
- Yukon Gold potatoes are ideal for this recipe due to their creamy texture and ability to hold shape during roasting.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- For more intense garlic flavor, consider using freshly minced garlic instead of garlic powder.
- Ensure potatoes are evenly sized to promote uniform cooking.
- This dish pairs well with grilled chicken, lamb, or Greek salads.
- Leftovers can be refrigerated and gently reheated; however, the potatoes are best enjoyed fresh to retain their crisp texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
