roasted greek potatoes

Greek Lemon-Garlic Roasted Potatoes

mini potatoes ((I used Yukon Gold))

olive oil

lemon

garlic (minced)

oregano

salt

black pepper

vegetable broth (or chicken broth)

Preheat the oven to 400 degrees F. Cut the potatoes in half and set in a 9X13 inch baking dish.

Drizzle the olive oil over the top. Then add the lemon zest, minced garlic, oregano, salt and pepper. Toss the potatoes to coat in seasoning.

Pour the lemon juice and vegetable broth in the side of the pan, being careful not to “washed” the seasoning off the potatoes. Roast for 30 minutes in the oven.

Flip the potatoes and place back in the oven for 25-30 minutes, until the potatoes are tender and the skin is starting to crisp.

Toss the potatoes in the glaze and serve. (Sprinkle with fresh parsley if desired.)

https://content.jwplatform.com/videos/xld2DuuF.mp4

Greek Lemon-Garlic Roasted Potatoes Recipe - Our version of roasted Greek lemon potatoes features tender baby potatoes and lots of zesty garlic for a bright and tangy side dish.

Greek Lemon Potatoes

Patates limonates is a classic Greek side dish. Golden potato wedges are roasted in the oven with lemon juice and chicken broth, then crisped up and served alongside your favorite dipping sauce.

Greek Lemon Potatoes: Patates Lemonates

lbs yellow potatoes,

olive oil (120 ml)

garlic,

Black pepper,

chicken broth (120 ml)

lemons, juiced (about 1/3 cup or 80 ml)

1. Preheat the Oven

Wash and peel the yellow potatoes (optional) before slicing them into wedges.

Transfer the wedges to a 9×13-inch (23×33 cm) baking dish.

2. Prepare the Potatoes

Add the chopped garlic, dried oregano, salt, and black pepper to taste.

Toss the potatoes thoroughly to ensure they are evenly coated in the oil and seasonings. Spread them out in an even layer in the baking dish.

3. Season the Potatoes

Place the baking dish in the preheated oven and roast for 20 minutes.

4. Roast the Potatoes (First Round)

Remove the baking dish from the oven. Pour the chicken broth evenly over the potatoes.

Toss the potatoes gently to coat them with the broth, then spread them out again in an even layer.

5. Add the Broth

Return the dish to the oven and roast for another 15 minutes.

6. Roast the Potatoes (Second Round)

Remove the dish from the oven again and drizzle the fresh lemon juice over the potatoes. Toss to coat thoroughly.

7. Add the Lemon Juice

Roast the potatoes for an additional 30–35 minutes, or until they are fork-tender and golden brown around the edges.

If you prefer extra-crispy edges, broil the potatoes for 2–3 minutes at the end of roasting.

8. Roast Until Golden

Serve the potatoes hot, paired with aioli, tzatziki, or your favorite dipping sauce.

9. Serve

Made them, devoured them, making them again soon. Thank you.

I absolutely adore these potatoes. So delicious, made for a bbq last weekend and they were just fantsatic!

The chicken broth added such a depth of flavor, how did I not know about this trick before! This is my new favorite way to make potatoes. Can’t wait to make again!!!!

Super easy to follow and turned out perfect. Loved the lemon flavors, and it paired well with grilled salmon!

¡Me encantaron estas patatas! El limón les da un sabor fresco y único. Ideal para acompañar carne asada.

Hey @kalle! Great recipe, thank you! The chicken broth added so much depth and the lemon juice was unexpectedly delicious. Definitely making this again.

The lemony kick was fantastic. Served these with tzatziki, and it was a hit. Like a massive hit.



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Greek Lemon-Garlic Roasted Potatoes

Greek Lemon Potatoes: Patates Lemon...

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