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To make Greek lemon potatoes, you will need these items: - 2 lbs Yukon Gold potatoes, cut into wedges - 1/4 cup olive oil - 4 cloves garlic, minced - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup vegetable broth - Fresh parsley, chopped (for garnish) These ingredients create a bright and zesty flavor that makes this dish shine. You can swap some ingredients to fit your taste or what you have on hand: - Potatoes: You can use red potatoes or fingerling potatoes instead of Yukon Gold. - Olive Oil: If you prefer, use canola oil or avocado oil. - Garlic: Garlic powder can replace fresh garlic. Use 1 teaspoon for each clove. - Lemon Juice: Lime juice can work if you need a change. - Vegetable Broth: Chicken broth is a good alternative for more flavor. - Parsley: Fresh basil or cilantro can also add a nice touch. These swaps keep the dish tasty and allow for creativity. One serving of Greek lemon potatoes (based on four servings) provides: - Calories: 280 - Total Fat: 14g - Saturated Fat: 2g - Carbohydrates: 36g - Fiber: 4g - Sugars: 1g - Protein: 4g This dish is not just delicious but also offers health benefits, like fiber and healthy fats. Enjoying Greek lemon potatoes can be a great addition to your meal plan. {{ingredient_image_1}} Start by washing the Yukon Gold potatoes. Cut them into wedges, about 1 to 2 inches wide. The size matters because it affects cooking time. Place the wedges in a large mixing bowl. You want enough room to toss them later. In the same bowl, pour in the olive oil. Add minced garlic, fresh lemon juice, and lemon zest next. Then, sprinkle in the dried oregano, salt, and black pepper. Whisk all these ingredients together. Make sure they blend well. This mix brings the bright, zesty flavor that makes the potatoes shine. Preheat your oven to 425°F (220°C). Once the dressing is ready, toss the potato wedges in it. Make sure every piece is coated well. Spread the wedges on a baking sheet in a single layer. Pour vegetable broth around the potatoes. This trick helps keep them moist during baking. Now, bake the potatoes for 40 to 45 minutes. Halfway through, turn them for even browning. When they turn golden and crispy, they are ready. Let them cool a bit, then garnish with fresh parsley before serving. Enjoy the delicious flavors! To get crispy Greek lemon potatoes, follow these steps. First, cut the Yukon Gold potatoes into even wedges. This helps them cook evenly. Next, make sure to coat them well with the lemon mixture. The olive oil is key to that crispiness. When you bake, use a large baking sheet. This allows the heat to circulate around the potatoes. Don't overcrowd the sheet. Leave space between each wedge. For extra crispness, turn the potatoes halfway through baking. This ensures that all sides get golden and crunchy. You can boost the flavor of your Greek lemon potatoes easily. Try adding more herbs like thyme or rosemary. Fresh herbs work best, but dried ones will do too. You can also add a pinch of chili flakes for some heat. Lemon zest adds a zing, so don’t skip it. If you want a creamier taste, mix in some yogurt after baking. This adds a nice tang that complements the lemon. One common mistake is not preheating the oven. Always preheat to 425°F (220°C) before baking. This helps the potatoes cook right. Another mistake is not using enough oil. The olive oil gives flavor and helps with crispiness. Also, don't forget to turn the potatoes. If you let them sit without turning, they may cook unevenly. Finally, avoid using too much broth. You want some steam, not a soggy mess. Keep these tips in mind for perfect Greek lemon potatoes! Pro Tips Choose the Right Potatoes: Yukon Gold potatoes are ideal for this recipe due to their creamy texture and ability to absorb flavors, but you can also use red potatoes for a firmer bite. Don't Skip the Broth: Adding vegetable broth not only helps to steam the potatoes but also infuses them with extra flavor, making them even more delicious. Perfectly Crispy Finish: For extra crispiness, broil the potatoes for the last 2-3 minutes of cooking. Keep a close eye to prevent burning! Garnish for Flavor: Fresh parsley adds a touch of color and freshness. Consider adding other herbs like dill or thyme for a unique twist. {{image_2}} You can change the flavor of your Greek lemon potatoes by adding herbs. Try using thyme or rosemary for a fresh twist. Both herbs pair well with lemon. Just sprinkle a teaspoon of fresh or dried herbs into the lemon dressing. This small change brings new aromas and tastes to the dish. You could even mix herbs. Combine oregano with thyme for a unique flavor burst. These lemon potatoes shine on their own, but they complement other Greek dishes. Serve them with grilled chicken or lamb for a hearty meal. They also pair nicely with Greek salad and tzatziki sauce. For a full Greek feast, add some spanakopita and dolmades. The bright flavors of the potatoes balance the richness of these dishes. Good news! Greek lemon potatoes are already vegan and gluten-free. You can enjoy them without worry. If you want to enhance the dish, add some chickpeas for protein. This addition makes the meal more filling. You can also serve the potatoes with a side of veggies for a colorful plate. This way, you keep it healthy and tasty! To keep your Greek lemon potatoes fresh, let them cool first. Once cool, place them in an airtight container. Store the container in the fridge. They will stay good for up to three days. Always check for any signs of spoilage before eating. When ready to eat, you can reheat the potatoes. Preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet. Heat for about 15-20 minutes, or until warm. You can also use a microwave for faster reheating. Just warm them in short bursts. Check often to avoid overcooking. If you want to freeze the potatoes, do it after cooling. Lay them flat on a baking sheet. Freeze until solid, then transfer to a freezer bag. They can last up to two months in the freezer. To use, thaw them in the fridge overnight. Reheat as described above. Greek Lemon Potatoes are a tasty side dish. They are made with Yukon Gold potatoes, olive oil, and lemon. The garlic and oregano add more flavor. These potatoes bake until golden and crispy. The lemon juice gives them a bright, zesty taste. They are perfect with grilled meats or as part of a Greek meal. Yes, you can use other potatoes. Red potatoes or fingerling potatoes work well too. Just make sure they are waxy, like Yukon Gold. Waxy potatoes hold their shape better when cooked. Avoid starchy potatoes like Russets, as they may become mushy. To add spice, use red pepper flakes. Start with a pinch and adjust to taste. You can also mix in paprika or cayenne pepper. These spices will give a nice kick. Another option is to add diced jalapeños to the lemon dressing. Enjoy experimenting with flavors! In this blog post, we explored how to make Greek lemon potatoes. We listed the ingredients you need, including substitutions and their nutritional value. I shared step-by-step instructions, tips for crispy potatoes, and flavor variations. Proper storage tips help preserve your dish. Lastly, I answered common questions about ingredients and adjustments. These potatoes are a tasty addition to any meal. With these tips, you’ll impress everyone at your table. Enjoy making and sharing this dish!

Zesty Greek Lemon Potatoes

A flavorful side dish featuring Yukon Gold potatoes infused with lemon and garlic.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

  • 2 lbs Yukon Gold potatoes, cut into wedges
  • 0.25 cup olive oil
  • 4 cloves garlic, minced
  • 0.25 cup fresh lemon juice (about 2 lemons)
  • 1 lemon Zest of 1 lemon
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup vegetable broth
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and pepper. Whisk until well blended.
  • Add the potato wedges to the bowl and toss until they are evenly coated in the lemon and oil mixture.
  • Arrange the coated potatoes in a single layer on a large baking sheet.
  • Pour the vegetable broth around the potatoes on the baking sheet—this will help steam and keep them moist.
  • Bake the potatoes in the preheated oven for about 40-45 minutes, or until they are golden brown and crispy on the outside. Turn the potatoes halfway through the cooking time for even browning.
  • Once the potatoes are done, remove them from the oven and let them cool slightly before serving.
  • Garnish with freshly chopped parsley before presenting.

Notes

Serve warm and garnish with fresh parsley for added flavor.
Keyword Greek, lemon, potatoes, vegetarian