Zesty Greek Lemon Potatoes

$- 2 lbs baby Yukon Gold potatoes, halved - 1/4 cup olive oil - 1/4 cup fresh lemon juice - 2 teaspoons dried oregano - 4 cloves garlic, minced - Salt and pepper to taste - 1/2 cup vegetable broth or chicken broth - Zest of 1 lemon - Fresh parsley, chopped (for garnish) When measuring, use standard measuring cups and spoons for accuracy. For the potatoes, choose ones that are uniform in size for even cooking. - Use a liquid measuring cup for olive oil and lemon juice. - For dry ingredients like oregano, use a dry measuring cup. - A kitchen scale can help with precise potato weights. You can easily swap out some ingredients if needed. Here are a few ideas: - Potatoes: Use red potatoes or sweet potatoes instead of Yukon Gold. - Olive Oil: Canola oil or avocado oil works well too. - Broth: Water can replace broth in a pinch, but broth adds more flavor. - Oregano: Fresh oregano can replace dried oregano for a brighter taste. - Lemon Juice: Lime juice can be used if you want a different citrus taste. These swaps keep the recipe flexible and fun. {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This helps cook the potatoes evenly. 2. In a big bowl, mix together the olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and pepper. Stir until all the ingredients blend well. 3. Next, add the halved baby Yukon Gold potatoes to the bowl. Toss them gently so each piece gets coated with the marinade. 1. Spread the seasoned potatoes on a large baking sheet in a single layer. This allows them to cook evenly. 2. Pour the vegetable or chicken broth over the potatoes. Make sure the broth covers them well for extra flavor. 3. Sprinkle lemon zest on top. This adds a bright, fresh taste to the dish. 4. Bake the potatoes in the oven for 45-55 minutes. Stir them halfway through for even cooking. They should turn golden brown and become tender. - To check if the potatoes are ready, pierce one with a fork. If it goes in easily, they are done. - Look for a golden color on the outside. This indicates they are crispy and full of flavor. - Let the potatoes sit for a few minutes after baking. This helps them soak up the delicious juices. To get the best flavor in your Greek lemon potatoes, use fresh ingredients. Always choose fresh lemons over bottled juice. Fresh herbs, like oregano, give a brighter taste. For a richer flavor, let the potatoes soak in the marinade for at least 30 minutes. This helps the flavors seep in well. Use a good quality olive oil; it makes a difference. Drizzle the olive oil right before baking to enhance the flavor further. One common mistake is not cutting the potatoes evenly. If they are not all the same size, some will cook faster than others. Also, avoid overcrowding the baking sheet. If the potatoes are too close, they will steam instead of roast. Stirring them halfway through baking ensures an even, golden color. Lastly, don’t skip the lemon zest; it adds a bright note that elevates the dish. Serve your Greek lemon potatoes in a large, shallow dish. Drizzle any pan juices over the top for added flavor. Garnish with fresh parsley to add color. You can also add lemon wedges on the side for extra zest. These potatoes pair well with grilled meats, like chicken or lamb. They also taste great alongside a fresh Greek salad. Enjoy the vibrant flavors of Greece in every bite! Pro Tips Choose the Right Potatoes: Yukon Gold potatoes are ideal for this recipe because they are creamy and hold their shape well during baking. Marinate for Flavor: If you have time, let the potatoes marinate in the olive oil and lemon mixture for at least 30 minutes before baking to enhance the flavor. Use Fresh Ingredients: Fresh garlic and lemon juice will elevate the taste of the dish significantly compared to dried versions. Check for Doneness: Potatoes are done when they are golden brown and can be easily pierced with a fork; adjust your baking time if necessary. {{image_2}} You can change the herbs to suit your taste. Oregano is classic, but you might try thyme or rosemary. These herbs add depth and aroma to the dish. Fresh herbs add more flavor than dried ones. If you have fresh herbs, use double the amount. This makes the potatoes even tastier. Greek lemon potatoes pair well with other veggies. Consider adding carrots, bell peppers, or zucchini. Cut them into similar sizes as the potatoes. This ensures they cook evenly. You can mix and match based on what you have. This way, you can create a colorful and healthy side dish. Making Greek lemon potatoes vegan is easy. Use vegetable broth instead of chicken broth. You can also add a splash of coconut milk for a creamier texture. This adds a rich taste without any animal products. You can enjoy these potatoes while following a vegan diet. Store Greek lemon potatoes in an airtight container. They stay fresh in the fridge for up to three days. Make sure they cool down before sealing. This helps keep them from getting soggy. If you have a lot, divide them into smaller containers. To reheat, place the potatoes on a baking sheet. Heat your oven to 350°F (175°C) and bake for about 15-20 minutes. This keeps them crispy and warm. You can also use a microwave. Just heat them in short bursts of 30 seconds. Check often to avoid drying them out. You can freeze Greek lemon potatoes, but texture may change. Let them cool completely. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat them in the oven for the best taste. Yes, you can use other types of potatoes. I recommend using red potatoes or russet potatoes. Each type brings its own flavor and texture. Yukon Gold potatoes are creamy, while red potatoes hold their shape well. Just cut them into even pieces for even cooking. To make your potatoes crispy, try these tips: - Higher heat: Bake at 425°F (220°C) for more crunch. - Less broth: Use less broth for drier potatoes. - Broil at the end: Broil for a few minutes to crisp the tops. - Stir often: Stir the potatoes halfway through baking for even browning. These potatoes pair well with many dishes. Here are some ideas: - Grilled chicken or fish for protein. - A fresh Greek salad for crunch. - Tzatziki sauce adds a nice cool dip. - Roasted veggies make a colorful side. This blog post covered all you need to know about making Greek Lemon Potatoes. We discussed ingredients, how to prepare and bake them, and tips to avoid mistakes. I shared ways to mix flavors and offered storage advice. With these methods, you can create a dish that shines. Remember, experimenting is key to finding your favorite twist. Enjoy your cooking, and savor every bite!$

A flavorful dish of roasted baby Yukon Gold potatoes with lemon and herbs.

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Prep Time 10

Cook Time 55

Total Time 1 5

Ingredients

2 lbs baby Yukon Gold potatoes, halved
1 cup olive oil
1 cup fresh lemon juice
2 teaspoons dried oregano
4 cloves garlic, minced
to taste Salt and pepper
0.5 cup vegetable broth or chicken broth
1 zest lemon
to taste Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Mix well to create a marinade.
Add the halved baby potatoes to the bowl and toss until they are well coated in the marinade.
Spread the seasoned potatoes in a single layer on a large baking sheet.
Pour the vegetable or chicken broth over the potatoes, ensuring they are evenly distributed.
Sprinkle lemon zest over the top for an extra punch of flavor.
Bake in the preheated oven for about 45-55 minutes, or until the potatoes are golden brown and tender. Stir halfway through cooking to ensure even browning.
Once cooked, remove from the oven and let the potatoes sit for a few minutes to absorb the flavors.
Garnish with fresh chopped parsley before serving.

Notes

Serve the potatoes in a large, shallow dish, drizzling any remaining pan juices over the top. Add extra lemon wedges on the side for a fresh garnish.

Keyword Greek, lemon, potatoes, side dish