Description
Bright, lemony, and fragrant, these Greek Lemon Potatoes roast to crisp, golden edges and pillowy centers with a simple parboil and high-heat roast method.
Ingredients
Scale
- 900 g (2 lb) Yukon Gold potatoes, halved
- 60 ml (1/4 cup) extra-virgin olive oil
- 60 ml (1/4 cup) lemon juice
- Zest of 1 lemon
- 6–8 cloves garlic, smashed
- 1 tbsp dried oregano or 2 tbsp fresh oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 120 ml (1/2 cup) chicken or vegetable broth
- Optional: chopped parsley and lemon wedges for serving
Instructions
- Prepare and halve the potatoes.
- Parboil potatoes in salted water until tender but not falling apart.
- Combine olive oil, lemon juice, lemon zest, broth, garlic, oregano, salt, and pepper in a bowl.
- Toss drained potatoes in the roasting pan with the lemon-garlic mixture.
- Roast at 200°C (400°F) for 35 minutes, turning at 20 minutes.
- Increase heat to 220°C (425°F) for the final 5 minutes to caramelize edges.
- Finish with parsley and lemon zest before serving.
Notes
Parboiling is crucial for achieving the best texture. Optional garnishes enhance the dish’s flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 1.7g
- Unsaturated Fat: 8.3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg