Description
Tender, flavorful Lemon Greek Potatoes, baked with lemon, garlic, oregano, and rosemary until slightly crispy. A perfect side dish for any occasion!
Ingredients
Scale
- 2.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1/2 cup olive oil, extra virgin
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups chicken broth (low sodium)
- 1/4 cup chopped fresh parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Peel the potatoes and cut them into 1-inch chunks.
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, rosemary, salt, and pepper.
- Add the potatoes to the bowl with the marinade. Toss well to coat. Cover and marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- Preheat your oven to 400°F (200°C).
- Place the marinated potatoes and all the marinade into a 9×13 inch baking dish, spreading them out evenly.
- Pour the chicken broth over the potatoes. The broth should come about halfway up the sides of the potatoes.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
- Carefully remove the foil. Increase the oven temperature to 425°F (220°C). Continue baking uncovered for another 20-30 minutes, or until the potatoes are golden brown and slightly crispy around the edges.
- Pierce the potatoes with a fork to check for doneness. They should be very tender.
- Sprinkle with fresh chopped parsley.
- Serve hot with lemon wedges, if desired.
Notes
- Use fresh lemon juice for the best flavor.
- Don’t overcrowd the baking dish.
- Adjust seasoning to taste.
- Experiment with different herbs like thyme or dill.
- Add crumbled feta cheese during the last 10 minutes of baking for extra flavor.
- Substitute vegetable broth for chicken broth to make it vegetarian/vegan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 65 minutes