Need an easy, side dish? A family favorite, these Greek Roasted Lemon Potatoes are easy to prepare and will become a family favorite for your brood the first time you make them!
From Lizz: One of the first things my mother-in-law, Dena, made for me was her Greek roasted chicken and potatoes. What I love most about that dish is how crispy, and lemony her potatoes always turn out. I always end up eating more potatoes than chicken! Her secret is to baste often and turn the broiler on for the final minutes of cooking to get that crispy potato texture. Luckily my husband Mark has mastered his mother’s Greek roasted chicken and potatoes and it is on regular rotation on our dinner table. (That’s a recipe we will need to share soon on another post!)
Years ago, I wanted to be able to create the crispy lemony potatoes on their own, as a side dish without the chicken, for days when we decide not to eat meat or during lent so I used the same ingredients (different measurements that I have worked out through many times of making these) to create my Greek Lemon Roasted Potatoes. While the lemon is the star of the show for these potatoes, the extra virgin olive oil is key to getting the potatoes brown and crispy.
This preparation for this recipe is so easy! The majority of the time involved is in the cooking of the potatoes, and the end of the cooking process is the most important to get that crispy texture.
Kali Orexi!
HOW TO MAKE GREEK ROASTED LEMON POTATOES
- Peel potatoes and measure all ingredients for marinade. Preheat oven to 375 degrees F.
- Cut each potato into eighths and try to keep the potato pieces as uniformly cut as possible so that they cook evenly.
- In a bowl, use a whisk to combine, extra virgin olive oil, lemon juice, 2 teaspoons of dried Greek oregano, 4 large garlic cloves, finely minced, 1 tsp salt and 1/2 teaspoon freshly ground black pepper.
- Spread the cut up potatoes out evenly in a baking dish and pour the marinade over the potatoes to coat them well.
- Cover potatoes with aluminum foil and seal edges tightly. Place in preheated oven for 50 minutes.
- After, 50 minutes, remove the aluminum foil, baste the potatoes with the marinade and cook for an additional 30 minutes. For the final 5-7 minutes, baste once more and turn the broiler on so that the potatoes get crispy on top. Serve immediately.
Why is basting the Greek Roasted Lemon Potatoes so important?
Basting the potatoes allows you to coat them with the marinade so that when they cook (and broil for the final 5-7 minutes) they get that crispy texture on the outside but stay soft on the inside.
Can I prepare the Greek Roasted Lemon Potatoes in advance?
These potatoes are best when cooked and served immediately, however If you want to roast the potatoes ahead of time, cook them covered for 50 minutes at 375 degrees F, remove them from the oven, allow them to cool and refrigerate. When you are ready to finish cooking the potatoes, remove the foil, baste the potatoes and place them in a 375 degree F oven for 30 minutes. Turn the broiler on, baste the potatoes once more and allow them to cook and get crispy for 5-7 more minutes. Serve immediately.
Greek Lemon Roasted Potatoes
Ingredients
- 1 1/2 lbs yukon or russet potatoes
- 2/3 cup extra virgin olive oil
- 1/4 cup lemon juice from 2 lemons
- 2 tsp Greek oregano
- 4 large garlic cloves finely minced
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
Instructions
- Peel potatoes and measure all ingredients for marinade. Preheat oven to 375 degrees F.
- Cut each potato into eighths and try to keep the potato pieces as uniformly cut as possible so that they cook evenly.
- In a bowl, use a whisk to combine, extra virgin olive oil, lemon juice, 2 teaspoons of Greek oregano, 4 large garlic cloves, finely minced, 1 tsp salt and 1/2 teaspoon freshly ground black pepper.
- Spread the cut up potatoes out evenly in a baking dish and pour the marinade over the potatoes to coat them well.
- Cover potatoes with aluminum foil and seal edges tightly. Place in preheated oven for 50 minutes.
- After, 50 minutes, remove the aluminum foil, baste the potatoes and cook for an additional 30 minutes. For the final 5-7 minutes, baste once more and turn the broiler on so that the potatoes get crispy on top.
- Serve immediately.
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