These Greek Lemon Potatoes are in a word….DREAMY!!! They are soft on the inside and crispy on the outside with a flavor that just can’t be beat! And they will quite literally melt in your mouth. The secret to this wonderful dish is all in the sauce! You will be delighting your senses with every bite of these crispy, creamy little spuds!
Can I Use Any Type Of Potato?
While I would normally answer yes to this question, for this recipe, it is important to use Yukon Golds. They are the perfect texture that will hold up to the long roasting process involved in making these.
I Don’t Like Oregano, Can I Use A Different Herb?
Yes! Rosemary or Thyme would complement the garlic and lemon flavor very well! Or you could even use a combination of flavors!
How to Make Them:
Start by chopping 2.5 lbs of Yukon Gold potatoes into 1 inch pieces. Spread them into a 9×13 baking dish.
For the sauce, mix together 1.5 cups of chicken broth, 1/2 cup of olive oil, 7-8 minced garlic cloves, the juice of 3-4 lemons (depending on how lemony you want it) and 2 tbs of dried oregano.
Once you have that mixed up, pour it over the potatoes in the baking dish and give it a good mix. Then put them in a preheated 400 degree oven for about 45 minutes. Be sure to stir them once halfway through cooking.
After 45 minutes of roasting them in the liquid, you are going to use a slotted spoon to transfer them to a cookie sheet. But do not discard the juice! Crank the oven heat up to 450 degrees. Place the potatoes back in for about 15 minutes. Give them a good stir, then drizzle a little of that liquid over them and put them back in the oven for about 5 more minutes. They should be nice and golden brown now! Sprinkle them with some salt to taste at this point.
I like to serve them with some fresh chopped parsley and some lemon wedges for a nice presentation.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Greek Lemon Potatoes
Ingredients
- 2.5 lbs Yukon Gold Potatoes
- Salt to taste
Broth Mix
- 1.5 cups Chicken Broth
- 1/2 Cup Olive Oil
- 7-8 Garlic Cloves, minced
- Juice of 4 large lemons
- 2 tbs Oregano
Instructions
- Preheat oven to 400 degrees
- Chop potatoes into 1 inch pieces and put into a 9×13 baking dish
- Mix the ingredients for the broth mixture and pour over the potatoes.
- Bake for 45 minutes, being sure to stir once half way through cooking.
- Turn the oven temperature up to 450 degrees. Using a slotted spoon, transfer the potatoes to a cookie sheet. Do not discard the liquid! Bake for about 15 minutes.
- Stir the potatoes, and drizzle some of the reserved liquid over them. Put them back in the oven for about 5 minutes or until nice and golden brown! Salt to taste and garnish with fresh chopped parsley if desired. Enjoy!
