Greek Lemon Potatoes
A flavorful Mediterranean classic, these Greek Lemon Potatoes combine the brightness of lemon with the richness of olive oil and garlic, making them a perfect side dish for any occasion.
Ingredients
Main Ingredients
- 2 pounds baby potatoes Waxy potatoes like red or yellow work best.
- 1/4 cup olive oil Use high-quality extra virgin olive oil.
- 3-4 cloves garlic, minced Fresh garlic adds depth and aroma.
- 2 large lemons, juice Ensure they are juicy.
- 1 lemon zest Adds an extra burst of citrus aroma.
- 1 teaspoon dried oregano Greek oregano is preferred.
- salt and pepper, to taste Essential for balancing flavors.
- fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Wash and halve the baby potatoes; place them in a large mixing bowl.
- In a separate bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper.
- Pour the lemon mixture over the potatoes. Toss gently but thoroughly, ensuring each piece is well-coated.
- Spread the potatoes in a single layer on the prepared baking sheet; be sure they aren’t overcrowded for even cooking.
Cooking
- Roast in the oven for 30-35 minutes. Halfway through, give them a gentle stir so they can turn golden on all sides.
- Check for doneness by piercing a potato with a fork; it should be tender and creamy on the inside.
- Once cooked, remove from the oven and garnish with fresh parsley before serving.
Notes
For added depth, consider a splash of white wine in the lemon mixture. Also, this dish is perfect for family dinners, potlucks, or brunch spreads. Store any leftovers in an airtight container for up to 3 days.