Description
Crispy on the outside, buttery tender inside, these Lemon Greek Potatoes are your new favorite side dish. They’re roasted to golden perfection in a zesty garlic-lemon marinade with aromatic herbs, creating a perfect balance of brightness and depth. Whether you’re hunting for quick dinner ideas, easy recipes for the week, or crave something comforting and flavorful, this dish checks every box. It’s a top choice for healthy snacks, dinner ideas, and reliable food ideas that always please a crowd.
Ingredients
2 lbs baby or Yukon gold potatoes, whole or halved if large
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
Zest of 1 lemon
4 garlic cloves, minced or grated
1 1/2 tsp dried oregano
1/2 tsp dried thyme (optional)
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup vegetable or chicken broth
1/4 cup chopped fresh parsley
Lemon wedges for serving (optional)
Instructions
1. Wash and scrub potatoes. Cut in half if they’re large to ensure even roasting.
2. In a large bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, thyme, salt, pepper, and broth.
3. Toss potatoes in the marinade. Let sit for 10–15 minutes to absorb flavors.
4. Preheat oven to 400°F (200°C). Transfer potatoes and marinade to a baking dish in a single layer.
5. Roast uncovered for 45–50 minutes. Flip halfway through and baste with pan juices.
6. For extra crispiness, broil for the last 3–5 minutes.
7. Garnish with fresh parsley and a squeeze of lemon. Serve hot.
Notes
Use a cast-iron skillet or lower oven rack for crispier results.
Don’t skip the lemon zest—it adds deep citrus aroma.
For richer flavor, opt for chicken broth instead of vegetable.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 1g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg