These Easy Greek Lemon Potatoes are fluffy, tasty, and packed with flavor! The lemon juice and olive oil give them a zesty kick that makes them irresistible.
Trust me, they can easily steal the spotlight at dinner. I usually serve them alongside my favorite grilled meat, and they always get gobbled up! 🍋
Key Ingredients & Substitutions
Potatoes: For this recipe, I recommend using starchy potatoes like Yukon Gold or Russets. They get soft and fluffy inside while crisping up nicely outside. If you can’t find these, red potatoes work too, but they won’t be quite as fluffy.
Olive Oil: Extra virgin olive oil is ideal for a rich flavor, but you can use any neutral oil like vegetable oil if needed. Just keep in mind it may change the flavor a bit.
Lemon Juice: Fresh lemon juice gives the best taste, but if you’re in a pinch, bottled lemon juice works too. I love balancing the zestiness with the garlic in this dish.
Garlic: Whole cloves of garlic minced really enhance the flavor. If you’re a fan of garlic, feel free to add a bit more! If you’re out of fresh garlic, garlic powder can be used, but fresh is always best.
How Do You Get the Perfect Crispy Texture on Potatoes?
The secret to crispy Greek lemon potatoes lies in a few key steps. First, always coat your potatoes in olive oil and seasonings thoroughly. Once you cover the baking dish with foil, the steam will cook them until tender. But don’t skip the uncovered baking step!
- After the first 45 minutes, uncover the dish and allow the potatoes to roast. Basting them with the pan juices a couple of times will help crisp them up.
- Keep an eye on the color; you want them golden brown and crispy, which usually takes an additional 25-35 minutes.
Easy Greek Lemon Potatoes
Ingredients:
- 2 ½ lbs (about 6 large) potatoes, peeled and cut into wedges
- ⅓ cup olive oil
- ⅓ cup fresh lemon juice (about 2 lemons)
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup hot water
- Fresh parsley, chopped (for garnish)
- Optional: Greek yogurt or tzatziki sauce for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, with a total cooking time of about 1 hour and 10 minutes. You’ll first bake the potatoes for 45 minutes covered, then bake them uncovered for 25-35 minutes more to get that beautiful crispy texture. You can have a delicious side dish ready in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure a nice, hot start for our potatoes.
2. Mix the Ingredients:
In a large baking dish, mix together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. Give it a good stir to make sure everything is well combined.
3. Coat the Potatoes:
Add the potato wedges into the baking dish and toss them in the lemon-olive oil mixture. Make sure all the potato wedges are nicely coated because that’s what gives them their delicious flavor!
4. Add Hot Water:
Now, pour the hot water around the potatoes. Avoid pouring it directly over the potatoes so that the seasoning stays on them. This will help steam and cook the potatoes perfectly.
5. Bake Covered:
Cover the baking dish tightly with aluminum foil and pop it in the oven. Bake for 45 minutes. The foil will trap steam, making the potatoes soft and tender.
6. Bake Uncovered:
After the first baking time, carefully remove the foil. Bake the potatoes uncovered for an additional 25-35 minutes. This helps them crisp up on the edges. While they’re baking, give them a little baste with the juices in the pan a couple of times for extra flavor!
7. Garnish and Serve:
Once they’re beautifully golden and crispy, take the potatoes out of the oven. Sprinkle chopped fresh parsley on top for color and freshness. Serve them warm, and if you like, add a side of Greek yogurt or tzatziki sauce for dipping.
Enjoy your flavorful, golden Greek lemon potatoes! They make a wonderful side dish that everyone will love!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold and Russet potatoes are ideal for their fluffy texture, you can also use red potatoes. Keep in mind that red potatoes may be less fluffy but will still taste great.
Can I Prepare These Potatoes in Advance?
Yes! You can peel and cut the potatoes ahead of time. Just soak them in water to prevent browning, then store in the refrigerator. When you’re ready, follow the recipe as usual. Please note that the cooking time may vary slightly if the potatoes are cold from the fridge.
How Do I Store Leftovers?
Leftover Greek lemon potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes to help regain some crispiness.
Can I Make This Recipe Vegan?
Yes! This recipe is already vegan, as it contains no dairy or meat. Pair it with a plant-based yogurt or tzatziki sauce for a delicious and complete vegan meal!
