Get ready to transport your kitchen to the sun-drenched islands of Greece with these mouthwatering Garlic Lemon Potatoes that are guaranteed to become your new favorite side dish! Imagine golden, crispy potato chunks bursting with tangy lemon, aromatic garlic, and classic Greek herbs - a recipe so delicious it will have your family and friends begging for seconds. Whether you're looking to elevate a weeknight dinner or impress guests at your next gathering, these potatoes are about to become your culinary secret weapon.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 pounds Yukon gold potatoes
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup vegetable broth
Instructions
- Preheat the oven to 425°F (220°C). Position the oven rack in the middle position to ensure even cooking.
- Wash the Yukon gold potatoes thoroughly and pat them dry with paper towels. Cut the potatoes into large, roughly 2-inch chunks, ensuring they are relatively uniform in size for even roasting.
- In a large mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper to create a flavorful marinade.
- Add the potato chunks to the marinade and toss carefully, ensuring each potato piece is well-coated with the seasoned mixture.
- Transfer the marinated potatoes to a large roasting pan or baking sheet, spreading them in a single layer to ensure maximum crispiness.
- Pour the vegetable broth around the potatoes in the pan, which will help create steam and keep the potatoes moist during roasting.
- Roast the potatoes in the preheated oven for approximately 45-50 minutes, turning them once halfway through cooking to ensure even browning and crispy edges.
- The potatoes are done when they are golden brown, crispy on the outside, and tender when pierced with a fork. The edges should be slightly caramelized.
- Remove from the oven and let the potatoes rest for 5 minutes before serving. This allows them to absorb any remaining pan juices and become even more flavorful.
- Optionally, garnish with fresh chopped parsley or additional lemon zest before serving for extra brightness and flavor.
Tips
- Choose the Right Potato: Yukon gold potatoes are ideal for this recipe due to their creamy texture and ability to crisp up beautifully.
- Cutting Technique: Cut potatoes into uniform 2-inch chunks to ensure even cooking and consistent crispiness.
- Maximize Flavor: Let the potatoes marinate in the olive oil, lemon, and garlic mixture for 10-15 minutes before roasting for deeper flavor penetration.
- Crispy Edge Secret: Spread potatoes in a single layer with some space between them. Overcrowding will steam the potatoes instead of roasting them.
- Liquid Magic: The vegetable broth creates steam that keeps potatoes moist inside while allowing the exterior to get wonderfully crisp.
- Oven Positioning: Use the middle rack for most even heat distribution and browning.
- Turning Tip: Flip the potatoes halfway through cooking to ensure all sides get golden and crispy.
- Doneness Check: Potatoes are ready when they're golden brown and can be easily pierced with a fork.
- Resting Matters: Allow potatoes to rest for 5 minutes after roasting to absorb additional flavors and juices.
- Serving Suggestion: Garnish with fresh parsley or extra lemon zest for a bright, fresh finish.
Nutrition Facts
Calories: 519kcal
Carbohydrates: 93g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
