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- Nonstick vegetable oil spray
- 4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white, and purple), rinsed, halved lengthwise
- 1 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice
- 6 tablespoons chopped fresh dill
- 4 teaspoons finely grated lemon peel
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.
Nutritional ContentOne serving contains: Calories (kcal) 347.5 %Calories from Fat 48.4 Fat (g) 18.7 Saturated Fat (g) 2.6 Cholesterol (mg) 0 Carbohydrates (g) 41.8 Dietary Fiber (g) 4.1 Total Sugars (g) 0.3 Net Carbs (g) 37.8 Protein (g) 4.2 Sodium (mg) 13.5Reviews Section
Greek Lemon Potatoes (Authentic Recipe with Idaho® Potatoes)
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This Greek Lemon Potatoes recipe is as authentic as it gets. For this recipe, I used the best Idaho® Potatoes roasted in a very flavorful liquid made from chicken broth, extra virgin olive oil, lemon, garlic, and dry oregano. This is the perfect side dish for the upcoming Easter holiday or even a quiet night of Greek food at home.
I partnered up with Idaho® Potatoes Commission to bring you this amazing Greek Lemon Potatoes recipe with the best Idaho® Potatoes.
Greek Lemon Potatoes
Welcome back to the final instalment of GREEK WEEK. We started the week with Greek Chicken marinated in the most incredible yogurt marinade, served up a big pan of homemade Greek Baklava on Wednesday and we’re finishing up the week with the much anticipated Greek Lemon Potatoes!
We’re serving all these with a side of fresh Greek Salad and Tzatziki for dolloping (in the Greek Chicken recipe) – and see here for more Greek recipes.
Plate smashing is optional – but loads of garlic in everything is not!
Let’s be clear about one thing up front:
- 4 large russet baking potatoes (8 medium), peeled and quartered
- 1/2 cup olive oil
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
- 1 tablespoon salt
- 1/4 teaspoon freshly ground black pepper
Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano serve.
If there’s one certainty in life that I can stand fully behind is that Greeks love their potatoes. The humble root vegetable is incorporated into a number of iconic dishes like moussaka, briam, artichoke and potato stew. If you’re used to visiting Greece in the summer you’ll most often see it fried in olive oil as the universal side dish. But what I want to share with you today is my all-time favorite recipe for roasted Greek lemon potatoes.
How did potatoes get to Greece
Potatoes arrived in Greece in the 18th century via Spanish Conquistadors via Peru. The most famous potatoes in Greece come from the Cycladic island of Naxos. The island cultivates more than 8 million kilos of them each year, and it even has its own festival. The soil and microclimate on the island give them a clean, sweet taste.
What type of potatoes to use
This recipe for roasted Greek lemon potatoes is traditional. It’s best to use starchy potatoes like russets in the U.S. But honesty, I’ve made this dish with pretty much any potato that has crossed my path including red skin potatoes, fingerlings, purple potatoes, etc. We get a bounty of them in our farmers market boxes, and in my opinion, this is the best way to use them.
Recipe notes—read before you cook
The recipe is really straight forward. There are just a few things to note. Carefully pour the broth/water into the pan trying not to wash off the seasoning from the potatoes. Cooking time will depend in the type of pan you’re using. When I make this recipe for my pop-up dinners, I max out my oven and use every baking pan I have. The potatoes that are cooking in my All-Clad roasting pan always take longer than those cooked in a less substantial baking pan or class Pyrex pan. This means, keep an eye on them doing the last 20 minutes of roasting so you don’t burn the pan.
Greek Lemon Potatoes Step-By-Step
Roasted Greek Lemon Potatoes by xtinaxenos on Jumprope.
Recipe - Slow Roasted Greek Lemon Potatoes
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Need Metric Measurements? Use the options below to toggle between cups and grams (if relevant)
- 2.6 lb potatoes
- ¼ cup olive oil
- ½ cup lemon juice
- 1 cup broth - vegetable/chicken
- 1 tbsp lemon zest
- 8 garlic cloves - peeled and thickly sliced
- ½ tbsp dried oregano
- 1 tsp salt
Recipe Inspired by Anna Gare.
Greek Lemon Roasted Baby Potatoes
- Author: Sam Hu | Ahead of Thyme
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1 x
- Diet: Vegan
Quick and easy Greek lemon roasted baby potatoes are crispy on the outside and tender inside, packed with a Greek flavour blend of lemon, garlic and herbs.
- 2 lb. baby potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons garlic, minced
- 3 tablespoons freshly squeezed lemon juice (from 1 lemon), divided
- ½ tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Preheat oven to 400 F.
- In a large mixing bowl, add potatoes, olive oil, garlic, 2 tablespoons lemon juice, Italian seasoning, salt and pepper, and toss to combine until evenly coated.
- Transfer to a quarter baking sheet and spread the potatoes out evenly into a single layer.
- Roast for 35-40 minutes, until golden brown and fork tender (fork inserted easily comes out).
- Remove from oven and serve immediately on a plate. Drizzle with the remaining 1 tablespoon lemon juice over top and toss to combine.
How to double the recipe: If you double the recipe, you will need to make it in a larger half sheet baking pan, or in 2 batches, as the potatoes need to be arranged in a single layer to cook evenly and get crispy.
How to cook in the air fryer: To make in the air fryer, arrange them in a single layer in the air fryer basket (you will likely need to do this in two batches so that you are not overcrowding the pan). Air fry at 375°F for 20-22 minutes shaking the basket halfway through, until the potato skins are golden brown and tender.
How to store: Transfer into an airtight container and store in the refrigerator for up to 4 days.
How to reheat: To reheat, transfer into a 300F preheated oven or air fryer basket and heat for 5-10 minutes, until warmed through.
Keywords: greek lemon roasted baby potatoes, easy roasted baby potatoes, greek-style baby potatoes with lemon, roasted lemon potatoes, greek roasted potatoes
Should you boil your potatoes before roasting?
Boiling your potatoes before roasting them (also known as parboiling) will help the potatoes develop a crunchy, crispy skin when baked with plenty of oil. However there are a couple of things to be mindful of to get the best result. Firstly, make sure you pick the right potato variety. A starchy potato is best suited for parboiling. When preparing them, cut them in thick chunky wedges and boil them in water with a bit of salt added in. One tablespoon for a medium size pot should be sufficient. You want the water to barely taste salty! Boil them till they are just beginning to flake on the outside, remove them from the pot with a slotted spoon and let them cool down on a dry tray. When seasoning, use only oil, seasoning (oregano with a little lemon, mustard with a little orange juice) but do not add any water, to avoid them becoming soggy and breaking up. Heat up the oven as high as it can go and bake them till colored on the outside.
I used baby red skins, so peeling them wasn’t a possibility. If you really prefer peeled potatoes, get the larger red skin potatoes or Yukon Gold potatoes and peel those instead.
- Cut the potatoes into similar sizes, so they cook evenly.
- Use parchment paper to make clean up of the pan easier, and to prevent the potatoes from sticking.
- Pat the potatoes dry before adding the oil, lemon, garlic, salt, and pepper.
- Stir the potatoes during baking so they get golden brown on all sides.
- 2 pounds Yukon Gold potatoes, peeled and sliced 1 inch thick
- 2 tablespoons butter, melted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary, plus more for garnish
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ¾ cup low-sodium vegetable broth or chicken broth
- ¼ cup lemon juice
- 2 tablespoons sliced garlic
Position rack in upper third of the oven preheat to 500 degrees F.
Toss potatoes, butter, oil, rosemary, salt and pepper in a large bowl. Arrange the potatoes in a single layer in a 9-by-13-inch metal baking pan. (Don't use a glass dish, which could shatter.) Roast, turning once, until browned, about 30 minutes.
Carefully add broth, lemon juice and garlic to the pan. Continue roasting until most of the liquid is absorbed and the potatoes are very tender, 10 to 12 minutes more. Garnish with additional rosemary, if desired.