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- 2 pounds baby potatoes, halved - 1 cup chicken or vegetable broth - 2 tablespoons olive oil - 3 tablespoons fresh lemon juice - 2 teaspoons lemon zest - 4 cloves garlic, minced - 1 tablespoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make Greek lemon potatoes, you need fresh, simple ingredients. Baby potatoes are the star here. Their small size cooks fast and gives a nice texture. The broth adds flavor, while the olive oil keeps them moist. Fresh lemon juice and zest bring a bright taste. Garlic and oregano add depth. Salt and pepper balance it all. Using fresh parsley as a garnish makes the dish pop. This recipe serves four and offers a tasty side for any meal. It is easy to customize with your favorite herbs. You can even swap the broth if you want a different flavor. - Calories per serving: Approximately 200 - Macronutrients breakdown: - Carbohydrates: 36g - Fats: 6g - Proteins: 4g - Suggested serving sizes: One-quarter of the recipe is a good serving. Greek lemon potatoes are not just delicious; they are also good for you. They provide a mix of carbs and healthy fats. This makes them a filling option without being too heavy. Enjoy them with grilled meats, fish, or as part of a vegetarian meal. They fit well in many diets. - Preheat your oven to 425°F (220°C). - Take 2 pounds of baby potatoes and cut them in half. - In a large bowl, mix the halved potatoes with: - 1 cup chicken or vegetable broth - 2 tablespoons olive oil - 3 tablespoons fresh lemon juice - 2 teaspoons lemon zest - 4 cloves garlic, minced - 1 tablespoon dried oregano - Salt and pepper to taste - Stir everything well. You want all potatoes to soak up the flavor. - Transfer the potato mix to a baking dish. - Spread the potatoes in one even layer for best cooking. - Roast them for about 30-35 minutes. Stir halfway through to mix flavors. - Look for golden brown color and tender texture. Enjoy the smell! For the complete recipe with all the details, check the Full Recipe. To make Greek lemon potatoes shine, fresh ingredients are key. Choose firm, small potatoes for a tender bite. Fresh lemon juice and zest bring bright flavor. Use high-quality olive oil for richness. Dried oregano adds a classic taste, so don’t skip it. For seasoning, mix salt and pepper directly into the broth. This helps the flavor soak into each potato. Taste before baking, and adjust if needed. Remember, the right balance of lemon juice and oil enhances the dish. Perfect roasting makes all the difference. First, set your oven to a high heat of 425°F (220°C). This helps create a crispy outside. Spread potatoes in a single layer to allow even cooking. To get tender potatoes, cut them in half. This shortens cooking time. Stir them halfway through to ensure they roast evenly. You’ll know they’re done when they are golden brown and fork-tender. Garnishing adds a final touch. Sprinkle fresh parsley on top for color and flavor. The green contrasts nicely with the golden potatoes. Serve these potatoes next to grilled meats or fish. They pair well with a fresh salad, too. This dish is not just tasty; it looks great on your table! For the full recipe, check out the complete guide. {{image_2}} You can switch up the flavors by using sweet potatoes instead of regular ones. Sweet potatoes add a nice twist and taste great with lemon. If you want to try different broths, vegetable or beef broth works well too. Each option gives a different flavor and depth to the dish. For added flavor, mix in herbs like thyme or rosemary. These herbs bring a lovely aroma and taste to the potatoes. You can also toss in some vegetables, like bell peppers or onions. Adding these makes the dish even more colorful and tasty. If you're looking for vegan options, replace the chicken broth with vegetable broth. You can also skip the butter or use a plant-based oil. For those who need gluten-free options, this recipe is naturally gluten-free. Just ensure your broth is gluten-free as well. These changes keep the dish delicious and friendly for various diets. To keep your Greek Lemon Potatoes fresh, store them in the fridge. Place them in an airtight container. This helps prevent moisture loss and keeps them tasty. It's best to use them within three days for the best flavor. If you notice any signs of spoilage, like an off smell or discoloration, don't eat them. You can freeze Greek Lemon Potatoes for later use. First, let them cool completely. Then, transfer them to a freezer-safe bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. To reheat, place them in the oven at 350°F (175°C) for about 20-25 minutes. This helps restore their crispy texture. You can also use a microwave, but the texture may not be as good. Enjoy your tasty meal again! Greek lemon potatoes are a popular dish in Greek cuisine. They are roasted baby potatoes infused with lemon, garlic, and herbs. This dish captures the essence of Greek flavors, making it a favorite in many households. The bright lemon taste pairs perfectly with the earthy potatoes, creating a delightful side. Often served at family gatherings, they add warmth to any meal. Greek lemon potatoes can last about three to five days in the fridge. Store them in an airtight container for best results. If you want to keep them longer, freeze them for up to three months. Be sure to let them cool before freezing. This way, they keep their taste and texture. Yes, you can prepare Greek lemon potatoes ahead of time. To do this, roast them and let them cool. Then, store them in the fridge. When ready to serve, simply reheat them in the oven at 350°F (175°C) for about 15-20 minutes. This method keeps them warm and flavorful. Greek lemon potatoes pair well with many dishes. Try serving them with grilled chicken, lamb, or fish. They also go great with a fresh Greek salad or tzatziki sauce. For a complete meal, add some roasted vegetables on the side. These combinations enhance the meal and create a balanced plate. For the full recipe, check out the link to Zesty Greek Lemon Potatoes. This will guide you through every step to create this tasty dish. Greek Lemon Potatoes stand out with their simple ingredients and vibrant flavors. You learned how to prepare them easily by roasting, achieving a perfect crisp outside and tender inside. Using fresh ingredients, you can create variations to suit different diets. Proper storage keeps leftovers fresh. I hope you feel ready to enjoy or share these delightful potatoes as part of a meal. Explore the flavors and make this dish your own!

Greek Lemon Potatoes

Get ready to elevate your dinner with these Zesty Greek Lemon Potatoes! This easy recipe features tender baby potatoes roasted to perfection with a bright blend of lemon juice, garlic, and oregano. Perfect as a side dish, they add a delicious twist to any meal. Follow simple steps to create a flavorful dish that'll impress your family. Click to explore the full recipe and bring a taste of Greece to your table!
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Ingredients
  

2 pounds baby potatoes, halved

1 cup chicken or vegetable broth

2 tablespoons olive oil

3 tablespoons fresh lemon juice

2 teaspoons lemon zest

4 cloves garlic, minced

1 tablespoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the halved baby potatoes, chicken or vegetable broth, olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Stir well to make sure all the potatoes are evenly coated with the mixture.

      Transfer the potato mixture to a roasting pan or a large baking dish. Spread the potatoes out in a single layer to ensure even cooking.

        Roast in the preheated oven for about 30-35 minutes or until the potatoes are golden brown and tender. Stir the potatoes halfway through the cooking time to ensure they cook evenly and soak in the flavor.

          Once done, remove from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving.

            Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4