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To make Greek Lemon Potatoes, you will need a few simple items. Here’s the list of ingredients you’ll need: - 2 pounds baby potatoes, halved or quartered - 1/4 cup olive oil - 4 cloves garlic, minced - Juice and zest of 2 large lemons - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon sea salt - 1/2 teaspoon black pepper - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) These ingredients work together to create a bright and tasty dish. Baby potatoes give a nice texture. Olive oil adds richness. Garlic brings depth of flavor. Lemon juice and zest offer a fresh, zesty kick. Dried herbs like oregano and thyme give that classic Greek taste. Sea salt and black pepper enhance all the flavors. Finally, fresh parsley and lemon wedges add a beautiful touch when serving. Make sure to gather all these items before you start cooking. You want everything ready to go to make the process smooth. Each ingredient plays a key role, making your Greek Lemon Potatoes a hit at any meal! First, set your oven to 400°F (200°C). This heat makes the potatoes crisp and golden. Next, take 2 pounds of baby potatoes. You can halve or quarter them. In a big bowl, mix the potatoes with 1/4 cup of olive oil. Add 4 minced garlic cloves, juice and zest from 2 large lemons, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper. Toss until all the potatoes are coated in the mix. Spread the potatoes on a large baking sheet. Make sure they’re in a single layer. If they are too close, they won’t cook evenly. Roast the potatoes for 30–35 minutes. Halfway through, give them a toss. This helps them brown all over. When they are golden and tender, take them out. Let them cool for a few minutes. Taste and adjust the seasoning if needed. Serve warm, garnished with fresh parsley and lemon wedges for extra zest. To get the real taste of Greek lemon potatoes, use fresh ingredients. Fresh lemons give a bright flavor. Choose high-quality olive oil for richness. The right herbs are key, too. Dried oregano and thyme add depth. You can also mix in fresh herbs for an extra boost. When you roast, let the flavors blend and shine. One common mistake is overcrowding the baking sheet. If you pile the potatoes, they won’t roast well. Instead, spread them out in a single layer. Also, don’t skip the tossing halfway through cooking. This step helps them brown evenly. Lastly, taste before serving. Adjust salt and lemon juice as needed for the best flavor. For crispy potatoes, start with dry potatoes. Pat them with a clean towel before cooking. Use enough olive oil to coat them well. This helps achieve that golden crunch. Roasting at a high temperature also helps. If you want even more crispiness, broil the potatoes for a minute at the end. Just watch them closely to avoid burning. {{image_2}} You can change the flavor of Greek lemon potatoes by adding other herbs. Try fresh rosemary or dill for a new twist. You can also mix in some smoked paprika or chili flakes for a touch of heat. Each herb brings its unique taste, making your dish even better. It’s fun to experiment! This recipe is already vegetarian. To make it vegan, just stick to the basic ingredients. You can also add veggies like bell peppers or zucchini for more color and flavor. Toss them in with the potatoes. They roast well and add great taste. Greek lemon potatoes go well with many Greek meals. Serve them with grilled chicken or lamb for a hearty dinner. They also pair nicely with a Greek salad or tzatziki dip. These side dishes add freshness and balance to your meal. Enjoy mixing and matching! After you enjoy your Greek lemon potatoes, let them cool first. Place any leftovers in an airtight container. They will stay fresh in the fridge for up to four days. This way, you can enjoy them later without losing their flavor. Reheating is easy. You can use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Spread the potatoes on a baking sheet and heat for about 10-15 minutes. If you use a microwave, place the potatoes in a bowl. Heat them in short bursts of one minute, stirring in between. This keeps them warm and tasty. If you want to store your Greek lemon potatoes for longer, freezing is a great option. Allow the potatoes to cool completely. Place them in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. To make Greek Lemon Potatoes, start by preheating your oven to 400°F (200°C). Next, take 2 pounds of baby potatoes. Cut them in half or quarters. In a large bowl, mix the potatoes with 1/4 cup of olive oil, 4 minced garlic cloves, juice and zest of 2 lemons, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper. Toss until all potatoes are coated. Spread them on a baking sheet in one layer. Roast for 30–35 minutes, turning halfway. The potatoes should be golden and tender when done. Garnish with fresh parsley and serve with lemon wedges for extra flavor. For Greek Lemon Potatoes, I recommend using baby potatoes. They are small, tender, and have a nice flavor. You can also use Yukon Gold or red potatoes. These types hold their shape well when cooking. Their creamy texture pairs perfectly with the lemon and herbs. Avoid starchy potatoes, like Russets, as they can become too fluffy and not crispy enough. Yes, you can use fresh herbs instead of dried. Fresh herbs add bright flavors to the dish. For this recipe, you can use fresh oregano and thyme. Use about three times the amount of fresh herbs as dried. So, if the recipe calls for 1 teaspoon of dried oregano, use 3 teaspoons of fresh oregano. Chop them finely and mix them in just like the dried herbs. This will give your Greek Lemon Potatoes an amazing taste. This blog covered everything you need for making Greek lemon potatoes. We went over the key ingredients, like baby potatoes, garlic, and herbs. You learned how to prepare and roast them to perfection. Plus, I shared tips for perfect flavors and how to avoid common mistakes. We also explored fun variations and how to store leftovers properly. Enjoy making this dish and impress your friends and family! Happy cooking!

Greek Lemon Potatoes

Discover the deliciousness of Zesty Greek Lemon Potatoes with this easy recipe! Perfectly roasted baby potatoes are transformed with olive oil, tangy lemon, and aromatic herbs for a dish that's bursting with flavor. Ideal as a side dish for any meal, these potatoes are sure to impress. Ready in just 45 minutes, why not give it a try?
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Ingredients
  

2 pounds baby potatoes, halved or quartered

1/4 cup olive oil

4 cloves garlic, minced

Juice and zest of 2 large lemons

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon sea salt

1/2 teaspoon black pepper

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the halved or quartered baby potatoes with olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper. Toss everything together until the potatoes are evenly coated.

      Spread the potatoes in a single layer on a large baking sheet. Make sure they’re not overcrowded for even cooking.

        Roast the potatoes in the preheated oven for 30–35 minutes, or until they are golden brown and tender. Halfway through cooking, give them a good toss for even browning.

          Once done, remove the potatoes from the oven and let them cool for a few minutes. Taste and adjust the seasoning if needed.

            Serve the potatoes warm, garnished with fresh chopped parsley and lemon wedges on the side for an extra zesty flavor.

              Prep Time: 10 mins | Total Time: 45 mins | Servings: 4