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- 2 lbs baby potatoes - 1/4 cup olive oil - 4 cloves garlic - 1 tablespoon dried oregano - Zest and juice of 2 lemons - 1 cup vegetable broth - Salt and black pepper - Fresh parsley for garnish For this Greek Lemon Potatoes recipe, you need fresh ingredients. The baby potatoes are key. They cook fast and taste great. I use olive oil for richness. The garlic adds a nice punch, and oregano gives it that classic Greek flavor. The lemon zest and juice make these potatoes shine. They provide a bright, tangy taste. The vegetable broth keeps the potatoes moist and adds depth. Don’t forget salt and pepper to enhance all the flavors. Finally, fresh parsley adds a pop of color and freshness when you serve. Gather all these ingredients before you start. It makes cooking smooth and fun. - Preheat your oven to 400°F (200°C). - In a large bowl, mix olive oil, minced garlic, dried oregano, lemon zest, lemon juice, salt, and black pepper. Stir well. - Add the halved baby potatoes to the bowl. Toss them until they are fully coated with the lemon mixture. - Pour vegetable broth into a large baking dish. Spread the coated potatoes evenly on top. - Cover the dish with aluminum foil and bake for 30 minutes. - After 30 minutes, take off the foil. Bake uncovered for another 20 to 25 minutes. This step helps the potatoes turn golden brown and fork-tender. - Once baked, remove the dish from the oven. - Sprinkle freshly chopped parsley on top for garnish. - Serve warm as a side dish with your favorite main course! To make the best Greek Lemon Potatoes, focus on cooking time. First, bake covered for 30 minutes. This helps the potatoes get tender. After that, uncover and bake for 20 to 25 minutes. This step makes them golden brown. Check them with a fork. If they’re soft, they’re done! For seasoning, mix the olive oil, garlic, oregano, lemon zest, lemon juice, salt, and pepper well. This mixture is key to great flavor. Toss the halved potatoes in this mix until they are fully coated. This ensures every bite is tasty! To boost flavor, use fresh herbs when possible. Fresh parsley gives a bright finish. Dried oregano works well too, but fresh is best. You can also add thyme or rosemary for a twist. The zest of lemons adds a bright taste. Use fresh lemons for zesting. The oils in the skin enhance the dish. Dried lemon zest can work in a pinch, but the fresh zest is better. Greek Lemon Potatoes pair well with grilled meats. Try them with chicken or lamb for a perfect meal. They also work great with fish. Serve alongside a fresh Greek salad for extra flavor. Enjoy them warm for the best taste! {{image_2}} You can play with oils and broths in this recipe. If you want a different taste, try using avocado oil instead of olive oil. Avocado oil has a mild flavor and a high smoke point, making it great for roasting. You can also use chicken broth instead of vegetable broth for a richer taste. Herbs can change the whole dish. You can swap oregano for thyme or rosemary. Each herb adds its own unique flavor. If you want a bit of heat, add some crushed red pepper flakes. If you follow a vegan diet, this recipe is already vegan-friendly. You do not need to change any ingredients. Just make sure your broth is vegetable-based. For a low-sodium option, use low-sodium vegetable broth. You can also cut back on salt. Taste the potatoes as they cook to adjust the flavor to your liking. Greek Lemon Potatoes can vary by region in Greece. In Crete, they may add a touch of honey for sweetness. In other areas, local herbs like dill or mint might be used. Each twist shows the rich culinary traditions of Greece. These variations make the dish even more fun to explore! To store leftover Greek Lemon Potatoes, place them in an airtight container. Let them cool down first. Store them in the fridge for up to three days. When ready to eat, check for any signs of spoilage before reheating. The best way to reheat Greek Lemon Potatoes is in the oven. Preheat your oven to 350°F (175°C). Spread the potatoes in a single layer on a baking tray. Heat for about 15 to 20 minutes, until they are warm and crispy again. You can also use a microwave, but the texture may not be as good. Yes, you can freeze Greek Lemon Potatoes! First, cool them completely. Then, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. To reheat, let them thaw overnight in the fridge. Then, follow the reheating instructions above. Enjoy them any time! Greek Lemon Potatoes burst with fresh, zesty flavors. The garlic adds warmth, while oregano gives a hint of earthiness. The lemon juice makes the dish bright and tangy. When baked, the potatoes become tender and creamy. You’ll enjoy a perfect balance of flavors in each bite. Yes, you can use regular potatoes. Just cut them into similar-sized pieces. This helps them cook evenly. Baby potatoes are great for their small size and creamy texture. Regular potatoes work too, but they may take a bit longer to cook. To add spice, include red pepper flakes in your lemon mixture. You can also use spicy herbs like cayenne pepper or smoked paprika. Adjust the amount based on your heat preference. This will give your dish a nice kick without overpowering the lemon flavor. Greek Lemon Potatoes pair well with grilled meats. Consider serving them with lemon chicken or lamb. They also go great with roasted fish. These dishes complement the potatoes’ bright flavors and create a well-rounded meal. Here’s the full recipe for Greek Lemon Potatoes: Ingredients: - 2 lbs baby potatoes, halved - 1/4 cup olive oil - 4 cloves garlic, minced - 1 tablespoon dried oregano - Zest of 2 lemons - 1/4 cup freshly squeezed lemon juice - 1 cup vegetable broth - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) Instructions: 1. Preheat your oven to 400°F (200°C). 2. In a large bowl, mix olive oil, garlic, oregano, lemon zest, lemon juice, salt, and pepper. 3. Toss halved potatoes in the bowl until coated. 4. Pour vegetable broth in a baking dish and spread potatoes on top. 5. Cover with foil and bake for 30 minutes. 6. Remove foil and bake for another 20-25 minutes until golden and tender. 7. Garnish with fresh parsley and serve warm. In this post, we explored the simple yet delicious Greek Lemon Potatoes. We covered the main ingredients, preparation steps, and baking techniques. I also shared tips for perfect texture and flavor, plus variations to suit your taste. Whether you stick to traditional methods or experiment with substitutions, these potatoes shine. Remember to store them well for yummy leftovers. With this recipe at hand, you can enjoy a tasty side that pairs with many meals. Give it a try and savor the bright flavors.

Greek Lemon Potatoes

Discover the delightful taste of Lemon Zest Greek Potatoes with this easy recipe! Enjoy the vibrant flavors of lemon, garlic, and oregano while your baby potatoes roast to perfection. This simple yet flavorful side dish is perfect for any meal. Ready in just an hour, it's sure to impress your family and friends. Click through now to explore this mouthwatering recipe and elevate your dinner table tonight!
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Ingredients
  

2 lbs baby potatoes, halved

1/4 cup olive oil

4 cloves garlic, minced

1 tablespoon dried oregano

Zest of 2 lemons

1/4 cup freshly squeezed lemon juice

1 cup vegetable broth

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, lemon zest, lemon juice, and a pinch of salt and black pepper. Mix well.

      Add the halved baby potatoes to the bowl and toss them until fully coated with the lemon mixture.

        In a large baking dish, pour the vegetable broth and spread the potatoes evenly on top.

          Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

            After 30 minutes, carefully remove the foil and bake uncovered for an additional 20-25 minutes, until the potatoes are golden brown and fork-tender.

              Once done, remove the potatoes from the oven and sprinkle with chopped fresh parsley for garnish.

                Serve warm as a side dish with your favorite main course!

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4