Description
These Greek lemon potatoes are crispy and golden with a tangy lemon flavor, perfect as a flavorful Mediterranean-inspired side dish. Baked to tender perfection with a fragrant combination of garlic, oregano, and olive oil, they make a delicious accompaniment to any meal.
Ingredients
Potatoes
- 3 lbs Yukon gold potatoes, cut into quarters or 1-inch thick wedges
Sauce
- 1 cup chicken stock
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 2 tsp fine sea salt
- 2 Tbsp unsalted butter, to dot the top
Garnish
- 1 Tbsp parsley, finely chopped
Instructions
- Preheat Oven and Prepare Sauce: Preheat the oven to 400°F. In a 9×13″ casserole dish, combine olive oil, lemon juice, chicken stock, minced garlic, dried oregano, and sea salt. Stir well to create the flavorful pan sauce.
- Coat Potatoes: Add the quartered Yukon gold potatoes to the casserole dish and toss them thoroughly to coat evenly with the pan sauce. Spread the potatoes out evenly in the pan; it’s fine if they are not fully submerged in the liquid.
- Add Butter: Dot the tops of the coated potatoes with unsalted butter to enhance flavor and browning during baking.
- Bake Potatoes: Bake the potatoes at 400°F for 70 to 80 minutes or until they become fork-tender. Stir the potatoes occasionally during baking to ensure even coating with the pan juices. Most of the liquid will be absorbed by the end, except for the olive oil.
- Optional Broil for Crisp Edges: For extra crisp, broil the potatoes for 3-4 minutes until the tops turn golden and slightly browned.
- Serve and Garnish: Remove the dish from the oven and toss the potatoes gently to coat them again in the pan sauce. Serve directly in the casserole dish or transfer to a platter and drizzle remaining pan sauce over the top. Garnish with finely chopped parsley before serving.
Notes
- Use Yukon gold potatoes for the best texture, but red potatoes can be substituted.
- Adjust lemon juice to taste for more or less tanginess.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- The pan juices can be drizzled over grilled meats or salads for additional flavor.
- Stirring the potatoes a couple of times during baking ensures even cooking and flavor distribution.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
