Greek Lemon Potatoes Recipe
User Reviews
5
Greek Lemon Potatoes Recipe
Description
Greek Lemon Potatoes Recipe uses Yukon Gold potatoes cut into wedges, combined with a bright mixture of lemon juice, olive oil, chicken stock, garlic, oregano, and salt in a baking dish. The potatoes soak partially in the sauce before roasting at 400°F for over an hour, stirring occasionally to coat thoroughly. Butter dotted on top melts to add richness.
The roasting process produces tender potatoes infused with a citrusy, herbaceous flavor and slightly crisp edges when broiled briefly. Garlic and oregano contribute to the classic Mediterranean seasoning profile. The sauce reduces to a savory glaze coating the potatoes.
This dish pairs well with grilled or roasted meats, fish, or as a flavorful side for various meals. Fresh parsley sprinkled at the end gives a mild herbaceous note and color contrast.
Ingredients
- 1 cup chicken stock
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 4 garlic minced, cloves
- 2 tsp oregano dried
- 2 tsp salt fine sea salt
- 2 Tbsp butter to dot the top, unsalted
- 3 lbs potato cut into quarters or 1-inch thick wedges, Yukon gold variety
- 1 Tbsp parsley finely chopped for garnish
Instructions
- Preheat the oven to 400 ̊F. In a 9x13" casserole dish, add olive oil, lemon juice, chicken stock, garlic, oregano, and salt and stir to combine.
- Add sliced potatoes and toss to coat in the pan sauce, then spread them evenly in the pan (the potatoes won’t be fully submerged and that’s ok). Dot the tops of the potatoes with butter.
- Bake at 400 ̊F for 70-80 minutes or until fork-tender. Stir a couple of times through baking to coat the potatoes in the pan juices. By the end of the baking time, most of the liquid will be absorbed except for the oil. If you love crisp edges on the potatoes, broil for 3-4 minutes to brown the tops of the potatoes.
- Remove from the oven and toss to coat in the pan sauces. You can serve the potatoes right out of the casserole dish or transfer them to a platter and drizzle some of the pan sauce over the top. Garnish with finely chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 381kcal | 19% |
| Carbs | 42g | |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 802mg | 33% |
| Potassium | 1021mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 50mg | 56% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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