Greek Potatoes Recipe
User Reviews
5
Greek Potatoes Recipe
Description
This Greek Potatoes recipe centers on halved Yukon Gold potatoes coated in olive oil, minced garlic, dried oregano, salt, pepper, and lemon zest. The potatoes are arranged in a baking dish and roasted initially at 400°F, then turned and roasted further. Lemon juice and vegetable broth are added around the potatoes to create a flavorful, tangy glaze and help with cooking evenly while keeping them moist inside.
The roasting process results in tender potatoes with slightly crisped skins and edges, imparting a balanced combination of citrus brightness from the lemon and herbal notes from the oregano. The gentle acidity and olive oil complement the natural earthiness of the potatoes, creating a savory side dish with a pleasant aroma and taste.
This dish pairs well with grilled meats, fish, or Greek-inspired meals, providing a simple yet aromatic accompaniment. A sprinkle of fresh parsley before serving can add a fresh green touch and brightness.
For visual appeal and crispness, potatoes can be started cut side down and then turned cut side up to caramelize both sides. Larger potatoes can be used if cut into uniform chunks for even cooking.
Ingredients
- 1 1/2 pounds potato I used Yukon Gold, mini
- 3 tablespoons olive oil
- 1 whole lemon zested and juiced
- 3 cloves garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups vegetable broth or chicken broth
Instructions
- Preheat the oven to 400 degrees F. Cut the potatoes in half and set in a 9X13 inch baking dish.
- Drizzle the olive oil over the top. Then add the lemon zest, minced garlic, oregano, salt and pepper. Toss the potatoes to coat in seasoning.
- Pour the lemon juice and vegetable broth in the side of the pan, being careful not to “washed” the seasoning off the potatoes. Roast for 30 minutes in the oven.
- Flip the potatoes and place back in the oven for 25-30 minutes, until the potatoes are tender and the skin is starting to crisp.
- Toss the potatoes in the glaze and serve. (Sprinkle with fresh parsley if desired.)
Notes
- For crispy caramelization on all cut surfaces, start roasting potatoes cut side down and finish cut side up.
- This method does not affect flavor or texture, just appearance.
- Large potatoes may be used if cut into 1-inch pieces for even roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 73kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 623mg | 26% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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