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Greek · Side
Ellinikos Lemoni Patatas (Greek Lemon Potatoes)
Tangy lemon juice and rich olive oil transform waxy potatoes into a golden, crispy-edged side that's pure Mediterranean comfort. The potatoes absorb a fragrant broth infused with garlic and oregano, creating tender insides while the edges caramelize in the oven. Make this Greek staple alongside roasted lamb or grilled fish for an authentic weeknight or celebration dinner.
Prep time
15 minutes
Cook time
1 hour 10 minutes
Total time
1 hour 25 minutes
Servings
6
Ingredients
- 3 lbs Yukon Gold potatoes or other waxy potatoes, peeled
- 1/2 cup fresh squeezed lemon juice
- 1/3 cup olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1 (14.5 oz) can chicken broth or 2 cups lamb stock
Instructions
- Peel potatoes and cut them in half (quarter if large).
- Let them stand in water while preparing the sauce.
- Combine lemon juice, olive oil, garlic, oregano, salt, pepper, and broth in a gallon-size zipper bag and shake to combine.
- Dry off the potatoes, add them to the bag, and let marinate for 2 hours.
- Preheat oven to 400°F.
- Transfer the potatoes and marinade to a large casserole dish, approximately 13 x 9 x 3 inches.
- Roast for 1 hour 10 minutes, turning occasionally.
- Optionally, broil for 5 minutes to crisp them up if desired.
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