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Greek Lemon Potatoes

These slow-roasted potatoes absorb tangy lemon and garlicky flavors, making them an unforgettable side dish that complements any main course beautifully.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 3 pounds Yukon gold potatoes, cut into wedges or chunks, peeled or unpeeled
  • 1 cup chicken stock
  • ½ cup extra virgin olive oil
  • ¼ cup fresh lemon juice Use fresh for the best taste.
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons fine sea salt
  • 2 tablespoons unsalted butter, for topping Adds richness.
  • 1 tablespoon fresh parsley, chopped, for garnish For a pop of color.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a 9x13 baking dish, combine chicken stock, olive oil, lemon juice, minced garlic, oregano, and sea salt. Whisk together.
  3. Add the potato wedges or chunks to the baking dish. Toss to coat the potatoes in the liquid.
  4. Dot the top of the potato mixture with pieces of unsalted butter.
Baking
  1. Bake for 70 to 80 minutes, stirring the potatoes 2-3 times during baking.
  2. Check for tenderness; if needed, bake an additional 5-10 minutes.
Finishing Touches
  1. For extra crispiness, broil the potatoes for 3-4 minutes after baking.
  2. Toss gently in pan juices and garnish with fresh parsley before serving.

Notes

Don't rush the baking time; it's essential for flavor. Use fresh lemon juice for the best taste. Store leftovers in an airtight container for up to 4 days.