Roasted Greek-Style Potatoes with Garlic and Lemon Recipe
These Roasted Greek-Style Potatoes are a flavorful and aromatic side dish featuring baby Yukon Gold potatoes roasted with garlic, lemon zest and juice, and a blend of herbs including oregano, thyme, and paprika. Baked until tender and then broiled to crispy perfection, this dish is finished with fresh parsley for a bright, vibrant touch. Perfectly paired with grilled meats or a Mediterranean meal, these potatoes embody traditional Greek flavors with a simple yet delicious preparation.
- Prep Time: 10 minutes
- Cook Time: 40 minutes baking + 3 minutes broiling
- Total Time: 53 minutes
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Ingredients
Spices and Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon coarse kosher salt, or to taste
- Freshly ground black pepper, to taste
Potatoes and Flavorings
- 2 pounds baby Yukon Gold potatoes, scrubbed and cut in half
- 6 large cloves garlic, minced
- Grated zest and juice of 1 lemon (about 1/4 cup juice)
- 1/4 cup extra-virgin olive oil, plus more for serving if desired
- 1 1/4 cup chicken or vegetable broth or homemade stock
- 1/2 cup coarsely chopped flat-leaf parsley
Instructions
- Preheat Oven and Prepare Racks: Position one rack in the center of the oven and another rack about 6 inches from the top. Preheat the oven to 400°F (200°C).
- Mix Spices: In a small bowl, combine the dried oregano, dried thyme, paprika, kosher salt, and freshly ground black pepper to create a spice blend.
- Combine Ingredients: In a 9×19-inch broiler-safe baking dish or cast iron skillet, stir together the halved Yukon Gold potatoes, minced garlic, lemon zest, lemon juice, olive oil, and the spice mix. Ensure the potatoes are evenly coated with the mixture.
- Add Broth and Cover: Pour the chicken or vegetable broth gently around the potatoes, attempting not to disturb the oil and spice mixture on top. Cover the dish tightly with foil.
- Bake Potatoes: Place the covered dish on the middle oven rack and bake until the potatoes are fork tender, about 30 to 40 minutes.
- Broil for Crispiness: Remove the foil and move the dish to the upper oven rack. Turn the broiler on to high heat and broil the potatoes until they develop a browned, crispy exterior, approximately 3 minutes. Keep a close eye to prevent burning.
- Finish and Serve: Remove the dish from the oven, sprinkle the chopped parsley over the potatoes, and adjust seasoning with additional salt and olive oil if desired. Serve the potatoes hot as a delicious side dish.
Notes
- Storing Leftovers: Transfer any leftover potatoes along with the remaining broth into a large resealable airtight container. The potatoes will continue to absorb the flavorful broth. Refrigerate for up to four days.
- To Reheat: Reheat the Greek lemon potatoes in a skillet covered with a lid over medium-low heat on the stovetop. Stir occasionally and cook until heated through, about 6 minutes. Garnish with additional parsley before serving if desired.
