Description
Greek Garlic-Lemon Potatoes are a classic Mediterranean side dish with a perfect balance of tangy lemon, aromatic garlic, and earthy herbs. With a crispy exterior and tender interior, they are easy to prepare and ideal for any occasion.
Ingredients
Scale
- 3 pounds potatoes, peeled and cubed (Yukon Golds work beautifully, but russets are fine too)
- 3 cups hot water
- ½ cup fresh lemon juice
- â…“ cup vegetable oil
- 1 tablespoon olive oil
- 1 ½ teaspoons dried oregano
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the potatoes and cut them into even-sized chunks, approximately 1.5-2 inches.
- In a large bowl, combine the hot water, lemon juice, vegetable oil, olive oil, dried oregano, salt, pepper, and minced garlic. Whisk to combine.
- Place the potato chunks in a large baking dish or roasting pan in a single layer.
- Pour the lemon-garlic mixture over the potatoes, ensuring all pieces are submerged or partially covered.
- Bake uncovered for 40 minutes, then remove from the oven and carefully flip the potatoes.
- Return to the oven for another 30-40 minutes, until golden crust forms and most liquid is absorbed.
- For extra crispiness, increase the oven temperature to 425°F (220°C) for the last 10 minutes.
- Remove from oven, sprinkle with fresh parsley, and let rest for 5 minutes before serving.
Notes
- For extra flavor, add a sprig of fresh rosemary or thyme to the baking dish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/3 cup
- Calories: 180
- Sugar: 1
- Sodium: 395
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: N/A