Perfect Greek Lemon Potatoes
Delightful Yukon Gold or baby potatoes infused with lemon, garlic, and herbs, creating a beautifully golden and flavorful side dish.
Ingredients
Main Ingredients
- 4 pounds Yukon Gold or Baby Potatoes Cut into quarters or halves for even cooking.
- 1/3 cup Extra Virgin Olive Oil Replaceable with avocado oil or melted butter.
- 3-4 cloves Garlic, minced Use fresh garlic for the best flavor.
- 2 large Lemons, juiced About 1/4 cup of juice.
- 1 tablespoon Dried Oregano Essential for authentic Greek flavor.
- 1 teaspoon Salt Season generously.
- 1/2 teaspoon Black Pepper Freshly cracked for best taste.
- 1 cup Vegetable or Chicken Broth Low-sodium recommended.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and cut the Yukon Gold or baby potatoes into quarters.
- In a large bowl, combine the cut potatoes, olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Toss until evenly coated.
- Pour the vegetable or chicken broth into the bottom of your baking dish.
- Transfer the coated potatoes to the baking dish, arranging them in a single layer.
Cooking
- Roast for 45 minutes, turning the potatoes halfway through.
- They should be fork-tender and golden brown when done.
- Remove from the oven and let them cool slightly before serving.
Notes
Serve garnished with fresh herbs and pair with grilled meats, roasted vegetables, or a Greek salad. Store leftovers in the refrigerator or freeze for long-term storage.