Side Dishesnatashaskitchen5.0
Greek Lemon Potatoes
These crispy, golden Greek lemon potatoes have just a hint of tangy lemon that will transport you right to the Mediterranean. They are a one-dish potato side dish that takes roasted potatoes to the next level. Make this easy potato recipe alongside nearly any main dish protein for a rounded and delicious meal. This makes 6-8 servings as a side.
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 10 min🔥 Cook: 1h 20m👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●casserole dish
- ●pan
📝 Preparation Steps
1
Preheat the oven to 400 ̊F. In a 9x13" casserole dish, add olive oil, lemon juice, chicken stock, garlic, oregano, and salt and stir to combine.
chicken stock1 cupdried oregano2 tsp
2
Add sliced potatoes and toss to coat in the pan sauce, then spread them evenly in the pan (the potatoes won’t be fully submerged, and that’s ok). Dot the tops of the potatoes with butter.
3
Bake at 400 ̊F for ⏱️ 70-80 minutes or until fork-tender. Stir a couple of times through baking to coat the potatoes in the pan juices. By the end of the baking time, most of the liquid will be absorbed except for the oil. If you love crisp edges on the potatoes, broil for ⏱️ 3-4 minutes to brown the tops of the potatoes.
4
Remove from the oven and toss to coat in the pan sauces. You can serve the potatoes right out of the casserole dish or transfer them to a platter and drizzle some of the pan sauce over the top. Garnish with finely chopped parsley.
parsley (finely chopped for garnish)1 Tbsp
Nutrition Facts
calories
381 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
5 g
sugar Content
2 g
sodium Content
802 mg
protein Content
6 g
trans Fat Content
0.2 g
cholesterol Content
10 mg
carbohydrate Content
42 g
saturated Fat Content
5 g
unsaturated Fat Content
16 g
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