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These Greek Lemon Potatoes Are My Family’s Favorite Side Dish

These Greek Lemon Potatoes Are My Family’s Favorite Side Dish
Prep Time:
20 mins
Bake Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Servings:
8
Yield:
8 cups

Potatoes are a staple side dish in my house, and this recipe for Greek lemon potatoes has quickly become one of our favorites. My kids love the lemon flavor, and I love how easy it is to prep this recipe and get it into the oven. Here's how to make my go-to Greek lemon potato recipe, including tips for customizing it to fit your tastes.

Tips for Making Greek Lemon Potatoes

Here are a few helpful tips our Test Kitchen discovered while testing this potato recipe.

  • We highly recommend finishing these potatoes under the broiler. It helps ensure you have the perfect balance of soft middles and crispy edges.
  • To evenly distribute the garlic flavor, we like to grate each clove rather than chopping it.
  • If you're not a fan of oregano, try using dried parsley or chives instead.
  • This is a good place to use freshly-squeezed lemon juice since the flavor is so pronounced. Finish with additional lemon wedges for more flavor.

Ingredients

  • 1 cup reduced sodium chicken broth

  • 1/2 cup olive oil

  • 1/3 cup lemon juice

  • 3 cloves garlic, grated

  • 2 teaspoons dried oregano

  • 1 1/2 teaspoons kosher salt

  • 3 pounds Yukon Gold potatoes, peeled, if desired, and cut in 1-inch wedges

  • Fresh parsley and lemon wedges, optional

Directions

  1. Preheat oven to 400°F. In a medium bowl combine broth, oil, lemon juice, garlic, oregano, and salt. In a 3-qt. rectangular baking dish combine potato wedges and broth mixture, tossing to coat evenly.

  2. Roast, uncovered, 1 hour 10 minutes or until very tender, turning twice during cooking.

  3. If desired, preheat broiler. Transfer the potatoes to a 15x10-inch baking pan using a slotted spoon. Broil potatoes 4 to 5 inches from the heat for 5 minutes or until crisp, turning once. If desired, drizzle remaining cooking liquid over potatoes to serve. Garnish with parsley and lemon wedges.

Nutrition Facts (per serving)

284 Calories
14g Fat
37g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 283.9
% Daily Value *
Total Fat 13.7g 18%
Saturated Fat 1.9g 10%
Cholesterol 0mg 0%
Sodium 325.2mg 14%
Total Carbohydrate 37.3g 14%
Dietary Fiber 4g 14%
Total Sugars 2.3g
Protein 4.8g 10%
Vitamin D 0mcg 0%
Vitamin C 18.2mg 20%
Calcium 36.8mg 3%
Iron 2.1mg 12%
Potassium 955.6mg 20%
Fatty acids, total trans 0g
Vitamin D 0IU
Alanine 0.1g
Arginine 0.2g
Ash 3.2g
Aspartic acid 1g
Caffeine 0mg
Carotene, alpha 0.1mcg
Choline, total 27mg
Copper, Cu 0.2mg
Cystine 0.1g
Energy 1189.9kJ
Fluoride, F 0mcg
Folate, total 50.3mcg
Glutamic acid 0.7g
Glycine 0.1g
Histidine 0.1g
Isoleucine 0.1g
Leucine 0.2g
Lysine 0.2g
Methionine 0.1g
Magnesium, Mg 49.9mg
Manganese, Mn 0.4mg
Niacin 2.6mg
Phosphorus, P 127.6mg
Pantothenic acid 0.7mg
Phenylalanine 0.2g
Phytosterols 30.5mg
Proline 0.1g
Retinol 0mcg
Selenium, Se 0.9mcg
Serine 0.2g
Starch 29.4g
Theobromine 0mg
Threonine 0.1g
Vitamin E (alpha-tocopherol) 2.1mg
Tryptophan 0g
Tyrosine 0.1g
Valine 0.2g
Vitamin A, IU 26.4IU
Vitamin A, RAE 2.2mcg
Vitamin B-12 0mcg
Vitamin B-6 0.6mg
Vitamin K (phylloquinone) 13.7mcg
Water 166.7g
Zinc, Zn 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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