Greek Lemon Potatoes

This is one of my favorite side dishes. I am a huge fan of Mediterranean recipes filled with fresh ingredients and lots of garlic, lemon and oregano. I discovered my love for oregano later in life when I began growing my own. I even dry my own oregano, it is so much better than the dried flakes on the grocery store shelves.

Potato disclaimer: I don’t peel potatoes. For that reason, I only use yellow or red potatoes. They have thin skin and work with just about any recipe. For this recipe, I like yellow, or Yukon golds.

Lemon disclaimer: You will never find bottled lemon juice at my house. I use real lemons- always. Most of the flavor is in the zest. Anytime a recipe calls for lemons, I always add the zest, whether it calls for it or not. And it is easier to zest a lemon before you juice it.

Black Pepper disclaimer: I only use freshly ground black pepper. If you are still using those tins of pepper, make the leap and purchase a pepper grinder. It makes a huge difference.

I like to serve these potatoes with a fresh fish, grilled chicken thighs or even fried chicken.

Print Recipe

Greek Lemon Potatoes

Author: Christy Young Goza Courses: Sides

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 2.5 lbs potatoes cut into large chunks
• 4 cloves garlic, minced
• ³⁄₄ cup chicken stock
• ¹⁄₄ cup olive oil
• 2 lemons, juiced
• 2 lemons, zest
• 1 tbsp oregano
• 1 tsp salt
• ¹⁄₂ tsp freshly ground black pepper

Instructions

1. Preheat oven to 350 degrees.
2. Place the potatoes in a roasting pan.
3. Toss in the rest of the ingredients and cover with foil.
4. Place in oven for 1 hour.
5. After an hour, remove foil and crank up the oven to 400 degrees for 30 minutes, tossing the potatoes occasionally.

Rate this recipe