Greek Lemon Potatoes
Greek lemon potatoes are a flavorful and simple side dish to serve with your dinner. These roasted potatoes are very easy to make, kid friendly, and a perfect addition to lots of different main dishes!
These roasted potatoes are an awesome and flavorful side dish. Fingerling potatoes are cut into bite sized pieces and then tossed in a lemon and oregano marinade for great mediterranean inspired taste.
The potatoes are roasted in the oven in this marinade of lemon juice, chicken broth and olive oil. The marinade flavors the outside potatoes, but it also gets absorbed into the potatoes as they cook, making the potatoes tender and flavorful, but also getting a nice crispy exterior.
Other easy Greek inspired dishes:
Making this easy roasted potato recipe
This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!
Mix the marinade
- In a small bowl, whisk together the ingredients for the marinade, saving ⅓ of the oregano to sprinkle on top of the potatoes later.
Prep the potatoes
- Wash and dry the potatoes, cut out any eyes or bad spots, and then quarter the potatoes. You want them to all be about the same size so they cook evenly.
- Place the cut potato pieces into the bowl of marinade and gently toss to coat.
- Transfer the potatoes and the marinade onto a rimmed baking sheet, making sure to evenly space out all the potato pieces and turn them so they are cut side down.
Roast the potatoes
- Bake in a preheated oven until they are almost tender, and all the juices are almost absorbed. Turn the potato pieces over.
- Bake for another 10-15 minutes, until the potatoes are golden brown and tender to the fork.
- Sprinkle with the remaining oregano and serve.
Looking for exact measurements and steps? Scroll down to the recipe card below!
Love potatoes? Try these other potato recipes:
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Greek Lemon Potatoes Recipe
Ingredients
- ⅓ cup lemon juice
- ⅓ cup chicken broth
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 Tablespoon dried oregano
- 2 pounds petite gold potatoes
Instructions
- Preheat the oven to 425 F degrees.
Mix the marinade
- In a small bowl, whisk together the ingredients for the marinade, saving 1 teaspoon of the oregano to sprinkle on top of the potatoes later.
Prep the potatoes
- Wash and dry the potatoes, cut out any eyes or bad spots, and then quarter the potatoes. You want them to all be about the same size so they cook evenly.
- Place the cut potato pieces into the bowl of marinade and gently toss to coat.
- Transfer the potatoes and the marinade onto a rimmed baking sheet, making sure to evenly space out all the potato pieces and turn them so they are cut side down.
Roast the potatoes
- Bake in the preheated oven for 30 minutes, until they are almost tender, and all the juices are almost absorbed.
- Use tongs to carefully turn the potato pieces over.
- Bake for another 10-15 minutes, until the potatoes are golden brown and tender to the fork.
- Sprinkle with the remaining oregano and serve.
