Easy Greek Lemon Potatoes

Course: Side Dish

Cuisine: Greek

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: people

Calories: 182kcal

Author: Aleka Shunk

Growing up Greek, these Roasted Lemon Potatoes are a staple in our family. They are a one-dish side dish that's very easy to make and goes incredibly well with roasted chicken or fish.

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Equipment

1 9 x 13" baking dish

Ingredients

1½ cups chicken broth or stock *see note
¼ cup good olive oil
6 cloves garlic, grated (or minced)
1 large lemon + zest
2 tablespoon dijon mustard
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 teaspoon salt
2.5-3 lbs potatoes *see note
freshly cracked black pepper

Instructions

Preheat oven to 400℉.
Add all ingredients except for the potatoes in a 9x13" baking dish. Whisk everything together.
Peel and slice your potatoes into thirds or quarters depending how large your potatoes are. (Cut in half, then in half again, then in half again.) See photo.
Cover with foil and bake for 30 minutes. Remove foil and bake another 30 minutes or until fork tender.
Optional* Turn on the broiler to high and broil the potatoes until they're golden brown. Serve warm!

Notes

Broth: You can use any broth you like OR a combination of water + 1-2 bouillion cubes. OR just water.

Potatoes: I LOVE Yukon Golds. They are soft and buttery and don't fall apart as easily. With that said, Russets are more traditional and are a bit more fluffy. You can also use baby potatoes but know that your baking time will decrease.

Store in a Tupperware container for 3-4 days and reheat in the oven or microwave.

Nutrition