Greek Lemon Potatoes
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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.
Ingredients
Instructions
Preheat the oven to 400 ̊F. In a 9x13" casserole dish, add 1/2 cup olive oil, 1/4 cup lemon juice, 1 cup chicken stock, 4 cloves garlic, 2 tsp oregano, and 2 tsp salt and stir to combine.
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.
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.
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.
Nutrition
- Serving Size
- 1 serving
- Calories
- 381 kcal
- Carbohydrate Content
- 42 g
- Protein Content
- 6 g
- Fat Content
- 22 g
- Saturated Fat Content
- 5 g
- Trans Fat Content
- 0.2 g
- Cholesterol Content
- 10 mg
- Sodium Content
- 802 mg
- Fiber Content
- 5 g
- Sugar Content
- 2 g
- Unsaturated Fat Content
- 16 g
