Easy Greek-Style Lemon Potatoes
Get ready to elevate your side dish game with these zesty Greek-Style Lemon Potatoes! Using just a few pantry favorites, like bright lemon juice and fragrant garlic, these spuds roast to perfection—crispy on the outside and luxuriously tender inside. One pan is all you need for a deliciously vibrant addition to any meal!
quickhealthy
gluten-freedairy-freeegg-freeveganvegetariannut-free
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4Servings:
🥬Fresh Produce(3)
- like eight cloves of garlic
- lemon juice
- potatoes
🫙Pantry Staples(2)
- olive oil
- a shit ton of stock
🧂Spices & Seasonings(2)
- fresh oregano
- a little bit of salt
👨🍳 Instructions
- 1
Whisk together stock, olive oil, lemon juice, garlic, oregano, and salt.
- 2
Layer the peeled and sliced potatoes in a pan, pour the mixture over them, and roast at 400°F for about 20 minutes. Flip the potatoes and roast again until tender.
💡 Pro Tips
- ✓Cut potatoes into uniform 1/2-inch thick wedges to ensure even cooking - thicker pieces will be raw inside while thinner ones burn at the edges.technique1/2-inch thickness
- ✓Use a 2:1 ratio of stock to olive oil in your liquid mixture because the stock provides moisture for steaming while oil creates the golden crust through the Maillard reaction.ingredient2:1 ratio
- ✓Flip potatoes only once at the 20-minute mark when the bottom surface reaches 285°F - flipping too early prevents proper browning and creates soggy potatoes.timing285°F, 20 minutes
- ✓Add lemon juice to the liquid mixture rather than directly on potatoes to prevent the acid from breaking down surface starches and inhibiting browning.technique
- ✓Use a shallow, wide pan that fits potatoes in a single layer - overcrowding creates steam that prevents the liquid from reducing to a glaze and keeps potatoes pale.equipment
Cuisine: greek
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