Zesty Greek Lemon Roasted Potatoes

$- 2 pounds baby potatoes, halved - 1/4 cup extra virgin olive oil - 4 cloves garlic, minced - Juice and zest of 2 large lemons - 1 tablespoon dried oregano - Salt and freshly cracked black pepper, to taste - 1/4 cup fresh parsley, chopped (for garnish) - Lemon wedges, for serving Gathering the right ingredients is key to making Greek lemon roasted potatoes. Start with baby potatoes. They are small and cook evenly. Halve them for better roasting. Next, grab some extra virgin olive oil. This oil adds richness and flavor. You also need fresh garlic. Minced garlic gives a nice kick to the dish. For seasoning, you will need juice and zest from two large lemons. This brings out the bright flavor. Dried oregano adds a touch of earthiness. Don’t forget salt and black pepper! These enhance all the other flavors. Lastly, for a fresh finish, use chopped parsley to garnish. Lemon wedges on the side add a nice touch. They let you squeeze more lemon on the potatoes if you like. This makes the dish more zesty. Enjoy your cooking! {{ingredient_image_2}} - Preheat your oven to 425°F (220°C). This heat helps the potatoes crisp well. - In a large bowl, mix the halved baby potatoes with 1/4 cup of extra virgin olive oil. Add 4 minced garlic cloves, juice and zest of 2 lemons, 1 tablespoon of dried oregano, salt, and pepper. Toss until the potatoes are well coated. - Transfer the potato mixture onto a large baking sheet lined with parchment paper. - Spread the potatoes out in a single layer. Make sure they have space between them. This helps them cook evenly. - Roast the potatoes in the preheated oven for about 30-35 minutes. - Halfway through, turn the potatoes for even browning. Look for a golden color and tender texture. - When done, remove them from the oven. Toss with 1/4 cup of chopped fresh parsley. This adds a fresh flavor. - Serve the warm potatoes with lemon wedges on the side. This gives extra zing for those who love lemon. To get the best roast, turn the potatoes halfway through cooking. This step helps them brown evenly. Look for a golden color and a soft inside. These signs mean they are ready to enjoy. You can add more flavor with herbs like thyme or rosemary. A sprinkle of paprika can give a nice kick. These changes can make the dish even more exciting. Serve these potatoes with grilled chicken or fish for a complete meal. For a beautiful presentation, use a rustic bowl or a large platter. Add fresh parsley sprigs on top to add color. Drizzle a bit of olive oil just before serving to make it shine. This little touch elevates the dish and impresses your guests. Pro Tips Use Fresh Ingredients: Fresh herbs and high-quality olive oil enhance the flavors of your roasted potatoes, giving them a vibrant taste. Don’t Overcrowd the Pan: Spacing the potatoes properly on the baking sheet allows them to roast evenly and achieve that desired crispy texture. Experiment with Seasonings: Feel free to add other spices like paprika or thyme to customize the flavor profile of your roasted potatoes. Serve Hot: Roasted potatoes are best served immediately after cooking for optimal taste and texture, so enjoy them fresh out of the oven! {{image_4}} You can switch up the potato types. Try red or Yukon Gold potatoes for a twist. Each type has its own unique flavor and texture. Adding vegetables can also enhance your dish. Consider mixing in carrots, bell peppers, or zucchini. These will roast nicely and add color. Herbs can change the taste of your potatoes. Try adding thyme or rosemary for a fresh touch. These herbs pair well with lemon and garlic. Spices can also give your dish a kick. A pinch of paprika or cumin can add warmth. Experimenting with spices opens up new flavor options. This dish is easy to make vegan. Just use vegetable broth instead of chicken broth, if you want. Also, make sure all your ingredients are plant-based. For gluten-free eaters, this recipe is already safe. All the ingredients are gluten-free. Just ensure your oil and seasonings are free from gluten. After cooking, let your Greek lemon roasted potatoes cool down. Place them in an airtight container. Store them in the refrigerator for up to three days. This keeps them fresh and tasty. To reheat, use the oven or a skillet. Preheat the oven to 350°F (175°C). Spread the potatoes on a baking sheet. Heat them for about 10-15 minutes until warm. If using a skillet, add a little olive oil. Heat over medium heat, stirring gently. This helps keep the texture crispy. If you want to store them longer, you can freeze the potatoes. Let them cool completely. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight before reheating. Roast Greek lemon potatoes for 30 to 35 minutes. This timing helps them become golden and soft. Halfway through, turn the potatoes for even cooking. Check them after 30 minutes. They should be tender when pierced with a fork. If you like a crispier outside, leave them in for an extra few minutes. Yes, you can make these potatoes ahead. Cook them fully, then let them cool. Store them in an airtight container in the fridge for up to three days. When you're ready to eat, reheat them in the oven at 350°F (175°C). This gives them a nice crunch again, just like fresh. Greek lemon roasted potatoes pair well with many dishes. Try serving them with grilled chicken or fish. They also go well with a fresh salad or tzatziki sauce. For a full meal, add lamb or a vegetable platter. The lemon flavor complements many proteins and makes your meal bright and tasty. This blog post showed you how to make Greek lemon roasted potatoes. We covered main ingredients like baby potatoes, olive oil, and garlic. You learned seasoning tips with lemon, oregano, salt, and pepper. I shared steps for preparing, roasting, and adding final touches. Remember to try different herbs and spices for new flavors. You can mix in other veggies or use various potato types. Store and reheat them properly for the best taste. Enjoy this delicious dish on its own or with your favorite proteins!$

Zesty Greek Lemon Roasted Potatoes

A flavorful side dish of roasted baby potatoes with a zesty lemon and garlic dressing.

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Prep Time 10

Cook Time 35

Total Time 45

Course Side Dish

Cuisine Greek

Servings 4

Calories 150 kcal

Ingredients

2 pounds baby potatoes, halved
1 cup extra virgin olive oil
4 cloves garlic, minced
2 large lemons, juice and zest
1 tablespoon dried oregano
to taste salt and freshly cracked black pepper
1 cup fresh parsley, chopped (for garnish)
as needed lemon wedges, for serving

Instructions

Preheat your oven to 425°F (220°C) to ensure it's hot enough for roasting.
In a large mixing bowl, combine the halved baby potatoes with extra virgin olive oil, minced garlic, the juice and zest of the 2 lemons, dried oregano, and season generously with salt and freshly cracked black pepper. Toss everything thoroughly until the potatoes are completely coated in this zesty mixture.
Transfer the seasoned potatoes to a large baking sheet lined with parchment paper. Spread them out in a single layer, ensuring they have enough space between them for even roasting.
Place the baking sheet in the preheated oven and roast the potatoes for about 30-35 minutes. Make sure to turn them halfway through the cooking time to achieve a golden-brown exterior and tender insides.
Once the potatoes are perfectly roasted, remove them from the oven and toss them with the chopped fresh parsley, allowing the herbaceous flavor to complement the zesty lemon.
Plate the warm roasted potatoes and garnish with additional lemon wedges on the side, offering a fresh burst of acidity for those who want a more intense lemon flavor.

Notes

Serve the roasted potatoes in a rustic bowl or on a large platter, adding a few whole parsley sprigs for a pop of color. Drizzle a hint of olive oil over the top just before serving for an extra touch of elegance!

Keyword Greek, lemon, potatoes, roasted, vegetarian