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- 2 pounds baby potatoes, halved or quartered - 1/4 cup extra virgin olive oil - 4 cloves garlic, finely minced - Juice and zest of 2 large, juicy lemons - 1 teaspoon dried oregano, preferably Greek - 1 teaspoon dried thyme - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Greek lemon potatoes are simple yet full of flavor. You start with baby potatoes. They should be small and tender. Halve or quarter them for even cooking. Next, you need extra virgin olive oil. This oil gives the dish richness. The garlic adds a nice kick. Use fresh garlic for the best taste. Fresh lemons are a must. The juice and zest brighten the dish. Dried oregano and thyme bring in that classic Greek taste. Sea salt and black pepper enhance all the flavors. For garnish, use fresh parsley. It adds a pop of color and freshness. Lemon wedges are perfect for serving. You can squeeze them over the potatoes before eating. These ingredients work together to make a tasty side dish. Each bite is a burst of flavor. Start by preheating your oven to 400°F (200°C). This heat helps the potatoes get crispy and golden. A hot oven makes a big difference in cooking. In a large mixing bowl, add 2 pounds of baby potatoes. Cut them in half or quarters to help them cook faster. Pour in 1/4 cup of extra virgin olive oil. Add 4 cloves of finely minced garlic, the juice and zest of 2 large lemons, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of sea salt, and 1/2 teaspoon of freshly ground black pepper. Toss everything together gently. Make sure each potato piece is well coated in this zesty mix. Grab a large baking sheet and spread the seasoned potatoes in a single layer. Avoid overcrowding, as this can make them steam instead of roast. This step is key for achieving that nice crispy texture. Now, place the baking sheet in your preheated oven. Roast the potatoes for about 30 to 35 minutes. Halfway through, stir them to ensure even cooking. They should be golden brown and tender when you poke them with a fork. Once done, take the potatoes out and let them rest for a few minutes. Taste one to see if it needs more salt or pepper. Adjust if needed. Transfer the warm potatoes to a serving dish and sprinkle with freshly chopped parsley. Serve with lemon wedges on the side for a fresh squeeze of citrus right before eating. Enjoy your delicious Greek lemon potatoes! To get crispy Greek lemon potatoes, start with baby potatoes. They have a great taste and texture. Cut them into halves or quarters for even cooking. Use extra virgin olive oil to coat the potatoes well. The oil helps them crisp up nicely. Spread the potatoes in a single layer on the baking sheet. This way, they roast evenly. Stir them halfway through cooking for even browning. Lemon juice and zest add bright flavor to these potatoes. Fresh garlic brings a tasty kick. Dried oregano and thyme give a nice herbal touch. Feel free to add more herbs if you like! You can also sprinkle some paprika for heat. A dash of fresh lemon juice right before serving brightens the dish even more. One common mistake is overcrowding the baking sheet. If too many potatoes are close together, they steam instead of roast. Always place them in a single layer. Another mistake is not seasoning enough. Be sure to taste and adjust the seasoning before serving. Lastly, don’t skip the resting time after roasting. This helps keep the potatoes tender and juicy. {{image_4}} You can change the herbs in Greek lemon potatoes for extra flavor. Rosemary and basil work great. Simply swap the oregano or thyme with these herbs. Both bring a nice twist. Fresh herbs add brightness. If you love a strong taste, try fresh rosemary. It pairs well with lemon. Mix in veggies for more color and taste. Bell peppers and onions can be great choices. Chop them up and toss them with the potatoes. They will roast nicely together. You can also add carrots or zucchini. This adds nutrition and makes the dish more colorful. You can cook Greek lemon potatoes in different ways. An air fryer gives you crispy potatoes in less time. Just toss them in the air fryer for about 20 minutes. Stir them halfway for even cooking. You can also boil the potatoes first, then roast them. This method makes them soft inside and crispy outside. Choose the method you like best! To store your Greek lemon potatoes, let them cool first. Once they are cool, place them in an airtight container. You can keep them in the fridge for up to three days. If you want to keep them longer, consider freezing them. Just make sure to use a freezer-safe container or bag. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet. Heat them for about 15–20 minutes until they are warm and crispy. You can also use a microwave. Just heat them for 1–2 minutes, but they may not be as crispy. Greek lemon potatoes last about three days in the fridge. For freezing, they can last for up to three months. To freeze, portion them out into smaller bags. Label each bag with the date. When you want to eat them, thaw them in the fridge overnight before reheating. I prefer using baby potatoes. They are small, tender, and cook evenly. Their thin skin adds a nice texture. You can use red or yellow baby potatoes for great results. Yes, this recipe is already vegan! Just use vegetable broth instead of chicken broth if you choose to add more flavor. The garlic and lemon provide plenty of taste on their own. To add spice, try including red pepper flakes or cayenne pepper. You can mix a pinch into the potato mixture. Start small, then taste and adjust as needed. Absolutely! Fresh herbs will add a vibrant flavor. Use about three times more fresh herbs than dried. For example, use three teaspoons of fresh oregano instead of one teaspoon of dried. These potatoes pair well with grilled meats, fish, or a fresh salad. They also make a great side for Mediterranean dishes like gyros or souvlaki. Greek lemon potatoes can last about three to five days in the fridge. Store them in an airtight container to keep them fresh. Reheat in the oven or microwave when ready to eat. Greek lemon potatoes are easy and fun to make. You learned about key ingredients, step-by-step instructions, and helpful tips. Variations let you get creative, while storage info ensures you enjoy leftovers later. Remember, using fresh herbs and trying different cooking methods can enhance your dish. Enjoy making the best Greek lemon potatoes and impress your family and friends. Get ready to savor the crispy texture and zesty taste!

Greek Lemon Potatoes

Discover the incredible flavors of Zesty Greek Lemon Potatoes in this easy recipe! With just a few ingredients like baby potatoes, fresh garlic, and lemon, you can create a delicious side dish that will brighten up any meal. Roasted to perfection with Mediterranean herbs, these potatoes are sure to be a hit!
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Ingredients
  

2 pounds baby potatoes, halved or quartered

1/4 cup extra virgin olive oil

4 cloves garlic, finely minced

Juice and zest of 2 large, juicy lemons

1 teaspoon dried oregano, preferably Greek

1 teaspoon dried thyme

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to create the perfect roasting environment for your potatoes.

    Prepare the Potato Mixture: In a generously sized mixing bowl, combine the halved or quartered baby potatoes with the extra virgin olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, sea salt, and black pepper. Toss the mixture gently but thoroughly to ensure each potato is beautifully coated with the flavorful blend.

      Arrange for Roasting: Spread the seasoned potatoes uniformly on a large baking sheet. It's important to arrange them in a single layer without overcrowding so that they can roast evenly and achieve that desirable crispiness.

        Roast the Potatoes: Place the baking sheet in the preheated oven and roast for 30–35 minutes. Stir them halfway through the cooking time to promote even browning. The potatoes are ready when they are golden brown and tender when pierced with a fork.

          Final Touches: After roasting, take the potatoes out of the oven and allow them to rest for a few minutes. Taste a potato and adjust the seasoning if necessary, adding more salt or pepper to suit your preference.

            Serve with Style: Present the warm potatoes in a serving dish, generously garnished with freshly chopped parsley. For an extra burst of citrus, add lemon wedges on the side for squeezing over the potatoes just before enjoying.

              Prep Time: 10 mins | Total Time: 45 mins | Servings: 4