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Greek Lemon Roasted Potatoes

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Crispy on the outside. Creamy on the inside.  These Greek Lemon Roasted Potatoes are an impeccable side dish to have alongside chicken, pork, beef or fish.

Crispy on the outside. Creamy on the inside. These Greek Lemon Roasted Potatoes are an impeccable side dish to have alongside chicken, pork, beef or fish.

I have made roasted potatoes for years thanks to my wonderful neighbor introducing me to them.  I make them at least once a week and almost always for any dinner guests we have.  They are always such a hit!  I love when such a simple recipe can do that.

I decided last week to change it up a tad and, wow-o-wow, they turned out so delicious.  The simple addition of lemon juice, garlic, oregano and, surprisingly, a little chicken stock created a whole new favorite.

Crispy on the outside. Creamy on the inside. These Greek Lemon Roasted Potatoes are an impeccable side dish to have alongside chicken, pork, beef or fish.

INGREDIENTS

3 baking potatoes, cut into wedges

1/2 cup coconut oil or olive oil

1/3 cup freshly squeezed lemon juice

4 garlic cloves, minced

1 1/2 teaspoons dried oregano, crumbled

Freshly ground black pepper

1/2 cup chicken or vegetable stock

Crispy on the outside. Creamy on the inside. These Greek Lemon Roasted Potatoes are an impeccable side dish to have alongside chicken, pork, beef or fish.

DIRECTIONS

Preheat oven to 425°F.

Place the potatoes in a single layer on a large baking sheet.

Pour the oil, garlic, dried oregano and pepper over top and toss well to coat.

Bake the potatoes for 20 minutes.

Add the stock and bake for 20 minutes more.

Add the lemon juice, toss and bake for 20-30 minutes more or until potatoes are golden brown.

ENJOY!!

Crispy on the outside. Creamy on the inside. These Greek Lemon Roasted Potatoes are an impeccable side dish to have alongside chicken, pork, beef or fish.

Greek Lemon Roasted Potatoes

Crispy on the outside. Creamy on the inside. These Greek Lemon Roasted Potatoes are an impeccable side dish to have alongside chicken, pork, beef or fish.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 382
Author: Sherri Hagymas

Ingredients

  • 3 baking potatoes cut into wedges
  • 1/2 cup coconut oil or olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 4 cloves garlic minced
  • 1 1/2 teaspoons dried oregano crumbled
  • Freshly ground black pepper
  • 1/2 cup chicken or vegetable stock

Instructions

  • Preheat oven to 425°F.
  • Place the potatoes in a single layer in a 13-x-9-inch baking dish.
  • Pour the oil, garlic, dried oregano and pepper over top and toss well to coat.
  • Bake the potatoes for 20 minutes.
  • Add the stock and bake for 20 minutes more.
  • Add the lemon juice, toss and bake for 20-30 minutes more or until potatoes are golden brown.
  • ENJOY!!

Nutrition

Calories: 382kcal | Carbohydrates: 32g | Protein: 4g | Fat: 27g | Saturated Fat: 23g | Sodium: 51mg | Potassium: 740mg | Fiber: 2g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 17.9mg | Calcium: 38mg | Iron: 1.8mg
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  5. Carol says

    Sounds great – I love lemon juice. I’ve used garlic and oregano on potatoes before but I’ve never added the stock. Can’t wait to try it.

    Reply

  7. Kate says

    I need to try these. I roast potatoes often but don’t use lemon. Great thinking!
    Thanks for sharing with us this week at the Merry Monday link party!
    We hope to see you again next week!
    Kate | TheOrganizedDream.com

    Reply
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