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Greek Lemon Potatoes

Crispy on the outside, fluffy on the inside, these flavorful Greek Lemon Potatoes are infused with zesty lemon and aromatic garlic, perfect for any family gathering.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Greek, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs baby potatoes
  • 1/4 cup olive oil
  • 2 whole lemons, juiced Fresh is best for a zesty punch
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rinse the baby potatoes and cut larger ones in half for even cooking.
Make the Marinade
  1. In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
Coat the Potatoes
  1. Add the potatoes to the marinade bowl and toss them well until evenly coated.
Roast the Potatoes
  1. Spread the potatoes on a baking sheet in a single layer.
Bake
  1. Place the sheet in the oven and bake for about 40-45 minutes, turning halfway through.
  2. They should be golden and crispy when done.
Garnish and Serve
  1. Remove from the oven, sprinkle with freshly chopped parsley, and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a sealed bag or container for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.