These are the BEST Oven Roasted Lemon Greek Potatoes! Tangy, zesty and so packed with flavor you will make them all the time! Easy, gluten free & whole30!
PIN Oven Roasted Lemon Greek Potatoes
Things that might surprise you about me:
- I’m double joined in both my fingers and toes.
- I have 8 tattoos. 10 if you include my eyebrows.
- I don’t love potatoes.
You probably didn’t even bat your eyeballs at point 1 and 2 but then you got to three and you probably almost spat out your coffee because, UHH, who doesn’t LOVE potatoes?
I’m basically just PRIMED to be a potato all-inclusivist.
But air fryer roasted potatoes? I just think they’re USUALLY pretty “ho-hun” and just don’t reallly get me excited about eating.
Unless they are GREEK LEMON POTATOES.
Omg. These are the potatoes that rocked my world when I first tried them at this Greek restaurant that I used to visit with my family ALL THE TIME back when I lived in Canada.
Still my favorite Greek restaurant and, to this day, still have dreams about my usual order of a BIG platter of chicken souvlaki, rice pilaf, Greek salad and those soft, tender and zest LEMONY Greek potatoes.
They’re SOFT. They’re TANGY. They’re SALTY and, not even gonna lie, they’re just plain SEXY.
Never ever in my life thought I would describe potatoes as sexy but, if the tater FITS.
Considering I’ve been dreaming about them for 6 years, it is definitely LONG PAST DUE that I remake oven roasted lemon Greek potatoes so that Y-O-U can experience the greatness that is about to happen in your dinner-eating-LIVES.
The beauty of these tender, juicy and FLAVOR PACKED little spuds is that they are both idiot-proof kinda easy AND you can make them ahead. Pop ‘em in the oven and PRESTO! Potato MAGIC is about to happen in your mouth.
How to make Greek potatoes
- In a LARGE bag you need to shake together your SIMPLE marinade of chicken broth, lemon juice (DUH) salt, oregano, garlic, olive oil and SOY SAUCE <– the SECRET ingredient to rich, DEEP flavor
- Wash and dry your potatoes and then cut them into quarters and toss them in the bag. Let them marinate.
- Bake at 400 degrees for about an hour, stirring half way until tender and brown!
Perfect Potato Pro Tips
Because I want you to experience the best! The ultimate! Lemon lovin’ these are some words of wisdom:
- Use WAXY potatoes such as yellow potatoes. They are KING when it comes to flavor absorption.
- Let your potatoes marinate for AS LONG as you possibly can to let allll that yummy flavor sink into EVERY cranny.
- Try to make sure your spuds are cut-side down in the marinade bag because, again, this helps ‘em absorb ALL the goodness.
Even if you think you don’t love potatoes (hi! That’s me!) I would bet MONEY that these are going to unlock a new and special place in your heart.
No going back my carb loving internet friends.
Other Recipes You Might Like:
- 1 Cup Reduced-sodium chicken broth (or vegetable for vegan)
- 1/2 Cup Olive oil
- 6 Tbsp Fresh lemon juice (about 2 lemons)
- 1/4 Cup Reduced-sodium soy sauce (GF if needed)
- 4 tsp Fresh garlic, minced
- 2 tsp Dried oregano
- 1 1/2 tsp Sea salt
- 1 tsp Lemon zest, packed (about 1 lemon)
- 3 Lbs Yellow potatoes, Washed and quartered
- Add all the ingredients, except the potatoes into a gallon size Ziploc bag and mix well.
- Add in the potatoes and shake to coat. Place the bag flat in your fridge, trying to make sure the potatoes are cut side down, and marinate for at least 4 hours, up to overnight.
- Heat your oven to 400 degrees and place the potatoes in a large dish in a single layer, making sure to not over-crowd them.
- Bake for 30 minutes, stir and then continue cooking until lightly browned and fork tender, another 30-40 minutes.
- OPTIONAL: cook under the broiler for a few minutes to crisp up.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Freestyle SmartPoints: 8 Points+: 7. Old Points: 5