These Oven-Roasted Lemon Greek Potatoes are bright with citrus, herbed with oregano, and full of garlic.
Greek food is a deep love of mine. The bright lemon, the earthy oregano, and all that delicious olive oil goodness are unbeatable. I eat Greek every chance I get these days, but back when I was in college, I had barely tried feta cheese (and I was on the fence about it), much less the wide spectrum of flavors that Greek cuisine offers… until one delicious evening.
I hesitantly went on a date to a Greek restaurant, thinking I’d probably not care for much of the menu, but I liked trying new things. As it turned out, the guy was not my type, but I ordered a side of Greek potatoes that shook my world forever. My favorite starchy vegetable, coated in tangy lemon and garlic flavors, sprinkled with herbs, and cooked to golden perfection with olive oil.
This oven-roasted lemon Greek potatoes recipe is basically an ode to that fateful plate of lemony tubers from my college years. It has all the flavors, the tender texture, and the salty goodness of my first batch of Greek potatoes. Don’t get me wrong, I’m a fan of all kinds of potato dishes, but give me a pan of these, and they will be gone fast. Your family will beg you to make these again and again!
Are These Oven-Roasted Lemon Greek Potatoes Healthy?
These potatoes are fairly healthy. The recipe is high in healthy monounsaturated fats due to the olive oil, and potatoes in general are full of potassium, vitamins B6 and C, and even iron. They’re not low in carbs, however. This recipe does contain lots of sodium due to the soy sauce (even though it’s the low-sodium type), but you can use coconut aminos instead to cut down the sodium content if you wish.
Overall, this recipe is suitable for dairy-free diets and can easily be made gluten-free by using tamari or gluten-free soy sauce instead of regular soy sauce. It can also be vegan if you use vegetable broth instead of chicken broth.
Are We Really Marinating Potatoes?
Why yes, we are marinating potatoes. We do it because marinating them lets those incredible flavors infuse every inch of the potato chunks.
If you’re thinking, “That makes them too wet! They won’t crisp up in the oven!”—well, you’re not wrong. This isn’t necessarily a “crispy potato” dish; it’s more of a “tender potato” recipe. But if you need them to be crispy, you can make them crisp up a bit by cranking up your oven to high broil after they’re finished cooking, and letting them roast in that high heat for a few minutes.
How Do I Store Leftovers?
What leftovers? Just kidding. If you have leftover Greek potatoes, store them in an airtight container in the fridge for up to 4 days. You can also freeze them if you like. Transfer them to freezer-safe Ziploc bags and squeeze as much air out as possible, then freeze for up to 3 months. Let them thaw out in the fridge overnight before reheating.
Serving Suggestions
Serve your oven-roasted lemon Greek potatoes with grilled proteins, such as Juicy Grilled Chicken Breast (I like to squeeze a lemon on mine after grilling), or go for a homemade Gyro Sandwich as a main dish. I especially love pairing my Greek potatoes and protein with a Chopped Greek Salad or a Greek Cucumber Salad.
Ingredients
- 1 cup reduced-sodium chicken broth or vegetable broth, if desired
- ½ cup olive oil
- 6 tablespoons fresh lemon juice from about 2 lemons
- ¼ cup reduced-sodium soy sauce gluten-free if needed
- 4 teaspoons fresh garlic minced
- 2 teaspoons dried oregano
- 1½ teaspoons sea salt
- 1 teaspoon lemon zest packed (about 1 lemon)
- 3 pounds yellow potatoes washed and quartered
Instructions
- Add all the ingredients, except for the potatoes, to a gallon-sized zip-top bag and mix well.
- Add the potatoes and shake to coat. Place the bag flat in the fridge, and try to arrange the potatoes cut-side down. Marinate for at least 4 hours, up to overnight.
- Preheat your oven to 400℉. Place the potatoes in a large baking dish in a single layer, making sure to not overcrowd them.
- Bake for 30 minutes, stir the potatoes, and then continue baking until they're lightly browned and fork-tender, another 30-40 minutes. Optionally, you can cook them under the broiler for a few minutes to make them crispy.
- Remove from the oven and serve. Garnish with fresh herbs, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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