Greek-Style Lemon Potatoes
Bright, zesty, and addictive potatoes, perfect for weeknight dinners with a tangy lemon hit and garlicky warmth.
Ingredients
Main Ingredients
- 2 lbs baby potatoes You can substitute with fingerling or small red potatoes.
- 1/4 cup olive oil Use extra-virgin for best flavor.
- 2 whole lemons, juiced Fresh lemons give the best flavor.
- 4 cloves garlic, minced Adjust according to taste if you like more garlic.
- 2 tsp dried oregano Fresh oregano can be used if available.
- to taste Salt and pepper Adjust according to your preference.
- as needed Fresh parsley for garnish Optional, based on preference.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the baby potatoes in half and place them in a large bowl.
- In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Pour the mixture over the potatoes and toss to coat evenly.
- Spread the potatoes in a single layer on a baking sheet.
Cooking
- Roast in the preheated oven for 30-35 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and garnish with fresh parsley if desired. Serve warm.
Notes
Keep skins on for texture and nutrients. For even cooking, choose similar-sized potatoes. Roast ahead and reheat for freshness. Great for meal prep and potlucks.