Crispy Greek Lemon Potatoes

$- 2 lbs baby Yukon Gold potatoes, halved - 1/4 cup extra virgin olive oil - 4 cloves garlic, finely minced - 1 fresh lemon, juiced and zested - 2 teaspoons dried oregano - 1 teaspoon fine sea salt - 1/2 teaspoon freshly ground black pepper - Fresh parsley, finely chopped (for garnish) - 1/2 cup vegetable broth Choosing the right type of potatoes: I love baby Yukon Gold potatoes. They have a creamy texture and a buttery taste. Their thin skin crisps up nicely. Freshness of garlic and herbs: Always pick fresh garlic. Look for firm, dry cloves without sprouts. Fresh herbs, like parsley and oregano, make a big difference in taste. Importance of quality olive oil: Use high-quality extra virgin olive oil. It adds rich flavor and enhances the dish. Cheap oil can ruin the taste. {{ingredient_image_2}} 1. Preheat your oven to 425°F (220°C). This heat will make the potatoes crisp and golden. 2. Take your baby Yukon gold potatoes and cut them in half. This helps them cook well and soak up flavor. 3. In a large mixing bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper. Make sure everything is mixed well. 1. Line a baking sheet with parchment paper. This makes cleanup easy and helps the potatoes not stick. 2. Place the halved potatoes on the baking sheet, cut side down. Make sure they are in a single layer for even roasting. 3. Pour the vegetable broth around the potatoes. This adds moisture and helps them cook through while getting crispy. 1. Bake the potatoes in the preheated oven for 30-35 minutes. This will give them that perfect golden color. 2. Halfway through baking, flip the potatoes. This ensures they brown nicely on all sides. 3. After baking, let the potatoes rest for 5 minutes. This resting time helps them stay crispy. 4. Finally, garnish the potatoes with finely chopped parsley. Serve them warm and enjoy their delightful taste and texture. To boost flavor in your crispy Greek lemon potatoes, marinating is key. I recommend letting the potatoes soak in the marinade for at least 30 minutes. This time allows the flavors to blend well. If you can, marinate them overnight. The longer they sit, the tastier they get. You can also add more herbs or spices to the mix. Try fresh thyme or rosemary for a different twist. A pinch of red pepper flakes brings a nice kick. Feel free to experiment with what you love. The options are endless! Getting those potatoes crispy starts with the right oven settings. Preheat your oven to a hot 425°F (220°C). This high heat helps form a golden crust. Don’t skip the parchment paper. It keeps the potatoes from sticking and makes cleanup easy. When you bake the potatoes, flip them halfway through. This step ensures all sides get crispy. After baking, let the potatoes rest for about five minutes. This time helps the crust firm up. Trust me; you want those crispy edges! Pro Tips Use the Right Potatoes: Yukon gold potatoes are ideal for this recipe due to their buttery flavor and creamy texture, making them perfect for roasting. Don’t Skip the Broth: Adding vegetable broth not only steams the potatoes but also enhances the overall flavor, ensuring they are moist inside while crispy outside. Cut Evenly: Halving the potatoes into uniform sizes ensures even cooking, resulting in perfectly crispy edges and fluffy interiors. Rest Before Serving: Allowing the potatoes to rest for a few minutes after baking helps to solidify their crispy texture, making each bite even more satisfying. {{image_4}} You can switch up the potatoes for a different taste. Try using red potatoes or fingerling potatoes. They will still give you a great texture. For herbs, consider thyme or rosemary. These can add unique flavors to your dish. Basil is also a fun choice for a fresh twist. If you're short on time, try making these in an air fryer. Set your air fryer to 400°F (200°C). Cook them for about 20-25 minutes, shaking the basket halfway through. This method gives you a nice crunch. For a grilled variation, toss the marinated potatoes in a grill basket. Preheat your grill to medium-high heat. Grill for 20-25 minutes, turning occasionally. This method adds a smoky flavor that’s hard to resist. Enjoy experimenting with these variations! To keep your crispy Greek lemon potatoes fresh, refrigerate any leftovers. Place them in an airtight container to prevent moisture loss. Store them in the fridge for up to three days. When you're ready to enjoy them again, reheat in the oven. Preheat your oven to 400°F (200°C). Spread the potatoes on a baking sheet. Bake for about 10-15 minutes until they are hot and crispy again. If you want to save them for later, freezing is a good option. Place the cooled potatoes in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the potatoes to a freezer bag. Remove as much air as you can to prevent freezer burn. They can stay fresh in the freezer for up to three months. When you're ready to eat them, thaw the potatoes in the fridge overnight. Reheat them in the oven at 400°F (200°C) for about 15-20 minutes. This will help them regain their crispiness. Enjoy your tasty potatoes even after freezing! - Start by preheating your oven to 425°F (220°C). - In a bowl, mix olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper. - Halve the baby Yukon gold potatoes and coat them well in the mixture. - Line a baking sheet with parchment paper. Place the potatoes cut side down in a single layer. - Pour vegetable broth around the potatoes to help them steam and crisp. - Bake for 30-35 minutes, flipping halfway for even crispiness. - Let them rest for five minutes before serving, then garnish with parsley. - Yes, you can prepare the potatoes earlier in the day. - Just coat the potatoes in the marinade and store them in the fridge. - When you are ready to bake, take them out and let them sit at room temperature for a bit. - This helps them roast evenly and enhances the flavor. - These potatoes pair great with grilled meats like chicken or lamb. - You can also serve them with a fresh Greek salad for a light meal. - For a full feast, add tzatziki sauce for a creamy touch. - They also work well alongside roasted vegetables for a colorful plate. This blog post covered how to make crispy Greek lemon potatoes. We began with key ingredients like baby Yukon Gold potatoes and olive oil. I shared tips to select fresh ingredients for the best flavor. The step-by-step guide ensured you can prepare and roast these potatoes perfectly. Remember, small changes can enhance taste, like herbs or cooking methods. With proper storage, leftovers can stay delicious too. Enjoy your crispy Greek lemon potatoes, and use these tips to impress at your next meal!$

Deliciously crispy potatoes infused with lemon and herbs, perfect as a side dish.

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Prep Time 10

Cook Time 35

Total Time 45

Course Side Dish

Cuisine Greek

Servings 4

Calories 200 kcal

Ingredients

2 lbs baby Yukon gold potatoes, halved
0.25 cup extra virgin olive oil
4 cloves garlic, finely minced
1 fresh lemon, juiced and zested
2 teaspoons dried oregano
1 teaspoon fine sea salt
0.5 teaspoon freshly ground black pepper
to taste fresh parsley, finely chopped (for garnish)
0.5 cup vegetable broth

Instructions

Preheat your oven to a sizzling 425°F (220°C) to create a perfect environment for your potatoes.
In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, fresh lemon juice, lemon zest, dried oregano, fine sea salt, and freshly ground black pepper until the mixture is thoroughly combined.
Toss the halved Yukon gold potatoes in the marinade, ensuring each piece is well-coated in the flavorful mix.
Line a baking sheet with parchment paper for easy cleanup. Carefully arrange the potatoes on the baking sheet, cut side down, in a single layer for even roasting.
Pour the vegetable broth into the baking sheet, making sure it spreads evenly around the potatoes.
Place the baking sheet into the preheated oven and bake for 30-35 minutes. Halfway through, flip the potatoes to achieve that golden brown, crispy finish on all sides.
Once they are beautifully golden and crispy, take them out of the oven and allow them to rest for about 5 minutes.
Finish off by garnishing with finely chopped fresh parsley, and serve your delicious potatoes warm.

Notes

Serve these crispy potatoes alongside grilled meats or as part of a Greek-inspired feast for an irresistible meal.

Keyword crispy, Greek cuisine, lemon, potatoes, side dish