Vegetable & Olive Oil Dishes#greek lemon potatoes recipe#lemon roasted potatoes#how to make greek potatoes#roasted potato side dish#mediterranean potato recipe#olive oil lemon potatoes#garlic roasted potatoes#oregano potatoes#oven baked potatoes recipe#easy side dish for chicken#side dish for lamb#greek style potatoes

Greek Lemon Roasted Potatoes Recipe

Name: Greek Lemon Roasted Potatoes Recipe
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 servings
Ingredients: 2 yk Olive oil; 1 adet Juice of 1 lemon; 4 sb Water; 6 adet Garlic cloves (minced or crushed); 4 adet Bay leaves; 2 adet Rosemary sprigs; 1 adet Resh thyme; 0.5 tk Dried oregano; 1 tk Sugar; 1 kg Potatoes (peeled and cut into large wedges); 2 yk Chopped parsley (to finish)

Greek lemon roasted potatoes recipe (tarifi) uses a simple mix of olive oil, lemon, garlic, oregano, and herbs so the flavor soaks into the potatoes as they bake. You’ll toss everything in a pan, roast, and turn the potatoes partway through so the edges brown while the inside stays tender. The ingredients (malzemeleri) are straightforward and the steps (nasıl yapılır) keep things easy.

İyi Bir YemekCommunity Writer

Not rated yet

Editorial Kitchen Archive

Prep30 min

Cook75 min

DifficultyEasy

ServingsServes 6

Energy-

Ingredients

Scale:6servings

1. For the lemon-herb pan sauce

Olive oil

Juice of 1 lemon

Water

Garlic cloves (minced or crushed)

Bay leaves

Rosemary sprigs

Resh thyme

Dried oregano

Sugar

2. For the potatoes

Potatoes (peeled and cut into large wedges)

Chopped parsley (to finish)

Step-by-Step Method

7-step method

Preheat the oven

Heat the oven to 400°F (200°C). If you want deeper browning, let the baking pan warm up while the oven heats.

Cut the potatoes

Peel the potatoes and cut them into large wedges. Keeping them chunky helps them stay intact while roasting.

Mix the lemon-herb liquid

In a large bowl, stir together olive oil, lemon juice, water, garlic, dried oregano, sugar, and bay leaves. Add a little lemon zest if you like.

Combine in the pan

Arrange the potatoes in a baking pan and pour the mixture over. Tuck in the rosemary and thyme so the aroma infuses as it bakes.

Roast and turn

Roast for about 75 minutes total. Around the 45-minute mark, turn the potatoes so different sides get time against the pan and brown evenly.

Reduce the liquid

If there’s still lots of liquid near the end, raise the heat to 425°F (220°C) for the last 10–15 minutes to let it evaporate and concentrate.

Finish and serve

Remove bay leaves if you prefer. Sprinkle with parsley and serve hot.

Not Rated Yet(Be the first to leave a review)