Tender Greek Potatoes with Lemon

fully cooked and tender potatoes in a baking dish.

5 from 6 votes

Tender Greek Potatoes with Lemon

Lemon-infused Greek-style potatoes are delicious soaked in broth, absorbing all its richness while being expertly oven-roasted. Simple to make yet irresistibly tasty, these herb-flavored potatoes are ideal served alongside a main chicken dish or any Mediterranean meal.

Prep Time10

Cook Time55

Total Time1 5

Course: Side Dishes

Cuisine: Greek

Keyword: potatoes

Servings: potato slices

Calories: 23kcal

Author: Trisha Haas - Salty Side Dish

Equipment

9 x 13 Baking Dish

Ingredients

4 russett potatoes cut into 8 wedges
1/3 cup vegetable oil
2 fresh lemons juiced
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
3 cups chicken broth Chicken stock can be used as a substitution

Instructions

Start by Preheating the Oven: Turn it up to 400°F and then take a 9×13 baking pan, greasing it with nonstick cooking spray. Once that's done, set it aside for later.
Prepare the Potatoes: Grab each potato and cut it in half. Then take each half and slice it into 4 equal wedges. There will be 8 wedges total from each potato. Try to keep them even and uniform for on-time cooking.
Place your potato wedges into a mixing bowl. Add your preferred oil and all spices, mixing well to ensure they're evenly coated.
Mix chicken broth and lemon juice. This blend will give your potatoes a rich, tangy flavor.
Arrange the Potatoes: Carefully place the potatoes in a single layer in the greased baking dish. Pour the chicken broth mixture over the top, making sure the potatoes are sitting in the broth. You may need to play around with the wedges to get them just right. A little overlap is fine; just do your best to make it even.
Bake to Perfection: Put the lemon potatoes in the oven and bake them for 45-55 minutes. You'll know they're ready when they're fork-tender and smell incredible.
Final Touches: If you like, add a little extra cracked pepper and salt on top for added seasoning.
Serve and Enjoy: Dish up the potatoes hot, and if desired, drizzle a little extra broth on top for that final touch.

Video

Notes

TEXTURE: These are soft Greek or Mediterranean-style potatoes and do not include a crispy shell. They are a dense and deliciously soft potato side dish

SERVES: This recipe includes four potatoes, which break down into eight slices a piece. This is approximately 32 slices, which account for at least half a potato a person. If you need more than that, place it in a second casserole dish to cook and do not pile the potatoes on top.

Lemon potatoes go best with chicken, pork tenderloin, steak, or fish.

Nutrition