These Slow Roasted Greek Lemon Potatoes are golden, crispy on the outside, and tender inside. With lemon juice, garlic, and herbs, they make a tasty side dish that’s hard to beat!
There’s something magical about the way those potatoes soak up flavor. I often catch myself sneaking pieces straight from the pan—who can resist? 😄
I love serving these potatoes with grilled chicken. They soak up all the goodness and taste even better the next day. Quick tip: make a little extra for tasty leftovers!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great for this dish because they become fluffy inside while roasting. If you prefer waxy potatoes, like Yukon Gold or red potatoes, they can also work well — just adjust your cooking time, as they may take less time to become tender.
Olive Oil: Good quality extra virgin olive oil enhances flavor. If you don’t have it, avocado oil or melted butter can be used as a substitute, giving a different yet delicious taste.
Lemons: Fresh lemons are key for bright flavor. If you can’t find fresh, bottled lemon juice can work as an alternative, though fresh juice is always tastier. Don’t skip out on the lemon zest, it adds a lovely fragrance!
Garlic: Freshly minced garlic is ideal, but garlic powder can be a quick substitute if needed. Use about 1/2 teaspoon of garlic powder for each clove, though the fresh stuff really amps up the flavor.
Broth: Vegetable broth is great for a vegetarian option, but chicken broth adds extra richness. If you’re in a pinch, water seasoned with a bit of salt can help too.
How Do I Ensure My Potatoes Roast Perfectly?
Getting the potatoes to be perfectly roasted is all about preparation and technique. Follow these steps for the best results:
- Cut Evenly: Make sure your potato wedges are cut uniformly so they cook at the same rate. Aim for about 1 to 1.5 inches thick.
- Toss Well: When you coat the potatoes with the marinade, toss them thoroughly to ensure every piece gets covered in the lemony goodness.
- Baking Dish: Use a large enough baking dish that allows potatoes to spread out in a single layer. Overcrowding can lead to steaming instead of roasting.
- Baste Frequently: As the potatoes roast, nudge the broth around with a spoon to keep them moist and add flavor. Basting helps in getting that golden crust.
How to Make Slow Roasted Greek Lemon Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 large russet potatoes
- 1/4 cup olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- 1 cup vegetable or chicken broth
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 1 hour to roast in the oven. So, plan for a total of about 1 hour and 15 minutes from start to finish. Perfect for a delicious side dish!
Step-by-Step Instructions:
1. Prepping the Oven and Potatoes:
First things first! Preheat your oven to 400°F (200°C). While that’s warming up, wash and peel the potatoes. Then, cut them into wedges or thick slices, whatever you prefer. The thicker the slices, the longer they’ll take to cook, so keep that in mind!
2. Making the Marinade:
In a large bowl, mix together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Give it a good stir to combine everything nicely. This mixture will give the potatoes a wonderful flavor!
3. Coating the Potatoes:
Now, it’s time to add the potato wedges to your bowl. Toss them around in the marinade until they are all evenly coated. You want those flavors to stick to every bit of potato!
4. Roasting the Potatoes:
Next, take a large baking dish or roasting pan and arrange the coated potatoes in a single layer. Pour the vegetable or chicken broth around the potatoes—just make sure they aren’t submerged, but you want some broth in the bottom to keep them moist.
5. Cover and Bake:
Cover your baking dish tightly with aluminum foil. Now, pop it into your preheated oven and let it roast for 45 minutes. This helps the potatoes cook through and soak up all that delicious broth!
6. Finishing Touches:
After 45 minutes, carefully remove the foil (watch out for the steam!) and let the potatoes roast for another 20 to 30 minutes. You want them to get golden brown and tender. Occasionally, use a spoon to baste the potatoes with the broth for extra flavor and moisture during this time.
7. Serving Time!
When the potatoes are beautifully roasted, take them out of the oven. Serve them hot, and if you like, garnish with some extra lemon wedges. Enjoy your amazing Slow Roasted Greek Lemon Potatoes!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While russet potatoes work well due to their fluffy texture, you can also use Yukon Gold or red potatoes for a creamier result. Just keep in mind that cooking times may vary slightly depending on the type of potato you choose, so check for tenderness as you near the end of roasting.
Is There a Substitute for Olive Oil?
Yes, you can use other oils like canola, avocado, or grapeseed oil. Each will impart a slightly different flavor, but they all work well in this recipe. Just keep the same quantity, and you’ll be good to go!
How to Store Leftover Lemon Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply sprinkle a little water over the potatoes and cover with a damp paper towel, then microwave until heated through. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes for a crispier texture.
Can I Make This Recipe Vegan?
Yes, it’s already vegan-friendly! Just ensure you use vegetable broth instead of chicken broth, as specified in the recipe. The rich olive oil and lemon flavor will shine through without any meat-based broth!
