Description
Experience the vibrant taste of Greek Lemon Potatoes, a delightful side dish that pairs perfectly with any meal. Infused with tangy lemon juice, aromatic garlic, and fresh oregano, these russet Idaho potatoes are roasted to golden perfection for a satisfying contrast of crispy edges and fluffy insides. Whether you’re celebrating Easter or enjoying a weeknight dinner, this recipe offers an easy and flavorful way to elevate your culinary experience. With minimal prep time and wholesome ingredients, Greek Lemon Potatoes are destined to become a family favorite.
Ingredients
Scale
- 6–7 medium Russet Idaho Potatoes (peeled and cut)
- 1.5 cups Chicken Broth
- 0.5 cup Extra Virgin Olive Oil
- 0.33 cup Fresh Lemon Juice
- 3 cloves Garlic (minced)
- 1 tablespoon Dry Oregano
- Salt (to taste)
- 1 tablespoon Semolina
Instructions
- Preheat your oven to 400°F.
- Peel and cut the potatoes into halves or quarters, placing them in a 9X13 baking dish.
- In a mixing bowl, combine chicken broth, olive oil, lemon juice, minced garlic, and oregano. Taste and adjust seasoning if necessary.
- Add semolina to the mixture and pour over the potatoes in the baking dish. Cover with aluminum foil and roast for 40 minutes.
- Remove the foil, gently mix the potatoes, and return to the oven uncovered for an additional 20-30 minutes until crispy.
- Let cool slightly before serving; garnish with parsley and lemon slices.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg