These Easy Crispy Greek Lemon Potatoes are golden and crunchy, bursting with zesty lemon flavor. They’re the perfect side dish for any meal!
Honestly, who can resist a crispy potato? I love how easy it is to whip these up. Just toss them in a zesty mix and roast until crispy! Yum!
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are preferred for their buttery flavor and creamy texture. If you can’t find them, try Red potatoes or Russets. Just avoid starchier types as they might not crisp up well.
Olive Oil: Extra virgin olive oil is best for flavor. If you’re looking for a lighter option, avocado oil works well too. Just keep an eye on the smoke point if you’re roasting at high temperatures.
Fresh Lemon Juice: Fresh juice adds brightness. If you only have bottled lemon juice, it can work in a pinch, but fresh is always best for flavor. You can also experiment with lime juice for a twist!
Dried Oregano: This herb is a staple in Greek cooking. If you don’t have it, try using Italian seasoning or even some fresh oregano if you have it on hand.
What’s the Best Way to Get Crispy Potatoes?
To achieve that perfect crispy texture, the key is in the preparation and roasting method. Start by parboiling the potato wedges. This step helps them cook evenly and ensures a soft inside.
- After boiling, drain the potatoes and let them steam for a minute. This helps to dry them out for better crisping.
- Coating them in oil and seasoning before roasting is essential. Be sure to toss them well so every wedge gets the flavor.
- Roasting at a high temperature also promotes crispiness. Remember to turn the potatoes halfway through to brown all sides evenly.
Using vegetable or chicken broth adds moisture while roasting, but make sure to let it evaporate mostly for that desired crunch!
Easy Crispy Greek Lemon Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 3 pounds potatoes (Yukon Gold or other waxy potatoes), peeled and cut into wedges
For The Dressing:
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Roasting:
- 1 cup vegetable or chicken broth
- Fresh parsley, chopped (for garnish)
- Optional: Greek yogurt or tzatziki sauce for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time plus around 50 minutes of cooking. In total, you should plan for about 1 hour. You’ll enjoy soft and crispy potatoes that are bursting with flavor—a great addition to any meal!
Step-by-Step Instructions:
1. Preheating the Oven:
First things first! Preheat your oven to 425°F (220°C) so it’s hot and ready for the potatoes.
2. Preparing the Potatoes:
Peel the potatoes and cut them into wedges. Place these in a large pot and cover with water. Turn the heat on high and bring it to a boil. Let them cook for about 8-10 minutes—just until they are tender but not falling apart. Once done, drain the potatoes well.
3. Making the Dressing:
In a large roasting pan, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. Give it a good whisk to combine everything nicely.
4. Coating the Potatoes:
Add the drained potato wedges to the roasting pan. Toss gently to coat all the wedges in the lemony dressing you just made. Make sure they are well covered for maximum flavor!
5. Adding the Broth:
Pour the vegetable or chicken broth into the pan around the potatoes. This will help create steam and keep everything nice and flavorful while they roast.
6. Roasting the Potatoes:
Pop the roasting pan into your preheated oven. Roast for about 45-50 minutes, making sure to turn the potatoes once or twice during cooking. You want them to be golden and crispy outside, and tender inside. The broth should mostly evaporate by the end to allow for that delicious crispiness.
7. Garnishing and Serving:
Once roasted to perfection, take the potatoes out of the oven and transfer them to a serving dish. Sprinkle with chopped fresh parsley for that lovely pop of color. Serve hot, and consider pairing them with Greek yogurt or tzatziki sauce for dipping!
Enjoy your tangy, crispy, and aromatic Greek lemon potatoes! They’re sure to be a hit with family and friends!
FAQ for Easy Crispy Greek Lemon Potatoes
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold potatoes are preferred for their creamy texture, you can also use Red potatoes or Russets. Just avoid starchy varieties as they may not crisp up well.
What If I Don’t Have Fresh Lemons?
No worries! If fresh lemons aren’t available, bottled lemon juice can work in a pinch, though the flavor might not be as vibrant. You can also try using lime juice for a unique twist!
How Can I Make These Potatoes Crispy?
To achieve that crispy texture, it’s important to parboil the potatoes before roasting. This helps them cook evenly and ensures a soft inside. Also, make sure to roast at a high temperature and turn the potatoes a couple of times during cooking to brown all sides evenly.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through for the best texture.
