Crispy Greek Lemon Potatoes

$- 4 large Yukon Gold potatoes, peeled and cut into wedges - 1/4 cup olive oil - 4 garlic cloves, minced - 1 teaspoon dried oregano - Zest of 1 lemon - Juice of 2 lemons - 1 teaspoon salt - 1/2 teaspoon black pepper - Fresh parsley, chopped (for garnish) For this crispy Greek lemon potatoes recipe, you will need fresh and simple ingredients. The Yukon Gold potatoes are my favorite due to their creamy texture. They hold up well and become crispy outside while staying soft inside. I use olive oil for its rich flavor and health benefits. It’s great for roasting and adds a nice touch to the dish. Garlic brings a wonderful aroma and taste, while dried oregano gives a hint of the Mediterranean. The zest and juice of lemons brighten the dish. They bring a fresh, tangy taste that pairs perfectly with the potatoes. Salt and black pepper enhance all the flavors. Finally, fresh parsley adds color and a burst of freshness when you serve the dish. Gather these ingredients, and you’re ready to make a delicious side dish that everyone will love. {{ingredient_image_1}} First, set your oven to 425°F (220°C). This high temperature helps the potatoes get nice and crispy. If the oven is not hot enough, the potatoes may turn soft instead of crunchy. In a large bowl, mix together: - 1/4 cup olive oil - 4 minced garlic cloves - 1 teaspoon dried oregano - Zest of 1 lemon - Juice of 2 lemons - 1 teaspoon salt - 1/2 teaspoon black pepper Whisk these ingredients until they blend well. The lemon adds a bright flavor that makes this dish special. Now, take your potato wedges and add them to the bowl. Toss them well in the lemon mixture. Make sure each wedge is covered. This step is key for flavor. Line a baking sheet with parchment paper. This makes for easy cleanup later. Place the potato wedges on the sheet, cut side down. Spread them out so they roast evenly. Put the baking sheet in the oven and roast the potatoes for 30 to 35 minutes. Flip them halfway through. This helps them get crispy on all sides. You want them golden brown and crunchy. After roasting, take the potatoes out and let them cool for a few minutes. This helps them set. Garnish with fresh chopped parsley before serving. This adds a nice pop of color and flavor. Enjoy! To get the best crisp from your potatoes, start with Yukon Gold. Their starch content helps create that golden color. After tossing them in the lemon mixture, lay the wedges cut side down. This helps them brown better. Flip the potatoes halfway through baking. This ensures both sides get crispy. If you want even more crunch, you can broil them for a few minutes at the end. You can boost the taste of your crispy Greek lemon potatoes. Consider adding more spices. A pinch of paprika adds warmth. You can also use fresh herbs like rosemary or thyme for extra aroma. If you like heat, chili flakes work well too. These small changes can make a big difference in flavor. Serve these crispy potatoes on a rustic wooden board. Adding lemon wedges to the side makes for a beautiful presentation. The bright color of the lemon enhances the dish. Pair them with grilled chicken or lamb for a tasty meal. You can also serve them as a side with a fresh salad. This dish is perfect for a family dinner or a festive gathering. Pro Tips Choose the Right Potatoes: Yukon Gold potatoes are ideal for this recipe due to their creamy texture and ability to crisp up nicely. Maximize Crispiness: Ensure the potato wedges are in a single layer on the baking sheet and not overcrowded for optimal crispiness. Flavor Boost: For an extra punch, add some crushed red pepper flakes to the lemon mixture for a spicy kick. Rest Before Serving: Let the potatoes sit for a few minutes after roasting; this helps them firm up and enhances their crispiness. {{image_2}} You can change up the herbs in this recipe. Try using fresh rosemary or thyme. These herbs add a lovely aroma and flavor. Just chop them up and mix them in with the lemon sauce. You can also experiment with dill for a fresh twist. Each herb will give your potatoes a unique taste. If you want more heat, add spices like paprika or chili flakes. Just a sprinkle can make a big difference. Paprika gives a smoky flavor, while chili flakes add a nice kick. Mix them into the lemon sauce before coating the potatoes. Adjust the amount based on your taste. Yukon Gold potatoes are great, but you can use others too. Russet potatoes work well for a fluffier inside. Red potatoes can add color and a creamy texture. Just remember to adjust the cooking time if you change the type of potato. Each one brings its own flavor and texture to the dish. Store your leftover crispy Greek lemon potatoes in an airtight container. Let them cool to room temperature first. Place a paper towel in the container to absorb moisture. This helps keep them crispy. You can store them in the fridge for up to three days. Reheat them in the oven at 375°F (190°C) for about 10-15 minutes. This keeps them crispy and warm. You can freeze crispy Greek lemon potatoes for later use. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about one hour. After that, transfer them to a freezer-safe bag or container. Try to remove as much air as possible. They can last for up to three months in the freezer. When ready to eat, bake from frozen at 425°F (220°C) until heated through. Crispy Greek lemon potatoes can last in the fridge for three days. If they smell bad or feel slimy, throw them away. Signs of spoilage include a change in color and a mushy texture. Always check your leftovers before eating. Yes, you can prepare the potatoes in advance. To do this, follow these steps: - Cut the potatoes into wedges. - Mix the olive oil, garlic, and spices. - Toss the wedges in the mixture until well coated. - Store the coated potatoes in an airtight container in the fridge for up to 24 hours. This makes it easy to roast them fresh when you're ready. These potatoes pair well with many dishes. Here are some ideas: - Grilled chicken or fish works great. - Serve them with a fresh Greek salad. - They also complement lamb or beef dishes nicely. These options will bring out the flavors of the potatoes. Look for visual clues to check doneness: - The potatoes should be golden brown and crispy. - Use a fork to poke them; they should be soft inside. - If they feel tender and look crispy, they are ready to serve. This ensures you get a perfect batch every time. Peeling is not a must. Here’s what to consider: - Leaving the skin on adds extra texture and flavor. - Yukon Gold potatoes have a thin skin that crisps up nicely. - If you prefer a softer texture, feel free to peel them. Choose based on your taste and texture preference. Using Yukon Gold potatoes, olive oil, garlic, and lemon zest, you can create crispy Greek lemon potatoes. Follow the step-by-step guide for the best results, from preparation to roasting. Remember the tips for maximum crispiness and explore variations to enhance flavor. Store leftovers properly for future meals. These potatoes not only taste great but also make a perfect side dish. Enjoy the process and share your delicious results!$

Crispy Greek Lemon Potatoes

Deliciously crispy and tangy potatoes infused with lemon and garlic.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Side Dish

Cuisine Greek

Servings 4

Calories 200 kcal

Ingredients

4 large Yukon Gold potatoes, peeled and cut into wedges
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 unit zest of 1 lemon
2 lemons juice of 2 lemons
1 teaspoon salt
1/2 teaspoon black pepper
to taste unit fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, lemon zest, lemon juice, salt, and black pepper. Whisk together until well blended.
Add the potato wedges to the bowl and toss them thoroughly in the lemon mixture, ensuring they are evenly coated.
Line a baking sheet with parchment paper for easy cleanup. Arrange the potato wedges in a single layer on the baking sheet, cut side down.
Roast in the preheated oven for 30-35 minutes, flipping the potatoes halfway through to achieve an even crisp. They should be golden brown and crispy on the outside.
Once cooked, remove from the oven and let cool for a few minutes.
Garnish with freshly chopped parsley before serving.

Notes

Serve the crispy potatoes on a rustic wooden board with lemon wedges on the side for an extra burst of flavor and color.

Keyword crispy, lemon, potatoes, side dish