Greek Lemon Potatoes
This Greek lemon potatoes recipe makes tender potatoes with crisp edges. It's an easy, bright, and flavorful side.
Servings: 6
Ingredients
- ⅓ cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ⅛ teaspoons table salt
- ½ teaspoon black pepper, freshly ground
- 3 lbs russet potatoes, peeled and cut into 1-inch pieces
- ½ cup chicken broth, regular strength
- ¼ cup lemon juice, freshly squeezed
- 3 tablespoons chives, freshly chopped, for garnish
Instructions
- Preheat oven to 400F, with rack on upper middle position.
- In a bowl, whisk together the olive oil, garlic, onion powder, salt, and pepper until well combined.
- Towel-dry potatoes to remove all excess moisture. Place potatoes in single layer on a large rimmed baking sheet lined with foil. Evenly distribute the olive oil mixture over the potatoes and toss to combine well.
- Bake 10 minutes, uncovered. Add broth, gently toss again, and bake another 10 minutes. Add lemon juice, toss, and bake 5-6 more minutes or just until potatoes are tender.
- Serve immediately, sprinkled with fresh chives.
Notes
- Cut the potatoes evenly. Keep the cubes about 1 inch so they cook at the same rate and stay tender inside.
- Dry the potatoes well. Removing moisture helps them roast instead of steam, giving you crisp edges.
- Use a large baking sheet. Give the potatoes plenty of space so they brown evenly and don’t crowd each other.
- Toss during baking. Stirring once or twice helps the potatoes cook evenly and soak up the lemon and broth.
- Add the lemon juice near the end. This keeps the flavor bright and prevents the acid from dulling during baking.
- Watch the broiler closely. If you want extra color, broil for a couple of minutes at the end, but don’t walk away.
- Use fresh lemon juice. Bottled juice won’t give the same clean, vibrant flavor.
- Try different herbs. Chives are great, but parsley, oregano, or dill all add fresh flavor.
- Reheat in the oven. Warm leftovers at 400°F for about 10 minutes to bring back the crisp texture.
- Serve right away. These potatoes taste best hot from the oven when the edges are golden and the centers are soft.
- If you'd like more of a browned look to the potatoes, spray the top of cooked potatoes with oil and broil them for a few minutes after baking, watching closely so they don't burn. Serve immediately.
- This recipe is part of our Potato Recipes Collection.
- We love serving them alongside Grilled Lemon Chicken or Lemon Garlic Roast Chicken for a fresh, summery meal.
Nutrition (per serving)
Calories: 112kcal | Carbohydrates: 16.5g | Protein: 2g | Fat: 4.8g | Saturated Fat: 0.7g | Cholesterol: 0.2mg | Sodium: 179mg | Fiber: 1.2g | Sugar: 0.7g