This lemon garlic Greek Potatoes recipe is coming hot off the pages of the brand new Mediterranean cookbook by bestselling cookbook author Suzy Karadsheh of The Mediterranean Dish. I’m not exaggerating when I say my kitchen has never smelled better than when I made lemon garlic roasted baby potatoes. And they pass the taste test too! More than pass! So if you are looking for an easy side dish to pair with Greek food, this recipe is a winner!
Greek Potatoes From The Mediterranean Dish: Simply Dinner
When a new cookbook is sent my way it has to pass two litmus tests before I will share it with you here on the pages of Healthy Seasonal Recipes. The recipe has to be 1) healthy with a focus on whole foods and veggies and 2) the recipes have to be easy- because we are busy people! The Mediterranean Dish: Simply Dinner cookbook happens to boast 125 recipes that pass both of these tests. That’s why I knew I wanted to share it with you.
When it comes to Mediterranean cooking, Suzy knows her way around the kitchen, and it shows in Simply Dinner! From “Happy Salads” bursting with seasonal veggies, like Algerian Cucumber Salad with Mint and Olives; to simple fish dishes like Garlic Dijon Baked Salmon. There are so many recipes that are delicious, veggie-forward and totally doable even on a busy weeknight. Grab a copy at Amazon or wherever books are sold. (That’s an affiliate link.)
Thank you Suzy and Clarkson Potter for sending me a review copy free of charge!
I’m chef Katie and my superpower is making healthier food taste good, so if you’re new here, welcome to your new favorite website for healthy recipes! This tried and tested recipe is the perfect example of what we do best here at Healthy Seasonal Recipes: create good-for you recipes that taste great with extra veggies and nutrients sprinkled in! Read on to find out how to make this recipe!
Ingredients For This Greek Potatoes Recipe
- Herbs and Spices: The seasoning for the potatoes includes a blend of everyday spices and dried herbs from your spice cabinet. You’ll need dried oregano, thyme, paprika and coarse kosher salt and pepper.
- Potatoes: Suzy specifies using small baby Yukon Gold potatoes. I found a bag of them that were about 1 inch in diameter and they worked perfectly with the timing of this recipe. She suggests cutting them in half, but mine were so small, I didn’t need to. They were already perfectly bite-sized!
- Garlic: You’ll need a whopping 6 large cloves of garlic to flavor the potatoes. It’ll seem like a lot, but once it roasts with the lemon, broth and potatoes it will mellow considerably.
- Lemon: The key flavor (besides the garlic) for Greek potatoes is lemon. You’ll need both the zest and 1/4 cup of the juice.
- Olive Oil: No Mediterranean potato recipe would be complete without good-quality olive oil to toss with the potatoes. You can also drizzle more on to finish the dish.
- Stock or Broth: The potatoes roast with broth which is key to the incredibly soft texture. You can use homemade chicken stock, veggie stock or store-bought chicken or vegetable broth.
- Parsley: Fresh flat-leaf parsley is a hallmark of Suzy’s recipes and Mediterranean cuisine. It adds freshness to the Greek baked potatoes after they come out of the oven, just before serving.
How To Make Greek-Style Roasted Potatoes
Step 1: Preheat Oven
To start, position one of your oven racks in the center of the oven, and a second one toward the top for broiling. Then preheat it to 400 degrees F.
Step 2: Combine Seasonings
Mix together the oregano, thyme, paprika, kosher salt and pepper.
Step 3: Season and Roast Potatoes
Combine the potatoes with the spices, olive oil, garlic, lemon zest and lemon juice in an oven-proof and broiler-safe baking dish (9 by 13-inch)or large cast-iron skillet. Do not use Pyrex because it cannot go under a broiler. The potatoes should be in a single layer. Gently pour in the broth around the potatoes so that it doesn’t wash away all the yummy seasonings. Cover with foil and pop into the oven on the middle rack. Set your timer for 30 to 40 minutes, and get ready for your house to smell the best!
Step 4: Broil The Potatoes
Once the potatoes are fork tender (or as Suzy puts it, they should “break at the touch of your fork”) remove the foil and broil them for a few minutes to brown and crisp them. Keep an eye on them to make sure they do not brown too much. It should take about 3 minutes.
Step 5: Add Parsley and Serve
Once the potatoes come out of the oven, all you have to do is sprinkle on a generous amount of chopped fresh parsley. In the pantry section of the cookbook, Suzy mentions that extra-virgin olive oil is the first and last thing added to a recipe, and in fact in the ingredient list of this Greek Potato Recipe, she doesn’t include a specific amount of olive oil… so I am thinking she would whole-heartedly encourage us to drizzle on a little extra olive oil to finish this dish off before serving.
Serving Suggestions For Roasted Greek Potatoes
According to the recipe headnote that Suzy wrote for the book, this garlic and lemon potato recipe goes with “nearly everything in this book,” so you’ll just have to pick up a copy. For more ideas, while you wait for your copy to arrive, try one of these Mediterranean-inspired dinners:
- Grilled Lamb Burgers with whipped feta, garlic and fresh herbs or if you don’t eat lamb try Za’atar Spice Chicken Burgers with Tzatziki or Chickpea Burgers with Tahini.
- Try them alongside our Ground Turkey Kofta Kebabs or Grilled Lamb Kofta. If it is too cold to grill make Lamb Loin Chops and a yummy Mint Cucumber Salad.
- For a simple family friendly meal you can’t go wrong with chicken and potatoes. Try Balsamic Sheet Pan Chicken Thighs or Greek Chicken Thighs on the grill.
Leftovers, Storage and Reheating
Storing Leftovers: Transfer any leftover potatoes into a large resealable airtight container or snap lock container. Pour any broth into the container too, the potatoes will continue to soak up the cooking liquid like marinade and they will get even more flavorful! Refrigerate up to four days.
To Reheat: Reheat the Greek lemon potatoes in a skillet, covered with a lid, on the stovetop over medium-low heat. Stir occasionally and cook until the potatoes are steaming hot all the way through, about 6 minutes. Add additional parsley for serving if desired.
Variations To Try
- Butter: Some Greek potato recipes have a bit of butter added to them. You can do this by simply stirring softened butter in at the end with the parsley.
- Herbs: You can always improvise a bit with the herbs, choosing fresh instead of dried or adding in another choice. Add a little dried rosemary (or fresh) or add a little handful of chopped mint with the parsley.
- Potato Wedges: Using the same technique, you can use larger potatoes into wedges instead of halved or whole baby potatoes.
- Garnish: Serve sprinkled with crumbled feta cheese or even a little Parmesan.
FAQs
Greek potatoes, also called patates lemonates, are typically made with waxy thin skinned varieties of potatoes, so we do not recommend thicker-skinned flour potatoes like russet potatoes, Idaho potatoes or baking potatoes. Instead, opt for a waxy potato like Yukon gold, red potatoes, white potatoes or purple! These have a creamier texture that lends itself to moist heat cooking used in this dish.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Roasted Greek Potatoes Recipe
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Total Time: 1 hour -
Yield: 6 cups
Print Recipe
Pin RecipeDescription
Meltingly tender roasted Greek-style potatoes are the perfect low-effort, high-reward side dish to pair with Greek food. They roast slowly with lemon and garlic, which acts almost like a marinade and deeply flavors the potatoes.
Ingredients
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon coarse kosher salt, or to taste
- freshly ground black pepper
- 2 pounds baby Yukon Gold potatoes, scrubbed and cut in half
- 6 large cloves garlic, miced
- Grated zest and juice of 1 lemon (about 1/4 cup juice)
- 1/4 cup extra-virgin olive oil, plus more for serving if desired
- 1 1/4 cup chicken or vegetable broth or homemade stock
- 1/2 cup coarsely chopped flat-leaf parsley
Instructions
- Position one rack in the center of the oven, and one rack 6 inches from the top. Preheat oven to 400 degrees F.
- Mix oregano, thyme, paprika, salt and pepper in a small bowl.
- Stir potatoes, garlic, lemon zest, lemon juice, olive oil and spice mix in a 9 by 19 broiler-safe baking dish or cast iron skillet. Pour broth around the potatoes, leaving the oil and spice coating if possible. Cover with foil and transfer to the oven on the rack in the middle of the oven. Bake the potatoes until they are fork tender, 30 to 40 minutes.
- Remove foil and place the baking dish or skillet on the upper oven rack. Turn on the broiler to high heat. Broil the potatoes until they are browned and crisped, about 3 minutes.
- Remove the potatoes from the oven. Add parsley and season with additional salt and olive oil if desired. Serve hot.
Notes
Storing Leftovers: Transfer any leftover potatoes into a large resealable airtight container or snap lock container. Pour any broth into the container too, the potatoes will continue to soak up the cooking liquid like marinade and they will get even more flavorful! Refrigerate up to four days.
To Reheat: Reheat the Greek lemon potatoes in a skillet, covered with a lid, on the stovetop over medium-low heat. Stir occasionally and cook until the potatoes are steaming hot all the way through, about 6 minutes. Add additional parsley for serving if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Category: Side Dish
Method: Oven
Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 272
- Sugar: 1 g
- Fat: 17 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 4 g
