Description

A delicious and tangy side dish made with baby Yukon Gold potatoes, olive oil, fresh lemon juice, and herbs, perfect for complementing grilled meats or Mediterranean meals.

Ingredients

Scale

2 pounds baby Yukon Gold potatoes, halved or quartered
1/4 cup olive oil
1/4 cup fresh lemon juice (about 2 large lemons)
1 cup vegetable or chicken broth
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C) and prepare a large baking dish or roasting pan.
In a large mixing bowl, combine olive oil, fresh lemon juice, vegetable or chicken broth, minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if using). Whisk until well blended.
Add the halved or quartered baby Yukon Gold potatoes to the bowl and toss until they are well coated in the mixture.
Transfer the potatoes to the prepared baking dish, spreading them out evenly, and pour any remaining lemon mixture over the top.
Cover the dish tightly with aluminum foil and bake for about 30 minutes.
After 30 minutes, carefully remove the foil and stir the potatoes. Return them to the oven uncovered and roast for an additional 20 to 30 minutes until golden brown and crispy.
Once done, let them cool for a few minutes and garnish with freshly chopped parsley before serving.

Notes

These potatoes pair well with grilled meats and Mediterranean dishes.
Adjust the amount of red pepper flakes based on your heat preference.
For extra flavor, consider adding lemon zest to the mixture.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Baking
Cuisine: Greek

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 1g
Sodium: 400mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: Greek Lemon Potatoes, Patates Lemonates, side dish, Mediterranean recipe