This incredible recipe is one of our all-time favorite side dishes. The lemon marinade that flavors these easy and authentic Greek potatoes is irresistible. My kids break into literal cheers when I put these on the table and I predict that once you make these they will become one of your most-requested dishes.
Start this recipe the night before, they are best when marinated overnight.
Ellinikos Lemoni Patatas
(Greek Lemon Potatoes)
- 3 lbs yukon gold potatoes or other waxy potatoes, peeled
- 1/2 cup fresh squeezed lemon juice
- 1/3 cup olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 28 oz chicken broth (canned or homemade)
Peel potatoes and cut them in large chunks (quarters for small potatoes, sixths for larger). Combine all other ingredients in a gallon size ziploc bag and shake to combine. Add potatoes to bag and let marinate for at least 2 hours (overnight is best).
Preheat oven to 400 degrees. Put the potatoes and marinade in a large casserole dish or 13×9 pan. Roast for 1hr 10min, turning occasionally. (There will be plenty of sauce left after roasting.) Make sure the potatoes are really soft, almost overcooked. They are not nearly as good when still firm. You can also turn on the broiler for the last five minutes to crisp them up if you like.
Enjoy these potatoes with kabobs, chicken, fish, almost anything. I often serve them with our favorite gyros, but frankly, half the time I end up eating them all by themselves. They’re that good.
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