About the Recipe

This lemon garlic Greek Potatoes recipe comes from Suzy Karadsheh’s new Mediterranean cookbook, The Mediterranean Dish. My kitchen has never smelled better than when I made these lemon garlic roasted baby potatoes. They taste amazing, making them an ideal easy side dish to accompany any Greek meal!

Ingredients for Greek Potatoes

• Herbs and Spices: 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon paprika, coarse kosher salt, and pepper to taste.
• Potatoes: Approximately 2 pounds of baby Yukon Gold potatoes, scrubbed and halved; smaller potatoes can be left whole.
• Garlic: 6 large cloves of garlic, minced.
• Lemon: Zest and juice from 1 lemon.
• Olive Oil: ¼ cup extra-virgin olive oil, plus more for serving.
• Stock or Broth: 1¼ cups of vegetable or chicken stock.
• Parsley: Fresh flat-leaf parsley, chopped for garnish.

Instructions for Making Greek-Style Roasted Potatoes

1. Preheat Oven: Set one rack in the center of your oven and another about 6 inches from the top. Preheat to 400°F.
2. Combine Seasonings: In a small bowl, mix the oregano, thyme, paprika, salt, and pepper.
3. Prepare Potatoes: In a broiler-safe baking dish or cast-iron skillet, combine the potatoes, garlic, lemon zest, lemon juice, olive oil, and the spice mix. Pour broth around the potatoes, making sure to keep the oil and spice coating intact. Cover with foil and bake for 30-40 minutes.
4. Broil Potatoes: Once tender, remove the foil and place the dish under the broiler for about 3 minutes to crisp the potatoes.
5. Garnish and Serve: Sprinkle fresh parsley over the top and drizzle with extra olive oil, if desired, before serving.

Serving Suggestions

These garlic and lemon potatoes are versatile and complement a variety of Mediterranean dishes. They pair wonderfully with grilled meats and fresh salads or can stand alone as a hearty side.

Leftovers, Storage, and Reheating

Storing Leftovers: Refrigerate leftovers in an airtight container for up to four days. The potatoes will absorb more flavor from the broth as they sit.

Reheating: Reheat on the stovetop over medium-low heat, covered, for about 6 minutes until heated through, adding fresh parsley if desired.

Variations to Try

• Butter: Add softened butter at the end alongside the parsley for extra richness.
• Fresh Herbs: Experiment with different herbs such as rosemary or mint.
• Potato Cuts: Use larger potatoes, cut into wedges if preferred.
• Garnish: Top with crumbled feta cheese for added flavor.