Greek lemon potatoes with garlic & oregano

Greek lemon potatoes with chives and garlic in serving dish.

5 from 6 votes

Greek lemon potatoes with garlic & oregano

Thin-skinned Yukon gold potatoes soak up the flavors of lemon and garlic masterfully. These succulent potatoes make a wonderful side dish, or a flavorful addition to a holiday meal.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: Greek, Vegan

Keyword: easy side dish, greek potatoes, holiday food

Servings: people

Calories: 125kcal

Author: Cadry Nelson

Ingredients

1 pound yellow potatoes small to medium sized
3 Tablespoons water
¼ teaspoon Better Than Bouillon, no chicken base
1 ½ Tablespoons lemon juice
1 Tablespoon extra virgin olive oil
½ teaspoon tomato paste
½ teaspoon dried oregano
⅛ teaspoon salt
Dash of pepper
3 to 4 cloves garlic minced
1 Tablespoon minced chives optional garnish

Instructions

Preheat oven to 400 degrees.
Cut yellow potatoes into quarters.
In an 8 x 8 glass baking dish, combine water, bouillon, lemon juice, extra virgin olive oil, tomato paste, dried oregano, salt, pepper, and minced garlic. Toss the quartered potatoes in the mixture.
(If the bouillon or tomato paste don't immediately dissolve, don't worry about it. That will happen naturally during the roasting.)
Cover the baking dish with aluminum foil, and bake for 45 minutes. Stop once halfway through to stir.
During the last 15 minutes of baking time, remove the aluminum foil, so that the liquid can thicken and reduce. (Before removing the foil, stab a potato with a fork. If the fork goes in easily, it's fine to remove the foil. If not, keep it covered for at least another five minutes.)
Remove from oven and top with minced chives for garnish, if you like.

Notes

Yellow potatoes have a thin skin that doesn't need to be peeled. However, you can peel if you'd like.

You can also make this recipe with other thin skinned potatoes. But if they have a thicker skin like Russets, you should peel them.

Also keep in mind that the baking time is affected by the size of the potato pieces. If you have larger potatoes, cut them into steak fries or wedges for faster cooking.

If you'd prefer, you can replace the water + bouillon with 3 Tablespoons of vegetable broth instead.

For even more lemony potatoes, add an additional ½ Tablespoon of lemon juice.

For softer potatoes, add an extra Tablespoon of water or broth. Then bake for 50 minutes in total. For the first 40 minutes, have them covered with aluminum foil. Then remove for the last 10.

If you'd like to make a double batch of potatoes, use two 8 x 8 baking dishes or a 9 x 13 casserole dish.

Instead of chives, you could garnish with a sprinkling of fresh or dried oregano.

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