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
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 if the potatoes are small. If larger, cut into steak fries or wedge shapes.
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 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.
At the 30-minute mark, carefully remove the dish from the oven, stir, and pierce a potato with a fork to check for doneness.
If the fork slides in easily, return the dish to the oven uncovered for the remaining 15 minutes, allowing the liquid to thicken and reduce. If the potatoes are still firm, keep the dish covered for at least another 5 minutes (until the potatoes are fork-tender) before removing the foil.
Remove from oven and top with minced chives for garnish, if you like.

Video

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.

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.

Nutrition