This is lemon garlic greek potatoes Recipes are heating up in the pages of a new Mediterranean cookbook from bestselling cookbook author Suzy Karadsheh of The Mediterranean Dish. It’s no exaggeration to say that my kitchen has never smelled better than when I was making it. Lemon Garlic Roasted Baby Potatoes. And it passed the taste test! More than just passing! So if you’re looking for an easy side dish to pair with Greek food, this recipe is for you!
Greek Potatoes in Mediterranean Cuisine: A Simple Dinner
When a new cookbook is sent to me, it has to pass two litmus tests before I can share it with you here on the Healthy Seasonal Recipes page. Recipes should 1) be healthy with a focus on whole foods and vegetables, and 2) they should be easy. Because we are busy people! Mediterranean Cooking: Dinner Made Easy Cookbook boasts 125 recipes that pass both of these tests. So I knew I wanted to share it with you.
When it comes to Mediterranean cuisine, Suzy knows her way around the kitchen, and it shows on Simply Dinner! From “happy salads” filled with seasonal vegetables, such as Algerian cucumber salad with mint and olives; Even simple fish dishes like Garlic Dijon Baked Salmon. There are so many recipes that are delicious, vegetarian-friendly, and perfectly executed during busy weeknights. Buy a copy on Amazon or wherever books are sold. (This is an affiliate link.)
Thank you to Suzy and Clarkson Potter for sending me a free review copy!
I’m Chef Katie and my superpower is making healthier food delicious. If you’re new here, welcome to my new favorite website for healthy recipes! This tried and tested recipe is a perfect example of what we do best in healthy seasonal recipes. Sprinkle in extra vegetables and nutrients to create delicious recipes! Read on to find out how to make this recipe!
Ingredients for this Greek Potato Recipe
- Herbs and Spices: Potato seasoning is a blend of everyday spices and dried herbs from your spice cabinet. You will need dried oregano, thyme, paprika, coarse kosher salt and pepper.
- potato: Suzy specifies that she uses small baby Yukon Gold potatoes. I found a bag that was about 1 inch in diameter and it worked perfectly with the timing for this recipe. She suggested cutting them in half, but mine were so small that wasn’t necessary. It was already bite-sized and perfect!
- garlic: You will need 6 cloves of garlic to flavor the potatoes. It may seem like a lot, but once you bake it with the lemon, broth, and potatoes, it will be quite tender.
- lemon: The main flavor of Greek potatoes (besides garlic) is lemon. You will need both zest and 1/4 cup of juice.
- olive oil: No Mediterranean potato recipe is complete without some high-quality olive oil to toss the potatoes with. You can also sprinkle more to complete the dish.
- Stock or broth: The potatoes are roasted with the broth, which is the key to their incredibly tender texture. You can use homemade chicken stock, vegetable stock, or store-bought chicken or vegetable stock.
- parsley: Fresh flat-leaf parsley is a feature of Suzy’s recipes and Mediterranean cuisine. Add some freshness to your Greek baked potatoes after they come out of the oven and just before serving.
How to Make Greek Baked Potatoes
Step 1: Preheat the oven
To start, place one of the oven racks in the center of the oven and the second rack towards the top for baking. Then preheat to 400 degrees Fahrenheit.
Step 2: Mix the seasoning
Mix together oregano, thyme, paprika, kosher salt, and pepper.
Step 3: Seasoned and Roasted Potatoes
Combine potatoes, chives, olive oil, garlic, lemon zest, and lemon juice in an ovenproof and roasting-safe baking dish (9 x 13 inches) or large cast-iron skillet. Do not use Pyrex as it cannot get under the broiler. Potatoes should be in a single layer. Pour a little broth around the potatoes to prevent all the delicious seasoning from washing away. Cover with foil and place on the middle rack of the oven. Set a timer for 30-40 minutes and get your home smelling its best!
Step 4: Roast the Potatoes
Once the potatoes are fork-tender (or, as Suzy puts it, “they should fall apart when you touch them with a fork”), remove the foil and bake for a few minutes until browned and crispy. Watch carefully to avoid browning too much. It takes about 3 minutes.
Step 5: Add parsley and serve.
Once the potatoes come out of the oven, simply sprinkle them with a generous amount of chopped fresh parsley. In the pantry section of the cookbook, Suzy mentions that extra virgin olive oil is the first and last thing added to the recipe, and in fact, the ingredient list for this Greek potato recipe does not include a specific amount of olive oil. So I think I would really recommend drizzling a little extra olive oil to top off this dish before serving.
How to Serve Roasted Greek Potatoes
According to Suzy’s recipe headnote to the book, this garlic and lemon potato recipe goes well with “almost everything in this book,” so just pick up a copy. For more ideas, try one of these Mediterranean-inspired dinners while you wait for your copy to arrive.
- Try the Grilled Lamb Burgers with Whipped Feta Cheese, Garlic and Fresh Herbs, or if you don’t eat lamb, the Za’atar Spice Chicken Burgers with Tzatziki or the Chickpea Burgers with Tahini.
- Try it with Ground Turkey Kofta Kebabs or Grilled Lamb Kofta. If it’s too cold to grill, try making lamb loin and a delicious mint cucumber salad.
- Chicken and potatoes are a must for a simple meal with the family. Try balsamic sheet pan chicken thighs or Greek chicken thighs on the grill.
Leftovers, storage and reheating
Store leftovers: Transfer remaining potatoes to a large resealable, airtight container or snap-lock container. If you also pour the broth into the container, the potatoes will continue to absorb the cooking liquid like a marinade, making it even more delicious! Store refrigerated for up to 4 days.
To reheat: Place the Greek Lemon Potatoes in the covered skillet and return to the stovetop over medium heat. Cook, stirring occasionally, until potatoes are hot through, about 6 minutes. If desired, add parsley for serving.
Variations to try
- butter: Some Greek potato recipes add a little butter. At the end, just stir in the soft butter with the parsley.
- Hub: You can always improvise a little herb by choosing fresh herbs instead of dried ones or adding other herbs. Add a little dried rosemary (or fresh) or some chopped mint along with the parsley.
- Potato Wedges: You can use the same technique to shape large potatoes into wedges instead of cutting baby potatoes in half.
- garnish: Serve with a sprinkle of crumbled feta or Parmesan cheese.
Frequently Asked Questions
Greek potatoes, also called patates lemonates, are typically made from thin-skinned, waxy potatoes, so thick-skinned, floury potatoes like russet potatoes, Idaho potatoes, or baking potatoes are not recommended. Instead, choose waxy potatoes like Yukon golds, red potatoes, white potatoes, or purple potatoes! It has a creamy texture suitable for the moist heat cooking used in this dish.
More Potato Recipes
Oven-baked red potato wedges
Za’atar Roasted Fingerling Potatoes with Yogurt Tahini Sauce
Simple Steamed Potatoes with Herbs
Simple Buttermilk Mashed Potatoes
At Healthy Seasonal Recipes, we specialize in cooking. fresh vegetables and create weekday meals. Sign up here to receive more produce-based dinner ideas for free! Please come back if you make this recipe. Please leave a rating and review. I’d love to hear your thoughts! Happy cooking! ~Katie
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Baked Greek Potatoes Recipe
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explanation
Melt-soft roasted Greek potatoes are the perfect easy effort and reward side dish to pair with Greek food. They slow-roast the lemon and garlic, which acts like a marinade and brings out the depth of flavor in the potatoes.
ingredient
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon coarse kosher salt or to taste
- freshly ground black pepper
- 2 pound Baby Yukon Gold PotatoesRub and cut in half.
- 6 large garlic clove, mouse
- Grated zest and juice of 1 lemon (about 1/4 cup juice)
- 1/4 cup extra virgin olive oilAdditional information to provide if desired.
- 1 1/4 cup chicken or vegetable broth Or homemade stock
- 1/2 cup coarsely chopped flat parsley
guideline
- Position one rack in the center of the oven and one rack 6 inches from the top. Preheat oven to 400°F.
- In a small bowl, combine oregano, thyme, paprika, salt, and pepper.
- Stir potatoes, garlic, lemon zest, lemon juice, olive oil, and spice mix into a 9 x 19 broiler-safe baking dish or cast-iron skillet. Pour the broth around the potatoes, leaving a coating of oil and seasoning if possible. Cover with foil and transfer to oven on center rack of oven. Bake the potatoes until fork tender, 30 to 40 minutes.
- Remove the foil and place the baking dish or skillet on the top rack of the oven. Turn the broiler on to high heat. Cook the potatoes until brown and crispy, about 3 minutes.
- Remove potatoes from oven. Add the parsley and season with additional salt and olive oil, if desired. Serve hot.
memo
Store leftovers: Transfer remaining potatoes to a large resealable airtight container or snap-lock container. If you also pour the broth into the container, the potatoes will continue to absorb the cooking liquid like a marinade, making it even more delicious! Store refrigerated for up to 4 days.
To reheat: Place the Greek Lemon Potatoes in a covered skillet and return to the stovetop over medium heat. Cook, stirring occasionally, until potatoes are hot through, about 6 minutes. If desired, add parsley for serving.
nutrition
- Serving Size: 1 cup
- calorie: 272
- sugar: 1g
- province: 17g
- carbohydrate: 27g
- fiber: 6g
- protein: 4g
