Patates Lemonates (Greek Lemon Potatoes)
Enjoy these flavorful Greek Lemon Potatoes, roasted to perfection with garlic, oregano, and fresh lemon juice for a bright, savory side dish.
Ingredients
olive oil
- 1/2 cup extra-virgin olive oil, divided
potatoes
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
salt
- Kosher salt
garlic
- 2 cloves medium garlic cloves (10g), lightly crushed
chicken stock or water
- 3/4 cup homemade chicken stock or low-sodium chicken broth, or water
lemon juice
- 1/4 cup freshly squeezed lemon juice from about 3 lemons, divided
oregano
- 2 teaspoons dried oregano
Instructions
- Preheat oven to 425°F (220°C). Heat 2 tbsp olive oil in a skillet over medium-high heat. Brown potatoes on one side, then flip and brown the other side. Add garlic, cook 1 min, then stir in remaining oil, stock, 3 tbsp lemon juice, and oregano. Bring to boil.
- Transfer skillet to oven and roast until potatoes are tender and most liquid evaporates, 25-30 minutes. Remove from oven, stir in remaining lemon juice, and season with salt. Serve hot.
Notes
Use fresh lemon juice for the best flavor and adjust salt to taste.