Ready in: 1 hour · Serves: 6 · Technique: Roasting · Storage: Airtight container in the refrigerator for up to 3 days.
Quick Answer
These Greek Lemon Oregano Potatoes are a delightfully crispy and flavorful side dish, perfect for any holiday meal.
As the holiday season approaches in New York City, nothing brings to mind the warmth of family gatherings like a savory side dish that complements any festive spread. These Greek Lemon Oregano Potatoes embody the essence of comfort food, perfectly crisp on the outside and tender on the inside, with a bright lemony zest that will brighten up your table. It's a recipe that has found its way into my heart and home, making it a staple for Thanksgiving and Christmas dinners alike.
A Cozy Holiday Treat
Bringing a taste of the Mediterranean to your holiday table, this recipe transforms simple Yukon Gold potatoes into a spectacular dish that everyone will love. Ideal for meal prep, these potatoes can be made ahead and are sure to impress your guests with their delightful flavors and appealing presentation.
Why You'll Love This Recipe
- Deliciously crispy on the outside and fluffy on the inside.
- Infused with vibrant flavors of lemon and oregano.
- Simple instructions make it perfect for weeknight dinners.
- Versatile side dish pairs well with a variety of main courses.
- Can be prepared ahead of time for gatherings and holidays.
Ingredients
Gather the following ingredients for a delightful dish:
Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into wedges
Seasoning
- 4 cloves garlic, minced
- ½ cup olive oil
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon dried oregano
- Salt and freshly ground black pepper, to taste
Broth
- 1 ¾ cups chicken broth (or vegetable broth for a vegetarian option)
Garnish
- Lemon wedges and fresh oregano, for garnish
How to Make Greek Lemon Oregano Potatoes (Step-by-Step)
This recipe is easy to follow and yields delicious results. Let's get started!
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This ensures a beautiful roast for your potatoes, giving them that golden crust we all crave.
Step 2: Prepare the Potatoes
In a large bowl, combine the peeled and wedged Yukon Gold potatoes with minced garlic, olive oil, fresh lemon juice, dried oregano, salt, and pepper. Toss everything together until the potatoes are well coated.
Step 3: Transfer the Mixture
Transfer the seasoned potatoes into a large 10-inch cast-iron skillet or a baking dish, arranging them in a single layer for even cooking.
Step 4: Add the Broth
Pour the chicken broth around the potatoes, ensuring they are not submerged but well moistened. The broth will steam the potatoes from the bottom while they roast, giving them an irresistible tenderness.
Step 5: Roasting
Place the dish in the preheated oven and roast for about 45-50 minutes. Halfway through, toss the potatoes gently to ensure even browning. You'll know they're ready when they're golden brown on the edges, and the center has a slight jiggle when you shake the pan-indicating a tender, fluffy interior.
Step 6: Garnishing
Once the potatoes are done, remove them from the oven and let them cool slightly. Garnish with fresh lemon wedges and sprigs of oregano for that pop of vibrant color and freshness.
Common Mistakes to Avoid
- Skipping the broth: Don't omit the chicken or vegetable broth; it adds depth and moisture that keeps the potatoes from drying out.
- Overcrowding the pan: Ensure your potatoes are in a single layer; overcrowding will steam them instead of roasting, preventing that crispy exterior.
- Neglecting to toss: Remember to toss the potatoes halfway through cooking; this redistributes the oil and seasoning for even flavor.
Tips and Tricks for Success
- If you have time, let the potatoes marinate in the olive oil, lemon juice, and garlic mixture for an hour or even overnight in the refrigerator. This intensifies the flavors.
- For an extra zing, add finely grated lemon zest to the mixture before roasting. It'll elevate the citrus notes beautifully.
- These Greek Lemon Oregano Potatoes make an excellent side dish not just for Thanksgiving or Christmas but for any weeknight dinner, too. Pair it with roast chicken or grilled fish for a complete meal.
Variations
- Substitute Yukon Gold potatoes with red potatoes or fingerling potatoes for different textures.
- Use fresh oregano instead of dried for a more robust flavor.
- Replace chicken broth with vegetable broth for a vegetarian option.
- Add other herbs like thyme or rosemary for a personalized touch.
How to Serve
- Serve with a squeeze of fresh lemon juice on top for added brightness.
- Garnish with fresh oregano sprigs for an aromatic presentation.
- Pair with a side of tzatziki sauce for a refreshing contrast.
- Enjoy with grilled meats, roasted chicken, or fish for a complete meal.
Make Ahead and Storage
- Make Ahead: Potatoes can marinate in olive oil, lemon juice, and garlic mixture for up to an hour or overnight for enhanced flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes to restore crispiness.
- Freezing: Not recommended, as the texture may be compromised after freezing.
Recipe Notes / What I Learned
During my testing of this recipe, I found that the longer the potatoes marinate, the more flavorful they become, which is a real advantage when prepping for holiday gatherings. I've also embraced the magic of using a cast-iron skillet; it truly enhances the caramelization of the potatoes.
Yield and Serving Size
Yield: 8 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~220 calories · 4g protein · 30g carbs · 10g fat
Recipe by:
Crispy Greek Lemon Oregano Potatoes
Ingredients
Equipment
Method
- Start by preheating your oven to 400°F (200°C). This ensures a beautiful roast for your potatoes, giving them that golden crust we all crave.
- In a large bowl, combine the peeled and wedged Yukon Gold potatoes with minced garlic, olive oil, fresh lemon juice, dried oregano, salt, and pepper. Toss everything together until the potatoes are well coated.
- Transfer the seasoned potatoes into a large 10-inch cast-iron skillet or a baking dish, arranging them in a single layer for even cooking.
- Pour the chicken broth around the potatoes, ensuring they are not submerged but well moistened. The broth will steam the potatoes from the bottom while they roast, giving them an irresistible tenderness.
- Place the dish in the preheated oven and roast for about 45-50 minutes. Halfway through, toss the potatoes gently to ensure even browning. You’ll know they’re ready when they’re golden brown on the edges, and the center has a slight jiggle when you shake the pan—indicating a tender, fluffy interior.
- Once the potatoes are done, remove them from the oven and let them cool slightly. Garnish with fresh lemon wedges and sprigs of oregano for that pop of vibrant color and freshness.
Notes
FAQs
Can I use other types of potatoes?
Yes, while Yukon Gold potatoes are recommended for their creamy texture and buttery flavor, you can also use red potatoes or russets. Just keep in mind that cooking times may vary slightly.
Can these potatoes be made ahead of time?
Absolutely! You can prepare the potatoes up to the roasting step and then refrigerate them. When you're ready to eat, simply roast them as directed. Just be aware that they may take a few extra minutes to cook if they're coming from the fridge.
What should I serve with Greek Lemon Oregano Potatoes?
These potatoes pair wonderfully with grilled meats, such as chicken or fish. They also complement Mediterranean dishes like lamb or stuffed peppers. A fresh salad would be a great side as well!
