Potatoes are versatile ingredients that can be cooked in countless ways. This Greek-style lemon potato recipe is a simple and delicious way to enjoy this classic side dish. The tangy lemon-dill sauce adds flavor to the tender roasted potatoes.
For best results, drain and reserve excess cooking liquid after 45 minutes. Then, place the skillet back in the hot oven for another 5 minutes or until the potatoes are nicely browned and crispy on the edges.
Prep time: 20 minutes
Cook time: 50-55 minutes
Serves: 4-6
Ingredients:
2½ lbs. Russet or other starchy potatoes, peeled and cut into thin wedges
1 t. garlic powder
Sea salt and black pepper, to taste
¾ c. chicken broth
¼ c. extra virgin olive oil
½ c. fresh lemon juice
2 t. fresh lemon zest, preferably organic
½ T. dried oregano
Optional: Fresh oregano for garnish
Directions:
- Place the top oven rack in the center position and preheat the oven to 400°F.
- Prep and arrange the potatoes in a single layer in a large cast iron skillet. Sprinkle with the garlic powder and season with salt and black pepper to taste. Set aside.
- Whisk together the chicken broth, olive oil, lemon juice, lemon zest, and oregano in a medium bowl and pour over the potatoes.
- Place the skillet in the preheated oven and cook for 25 minutes. Then, carefully turn the potatoes and return them to the oven for another 25 minutes.
- After the cooking time is complete, remove the skillet from the oven, carefully drain it, and reserve any excess liquid. Return the skillet to the oven for another 5 minutes or until the potatoes are nicely browned on the edges.
- Remove from the oven and cool slightly before serving with some reserved cooking liquid drizzled on top. Enjoy!
Serve our Greek-style lemon potatoes with grilled chicken, fish, or roasted vegetables for a complete and satisfying meal. This recipe is perfect for a weeknight dinner or a summer gathering.
