Lemon-Roasted Potatoes Recipe

Lemon-Roasted Potatoes Recipe

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  • Nonstick vegetable oil spray
  • 4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white, and purple), rinsed, halved lengthwise
  • 1 cup extra-virgin olive oil
  • 1/2 cup fresh lemon juice
  • 6 tablespoons chopped fresh dill
  • 4 teaspoons finely grated lemon peel

Recipe Preparation

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.

  • Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.

  • Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.

Nutritional Content

One serving contains: Calories (kcal) 347.5 %Calories from Fat 48.4 Fat (g) 18.7 Saturated Fat (g) 2.6 Cholesterol (mg) 0 Carbohydrates (g) 41.8 Dietary Fiber (g) 4.1 Total Sugars (g) 0.3 Net Carbs (g) 37.8 Protein (g) 4.2 Sodium (mg) 13.5Reviews Section

Recipe Summary

  • 4 large russet baking potatoes (8 medium), peeled and quartered
  • 1/2 cup olive oil
  • 1/2 cup freshly squeezed lemon juice (3 lemons)
  • 1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
  • 1 tablespoon salt
  • 1/4 teaspoon freshly ground black pepper

Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.

Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano serve.

Greek Lemon Potatoes

Welcome back to the final instalment of GREEK WEEK. We started the week with Greek Chicken marinated in the most incredible yogurt marinade, served up a big pan of homemade Greek Baklava on Wednesday and we’re finishing up the week with the much anticipated Greek Lemon Potatoes!

We’re serving all these with a side of fresh Greek Salad and Tzatziki for dolloping (in the Greek Chicken recipe) – and see here for more Greek recipes.

Plate smashing is optional – but loads of garlic in everything is not!

Let’s be clear about one thing up front:

Lemon Rosemary Roasted Potatoes

Side dishes are sometimes overlooked because it becomes an extra thing you have to cook in addition to your entree.

And believe it or not, sometimes I’ll eat, say, a steak, all by itself because I was too lazy to pour rice into the rice cooker. Yes, even that is a struggle.

But with these roasted potatoes, prep time comes to a minimum of 5 minutes – the hardest part is chopping up your garlic. But if you are really lazy, you can sub in garlic powder. I won’t tell.

Now as simple as this is, these babies are blooming with so much flavor, from the fragrant rosemary coupled with the refreshing lemon. And it’s truly a side dish you can pair with every single meal!

Smoky Spanish Potatoes with Garlic & Lemon

For those of you that follow Spain on a Fork, you know my love for potatoes. They´re such a humble and simple ingredient, yet the possibilities are endless. Today, I present to you Smoky Spanish Potatoes with Garlic & Lemon. Truly, one of the best tasting potato dishes ever.

These Smoky Spanish Potatoes with Garlic & Lemon are loaded with a hurricane of flavors, they´re easy to make and it all comes together in about 30 minutes. Serve them as a side dish or even as a tapas appetizer.

To make this dish I used yukon gold potatoes, but you can use any potatoes you like. I also peeled the potatoes, that way they can absorb all that beautiful smoky flavor.

TIPS & TRICKS to Make this Recipe: The real star of these potatoes is the Sweet Smoked Spanish Paprika. It´s what gives this dish that incredible smoky flavor. On another note, I bake + broiled my potatoes at the same time. If your oven doesn´t do both functions, just bake them for an extra 5 to 10 minutes. Making sure to flip them a little over half ways of the cooking time.

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These Greek Lemon Potatoes Have a Secret Ingredient (It Makes Them Truly Life-Changing)

When I went to dinner parties (back when those were a thing), I was always hesitant to ask for the recipe of a dish I liked — especially if the host seemed reticent. I figured they’re busy hosting, they didn’t have it written down, or maybe the dish was a sworn secret. Such was the case when I first encountered the Greek lemon potatoes — the tender, golden potato wedges that turned me into a pushy, insistent bore until I got the recipe.

Food writers don’t get as many dinner invitations as you’d think, so my husband and I were very grateful to be asked to dinner by our friends Dave and Robin. They were nervous to cook for me, but I was thrilled with the casual supper they made, full of sunny Mediterranean flavors reminiscent of their recent trip to Greece: Greek salad with sweet heirloom tomatoes, grilled chicken souvlaki, and a very memorable dish of roasted Greek lemon potatoes.

The garlicky potato wedges looked familiar enough. After all, I had enjoyed them with nearly every meal for an entire summer as an exchange student in Greece, and I’ve made them Stateside a million times. But just when I thought I knew Greek potatoes, I took a bite of these spuds. They were tinged with browned crispy edges, and the insides were so moist they melted in my mouth. The usual flavors were there: garlic, oregano, and the buttery flavor of good olive oil, of course. But then there was a burst of tanginess. Lemony, but with another ingredient — something nuanced, something rich, something impossible to pin down.

I complimented my hosts on the whole meal — especially the potatoes. They looked at each other knowingly and smiled. When I was helping myself to seconds, and remarked again on how good they were, they nodded. “Is that saffron in there?” I guessed. They shook their heads and slyly directed the conversation to our mutual love of travel. After finishing thirds, I pressed them again, “Really, will you tell me what is in these potatoes? They’re amazing.”

Lemon Roasted Potatoes

If you are looking for an easy side dish packed FULL of flavour, you’ve come to the right place. These Lemon Roasted Potatoes are exactly what you need right now. They are quick to prepare and come out of the oven hot and full of lemony deliciousness.



Today I’m sharing with you my beautiful one-pan roasted greek-styled potato recipe. This recipe uses simple ingredients, and most of them are probably already in your fridge or pantry. You can serve them with a variety of veggies, vegan feta cheese, and a main, like my Vegan Donairs.




  • Preheat your oven to 425F.
  • In a lipped baking tray or roasting pan, combine olive oil, lemon juice, broth, oregano rosemary, and pepper. Use a fork to mix it together, you can also do this in a bowl and add it to the tray, but why dirty more dishes?
  • Add chopped potatoes and toss well coat. Sprinkle with salt and arrange the potatoes in a single layer on the pan.
  • Place the potatoes into the oven to roast for 20 minutes.
  • Take the potatoes out of the oven, and sprinkle with the minced garlic, turn them and spoon some of the leftover liquid over them.
  • Arrange them into a single layer again, and roast for another 20 mins, or until the potatoes are golden-brown.
    Serve with chopped herbs and any remaining liquid in the pan.

Full Recipe Measurements & Instructions are down below!

  • Potatoes - you can use any type of potatoes for this recipe. Yukon Gold, Russets, red potatoes or new potatoes fresh from your garden. I suggest peeling the potatoes and cut into halves, then quarters, then eighths to make beautiful wedges.
  • Chicken broth/stock - If you have homemade chicken broth, that is a great option. Otherwise, there are several varieties in the grocery store that come in liquid form, cube or powdered. You can also substitute vegetable broth to make this dish vegetarian.
  • Olive oil - cold pressed, extra virgin olive oil will bring you delicious results in this recipe. It is the healthiest of olive oils. I do not recommend using any other types of oils in this recipe.
  • Lemon juice - fresh squeeze lemon juice is gives these roasted potatoes delicious lemon flavour that soaks right into the potatoes. Fresh is best in this recipe and avoid the bottled version.
  • Garlic - fresh garlic chopped or minced. The finer you chop it, the more garlicky it will be.
  • Oregano - you can use either dried oregano or fresh oregano. Use a 1 tbsp. dried to 3 tbsp. fresh as a rule of thumb for making the substitute.
  • Sea salt - freshly ground Himalayan sea salt is my favourite in this recipe. You can also use table salt.
  • Freshly ground pepper to taste. Yum!
  • Paprika - an optional sprinkle of paprika will add more flavour and it looks great on the finished dish!

Peel potatoes and cut into eighths.

In a 13x9-inch baking dish, combine chicken stock, olive oil, lemon juice and garlic. Add potatoes and stir to coat the potatoes.

Cook in 350°F oven, uncovered for 1 and ½ hours.

As the potatoes roast the tips will turn brown and crispy while the rest of the potato soaks up the chicken broth, lemon juice, garlic and fresh herbs. You do not have to stir during baking!

Check the potatoes with a fork for doneness and roast for another 15 minutes if required.

Pan-Fried Lemon Potatoes

This recipe originally appeared on Giada Entertains: Jade and Giada Day.

Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.

Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside

Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.


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