Greek Lemon Potatoes

greek Lemon Potatoes have a lemony flavor with a hint of garlic. They are an slowly roasted potatoes recipe that goes well with so many dinners. If you love gamboge then you will LOVE these lemon potatoes !

Why we love these Greek lemon potatoes the best

They are LEMONY! Cause who wants to eat lemon potatoes with only a hint of lemon flavor?
They are an easy to make side dish that pairs perfectly with my two favorite staple recipes: Perfect Baked Chicken Breasts and Juicy Baked Pork Chops.
Soft inside and lightly crispy on the outside with a few delicious charred bits just for good measure.
One pan = super easy cleanup.

How to make lemon potatoes

Chop the potatoes into wedges then put them in a baking dish with olive oil, lemon juice, and a few spices.
Now bake them for about half an hour.
Gently mix the potatoes around then put them back into the oven for another 30 minutes.

Here’s where you have two options:

Reading: Greek Lemon Potatoes

If you’ve chosen a larger, broil-safe baking dish, you can simply drizzle the potatoes with a little extra olive oil and broil them for a few minutes to give them some color.
If your baking dish is smaller (like the one in the picture) or is not broil-safe, transfer the potatoes (and any juice left in the pan) to a baking sheet before broiling them for a few minutes.

What to serve with this Greek potatoes recipe

Most of the time I serve these potatoes with either my perfect Baked Chicken Breasts or my juicy Baked Pork Chops recipes. I simply adjust the oven temperature at the end of cooking then put the chicken or pork barrel into the oven with the potatoes. While everything is in the oven, I put together a childlike salad ( with one of my front-runner salad dressing recipes ) then dinner is ready .
Mains that go great with these lemon potatoes:
Favorite veggie sides:

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Favorite Potato Recipes

greek Lemon Potatoes have a lemony spirit with a hint of garlic. They are an easy roasted potatoes recipe that goes well with so many dinners. If you love lemon then you will LOVE these gamboge potatoes !
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Ingredients

4

medium

russet potatoes, cut into wedges ( see notes )
¾

cup

fresh gamboge juice, from 3 lemons
¼

cup

olive oil + 2 tablespoons, divided
2

teaspoons

ocean salt
1

teaspoon

each : pepper and marjoram
2

cloves

garlic, finely minced
optional : a top of crimson pepper flakes
¼

cup

minced parsley

Instructions

Preheat your oven to 425 degrees.
Place the potatoes, lemon juice, ¼ cup of the olive oil, salt, pepper, oregano, garlic, and red pepper flakes to a large baking dish and toss to coat.

4 medium russet potatoes,

¾ cup fresh lemon juice,

2 teaspoons sea salt,

1 teaspoon each: pepper and oregano,

2 cloves garlic,

Optional: a pinch of red pepper flakes
Roast the potatoes for 30 mintues then toss and roast them again for another 20-30 minutes, or until the pan is dry and the potatoes have started to brown. For extra color on the potatoes, drizzle them with the remaining 2 tablespoons of oil then broil for 5-7 mintues. ( see notes )
Sprinkle the potatoes with the parsley and serve right aside.
¼ cup minced parsley

Notes

To make potato wedges, quarter the potatoes. I prefer to cut each of the wedges in half so the pieces are smaller. This recipe will work with both boastfully and small wedges .
If you can not broil with your baking dish, you can transfer the potatoes to a sail pan and broil them that means.

Serving:

serving = ⅛ of the recipe