Lemony Greek Potatoes
COMMENTS
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Barbara on
I made this for my family and everyone loved it. Don’t forget the cilantro, makes a big difference.
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Jeanne on
I am making this tonight! Thank you
Lemony Greek Potatoes
Lemony Greek Potatoes
Recipe by Micah Siva (@noshbymicah)
Rated 3.8 stars by 9 users
Category
Side Dishes
Author:
Recipe by Micah Siva (@noshbymicah)
Servings
6
Prep Time
25 minutes
Cook Time
35 minutes
While potatoes are delicious in any form, one of our favorite ways to prepare them is inspired by sunny, flavorful Greek style, filled with zesty lemon, bright herbs, and fresh garlic. Oaktown Spice Shop Greek Seasoning packs a punch of flavor, thanks to flavorful lemon zest, tangy citric acid and a hint of the unexpected, like spearmint and celery seed. We love serving these potatoes with fresh parsley and feta. Paired with grilled salmon skewers, it's the perfect weeknight meal!
Ingredients
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2 lbs Yukon gold potatoes
- 1 cup vegetable or chicken broth
- ⅓ cup lemon juice
- ⅓ cup extra virgin olive oil
- 6 garlic cloves, finely chopped
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1 tablespoon Oaktown Spice Shop Greek Seasoning
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2 teaspoons Mediterranean Oregano
- 1 teaspoon lemon zest
- ¼ cup fresh chopped parsley
- ¼ cup crumbled feta cheese
Directions
- Preheat the oven to 400F.
- Cut the potatoes into wedges, about 1 to 1.5 inches thick. Place in a 9x13-inch baking dish.
- Add the broth, lemon juice, olive oil, chopped garlic, Oaktown Spice Shop Greek Seasoning, oregano, and lemon zest.
- Roast, uncovered for 35 minutes, stir, and roast for an additional 10 to 15 minutes, or until the liquid has thickened slightly and the potatoes are tender.
- To serve, top with the chopped parsley and feta cheese.
This is a great dish, but there were some serious challenges with the method and the amount of oil for me in this recipe. First off you absolutely need to cover the casserole dish for part of the cooking time. I followed the recipe to a t and the small potatoes I used were not done at all and after cooking them longer and covering them the sauce still separated so this was frustrating. Also, I wish I would have cut the amount of olive oil in half at least because this was ALOT! It tasted better the next day but out of the oven it was way too oily to add additional fat from the feta.