One-Pan Greek Lemon Potatoes

$To make One-Pan Greek Lemon Potatoes, gather these ingredients: - 2 pounds baby potatoes, halved - 1/4 cup olive oil - 3 cloves garlic, minced - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 1 teaspoon dried oregano - 1 teaspoon sea salt - 1/2 teaspoon black pepper - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Using fresh ingredients makes a big difference. Fresh baby potatoes have a firm texture and bright taste. Fresh garlic adds a sharp flavor that elevates the dish. Fresh lemon juice and zest bring a tangy brightness. These flavors work together to create a dish that is full of life. When you use fresh herbs like parsley, you add a pop of color and taste. This ensures your One-Pan Greek Lemon Potatoes shine on the plate. If you cannot find baby potatoes, use regular potatoes. Just cut them into smaller pieces. Instead of olive oil, you could use avocado oil for a different flavor. If you don’t have fresh garlic, garlic powder works too, but use less. For lemon juice, lime juice can be a tasty substitute. You can swap dried oregano with Italian seasoning if needed. These substitutions keep your dish tasty while allowing for flexibility. First, I preheat the oven to 400°F (200°C). This heat makes the potatoes crisp and golden. Next, I grab a large bowl and mix together the olive oil, minced garlic, fresh lemon juice, lemon zest, dried oregano, sea salt, and black pepper. This mixture is the magic marinade. I stir well to combine all the flavors. Then, I add the halved baby potatoes to the bowl. I toss them gently, ensuring every potato gets coated in that tasty marinade. Once the potatoes are ready, I transfer them to a large baking dish or a rimmed baking sheet. I spread them out in a single layer. This step helps them cook evenly. I pop the dish in the oven and set a timer for 40-45 minutes. Halfway through, I take a moment to stir the potatoes. This ensures they roast perfectly on all sides. As the potatoes roast, I watch for visual cues. They should turn a lovely golden brown. I also pay attention to the aroma. The smell of garlic and lemon fills the kitchen, and it’s simply divine. When they are tender and golden, I know they’re done. I remove the dish from the oven and let the potatoes cool for a few minutes. Finally, I garnish them with freshly chopped parsley and serve with lemon wedges for that extra zing. To get the best flavor from your One-Pan Greek Lemon Potatoes, use fresh ingredients. Fresh garlic and lemon really make a difference. Make sure you zest the lemon before juicing it. This adds a bright taste. Mix the marinade well to coat all the potatoes. Let them sit in the marinade for a bit before baking. This step helps the flavors sink in. One common mistake is not cutting the potatoes evenly. If some pieces are larger, they won’t cook the same. Ensure they are all about the same size. Another mistake is not stirring the potatoes halfway through. This helps them brown evenly. Also, don’t skip the fresh parsley garnish. It adds color and flavor. Lastly, avoid using old potatoes. Fresh ones will give you the best taste. You can easily customize this dish to fit your taste. Want it spicy? Add red pepper flakes to the marinade. For a richer flavor, try adding some feta cheese on top before serving. You can swap out oregano for thyme or rosemary for a new twist. If you like more lemon, add extra lemon juice or zest. Serve it with grilled chicken or fish for a full meal. {{image_2}} You can easily add protein to this dish. Chicken, lamb, or fish pairs well with the potatoes. Just season your choice of meat with olive oil, garlic, and lemon. Place it in the same pan as the potatoes. This method allows the flavors to mix. Roast everything together for a complete meal. You will love the extra taste! Feel free to play with herbs and spices. Fresh rosemary or thyme adds great flavor. If you like heat, try adding a pinch of red pepper flakes. You can also swap oregano for dill for a different twist. Each herb or spice will change the dish's overall taste, making it exciting. Serve these potatoes with a fresh salad or grilled veggies. A dollop of Greek yogurt drizzled with olive oil adds creaminess. You can also pair it with pita bread or tzatziki for a fun touch. Lemon wedges on the side give an extra burst of flavor. This dish is versatile and suits many meals! To keep your Greek lemon potatoes fresh, let them cool first. Then, place them in an airtight container. Store them in the fridge for up to three days. If you want to enjoy them later, make sure to keep them away from moisture. This way, they stay tasty and full of flavor. When you're ready to eat the leftovers, you can reheat them easily. Preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet. Heat them for about 15-20 minutes. Stir them halfway through for even warmth. This method helps to keep their crispiness while enhancing their zesty flavor. If you want to freeze the potatoes, do it quickly after cooking. Let them cool completely first. Then, place them in a freezer-safe bag or container. Squeeze out as much air as possible. They will last in the freezer for about two months. When you're ready to eat, thaw them in the fridge overnight and reheat as mentioned above. This helps keep their taste and texture intact. Yes, you can use other potatoes. While baby potatoes are great, you can try Yukon Gold or red potatoes. Cut them into similar sizes. This helps them cook evenly. Different potatoes can offer new textures and flavors. To prep this dish early, follow these steps: - Mix the marinade in advance. - Toss the potatoes in the marinade and store them in the fridge. - You can do this up to 24 hours ahead. - When ready to cook, just take them out and roast. This makes dinner easier and lets the flavors soak in. One-Pan Greek Lemon Potatoes pair well with many dishes. Here are some ideas: - Grilled chicken or lamb for a protein boost. - A fresh salad with greens and feta adds crunch. - Serve with tzatziki for a creamy dip. These sides can make your meal more fun and tasty! This blog covers the key elements of making One-Pan Greek Lemon Potatoes. Fresh ingredients matter for the best taste, and substitutions work well too. I shared step-by-step instructions for easy cooking and tips to avoid common mistakes. Variations let you personalize the dish with different proteins and herbs. Lastly, I provided storage tips to keep your leftovers tasty. Now, you have everything you need to create a delicious meal. Enjoy your cooking!$

Elevate your dinner with these Zesty One-Pan Greek Lemon Potatoes that are bursting with flavor! This easy recipe combines garlic, fresh lemon juice, and aromatic oregano for perfectly roasted potatoes that are both tender and golden. Ready in just 55 minutes, they make for a delicious side dish or a quick weeknight meal. Click through to explore the full recipe and add a zesty twist to your dinner table today!

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Ingredients

2 pounds baby potatoes, halved

1/4 cup olive oil

3 cloves garlic, minced

2 tablespoons fresh lemon juice

Zest of 1 lemon

1 teaspoon dried oregano

1 teaspoon sea salt

1/2 teaspoon black pepper

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and black pepper. Mix well to create a marinade.

Add the halved baby potatoes to the bowl, and toss them in the marinade until they are evenly coated.

Transfer the seasoned potatoes to a large baking dish or a rimmed baking sheet in a single layer.

Place the dish in the preheated oven and roast for about 40-45 minutes, or until the potatoes are tender and golden brown, giving them a stir halfway through for even cooking.

Once done, take them out of the oven and let them cool for a few minutes. Garnish with freshly chopped parsley.

Serve with lemon wedges on the side for an extra zesty kick.

Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4