Greek Lemon Potatoes
This Greek Lemon Potatoes recipe uses the best russet Idaho® Potatoes that are roasted in a very flavorful liquid made from chicken broth, extra virgin olive oil, fresh lemon juice, garlic and dry oregano. This is a perfect side dish for the Easter holiday or even a quiet night of Greek food at home.
Read Edyta's full post, including prep photos, here.
- 6-7 russet Idaho® Potatoes, medium size, peeled, cut lengthwise in halves or quarters
- 1 1/2 cups chicken broth (see Recipe Tip below)
- 1/2 cup extra virgin olive oil
- 1/3 cup lemon juice, freshly squeezed
- 3 cloves garlic, minced
- 1 tablespoon dry oregano
- 1 tablespoon semolina
- Salt, to taste
- Preheat your oven to 400°F.
- Peel and cut your potatoes into halves or quarters. Place into a 9x13" baking dish.
- Combine chicken broth, olive oil, lemon juice, garlic, and oregano. Now would be the time to check for the saltiness of your liquid. Keep in mind, this is the liquid in which the potatoes will cook and they'll soak up all these flavors, so it needs to be well seasoned. If you taste it and it is too bland, add more salt.
- Add semolina to the liquid, mix well and pour over the potatoes. Cover with foil and roast for 40 minutes.
- Remove from the oven, take off the foil, mix the potatoes and put back in the oven, uncovered for 20-30 minutes; until most of the liquid has evaporated and the edges are slightly crispy.
- Remove from oven and let cool slightly before serving. Garnish with parsley and fresh lemon slices for an extra touch.
Recipe Tip: For a vegan version, you can use vegetable stock. Or for a more intense flavor you can use chicken concentrate dissolved in 1½ cup of water instead of chicken broth (add a little bit at the time until you reach the level of taste and saltiness that you like).
Saturated Fat: 2g