Greek Lemon Roasted Baby Potatoes
These Greek lemon roasted baby potatoes are cooked in one pan with chicken broth, garlic, oregano, olive oil, and fresh lemon juice. The baby Yukon Gold potatoes become tender in the center with golden, lemony edges.
Ingredients
- 900 g baby Yukon Gold potatoes halved
- 5 garlic cloves minced
- 80 ml fresh lemon juice from about 2 lemons
- 120 ml chicken broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon dried oregano
- 80 ml extra virgin olive oil
- 2 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 355°F / 180°C.
- In a large baking dish, whisk together 120 ml chicken broth, 80 ml extra virgin olive oil, 80 ml fresh lemon juice, 5 garlic cloves, minced, 1 tbsp dried oregano, ½ tsp salt, and ¼ tsp ground black pepper.
- Add 900 g baby Yukon Gold potatoes, halved. Toss thoroughly in the lemon-garlic broth, then arrange them in a single, even layer.
- Roast the Greek lemon baby potatoes for 35 minutes, until the centers are fork-tender and the edges are golden. Sprinkle with 2 tbsp chopped fresh parsley and serve warm.
Notes
Keep the Potatoes Even: I halve the baby potatoes into similar-sized pieces so they become tender at roughly the same time.
Give Them Enough Room: I use a wide baking dish and arrange the potatoes in one layer. If they are crowded, they steam instead of developing golden edges.
Do Not Remove the Broth: The lemon-garlic liquid keeps the centers tender as it reduces and coats the potatoes during roasting.
Check the Largest Piece: I pierce one of the larger potatoes with a fork near the end. If the fork slides in easily, they are ready.
Nutrition
Calories: 234kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 0.4mg | Sodium: 278mg | Potassium: 678mg | Fiber: 4g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 37mg | Calcium: 40mg | Iron: 2mg
