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- 4 medium Yukon Gold potatoes, peeled and cut into wedges - 1/4 cup olive oil - 3 cloves garlic, minced - Juice and zest of 2 lemons - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped for garnish The key to great Baked Greek Lemon Potatoes lies in the essential ingredients. Yukon Gold potatoes are my favorite. They have a creamy texture and soak up flavors well. Olive oil adds richness and helps the potatoes crisp up. Fresh garlic brings a punch of flavor. Lemon juice and zest brighten the dish with a zesty kick. Dried oregano and thyme add a lovely herbal note. Be sure to season with salt and pepper to balance all the flavors. Finally, fresh parsley gives a pop of color and freshness to your dish. - Additional herbs such as rosemary or dill - Lemon slices for garnish - Grated Parmesan cheese You can play around with optional ingredients to make this dish your own. Rosemary or dill can add a unique twist. If you want more lemon flavor, add lemon slices on top before baking. A sprinkle of grated Parmesan cheese can enhance the dish's richness. These choices let you customize the recipe based on your taste. For the complete method, check the Full Recipe for step-by-step instructions. - Preheat your oven to 400°F (200°C). - Grease the baking dish with olive oil. Starting with a hot oven helps the potatoes crisp up nicely. Greasing the dish ensures the potatoes don’t stick. - Combine olive oil, minced garlic, lemon juice and zest, dried herbs, salt, and pepper. This marinade brings out bright flavors. The garlic and lemon make the dish fresh and zesty. You can adjust the herbs to fit your taste. - Toss potato wedges in the marinade. - Arrange in a single layer in the baking dish. Make sure each wedge gets coated well. This ensures every bite is full of flavor. Lay them flat so they cook evenly. - Bake for 45-50 minutes, turning halfway. - Check for doneness and golden color. Turning the potatoes helps them brown on all sides. Look for a golden hue and a fork that goes in easily. This means they’re ready to eat! Feel free to find the full recipe for detailed steps and more tips. - Use Yukon Gold potatoes for creaminess. Their texture makes every bite delightful. - Marinate potatoes longer for better flavor absorption. A few hours can make a big difference. - Serve on a platter with drizzled marinade. This adds a glossy finish and boosts appeal. - Add lemon wedges for a fresh touch. They brighten the plate and enhance flavor. - Top with grated Parmesan before serving. This adds richness and depth to the dish. - Consider adding a sprinkle of chili flakes for heat. It brings warmth without overpowering the lemon. {{image_2}} You can change up the herbs in this dish. Substitute dried oregano with rosemary or dill. Both herbs add a wonderful taste. If you have fresh herbs, use them! Fresh herbs can give a burst of flavor that dried herbs may lack. Want to add some sweetness? A touch of honey works great. It balances the tangy lemon. You can also add feta cheese. This gives a creamy, salty taste that fits the Mediterranean theme. You don’t have to bake these potatoes only. Try air frying for a crispier texture. It cooks faster and uses less oil. If you want a smoky taste, grill the potatoes instead. Grilling adds a nice char and depth of flavor. For more ideas, check out the Full Recipe for Baked Greek Lemon Potatoes! To keep your Baked Greek Lemon Potatoes fresh, allow them to cool first. Once cooled, place them in an airtight container. Store this container in the fridge. Proper storage will help maintain their flavor and texture. When it’s time to enjoy your leftovers, consider reheating them in the oven. This method keeps the potatoes crispy. Preheat your oven to 350°F (175°C) and heat for about 10-15 minutes. If you need a quick option, use a microwave. Just remember, the potatoes might lose some crispiness this way. Can baked potatoes be frozen? Yes, they can! However, the texture may change after freezing. For the best taste, eat them within 1-2 months. Label your container with the date before freezing. This helps you keep track of how long they’ve been stored. Baked Greek lemon potatoes are a simple yet tasty dish. They feature Yukon Gold potatoes, coated in a lemony marinade. The mix includes garlic, olive oil, and herbs. As they bake, the potatoes turn golden and tender. The bright lemon flavor shines through, making every bite fresh and zesty. Yes, you can use other types of potatoes. Red potatoes work well due to their waxy texture. Russet potatoes are also a good choice, giving a fluffier inside. Just remember, each type will give a unique taste and texture. Making this dish vegan is easy! Simply use plant-based oil instead of olive oil. You can also replace any butter with a vegan option. The marinade remains flavorful with lemon, garlic, and herbs, keeping the essence of the dish intact. These potatoes pair perfectly with many dishes. Grilled chicken or lamb adds a nice protein contrast. A fresh Greek salad can brighten up the meal. You can also serve them with roasted vegetables for a healthy side. For the complete recipe, check out the Zesty Baked Greek Lemon Potatoes. Baked Greek Lemon Potatoes offer a tasty blend of flavors and easy prep. We started with key ingredients, like Yukon Gold potatoes, olive oil, and garlic. Then, I shared clear steps to make this dish, along with useful tips for perfect taste. You can also explore recipe variations and learn how to store leftovers. Enjoy trying new herbs or serving with different foods. With this guide, you can make a delicious side dish that brightens any meal. Happy cooking!

Baked Greek Lemon Potatoes

Discover the deliciousness of Zesty Baked Greek Lemon Potatoes that elevate any meal! This easy recipe features crispy Yukon Gold potatoes marinated in a tangy blend of lemon, garlic, and herbs for a burst of flavor. Perfect as a side dish or a light snack, these potatoes are sure to impress. Click through to explore the full recipe and bring a taste of Greece to your kitchen today!
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Ingredients
  

4 medium Yukon Gold potatoes, peeled and cut into wedges

1/4 cup olive oil

3 cloves garlic, minced

Juice and zest of 2 lemons

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and grease a large baking dish with olive oil.

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

      Add the potato wedges to the bowl and toss until they are evenly coated with the marinade.

        Arrange the marinated potatoes in a single layer in the greased baking dish, ensuring they are not overcrowded.

          Bake in the preheated oven for 45-50 minutes or until golden brown and fork-tender, turning the potatoes halfway through cooking for even browning.

            Once done, remove from the oven and let them rest for a few minutes. Garnish with fresh chopped parsley before serving.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                - Presentation Tips: Serve the potatoes on a large platter, drizzling any leftover marinade from the pan over the top for extra flavor and a bright presentation. Add lemon wedges on the side for a fresh touch.