Greek Lemon Potatoes (Authentic Recipe with Idaho® Potatoes)

Greek Roasted Lemon Potatoes in the casserole dish

Greek Lemon Potatoes (Authentic Recipe with Idaho® Potatoes)

Course: Side Dish

Cuisine: European, Greek, Mediterranean

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 372kcal

Author: Edyta

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.

Print Recipe

Ingredients

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

Instructions

Preheat your oven to 400°F.
Peel and cut your Idaho® Potatoes into halves or quarters. Place them into the "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 in all these flavors, so it needs to be well seasoned. If you taste it and it is too bland, then add more salt.
Add Semolina to the liquid, mix it well and then pour it over the potatoes. Cover the potatoes with the foil and roast for 40 minutes.
Remove from the oven, take off the foil, mix the potatoes and put them back into the oven, uncovered for 20-30 minutes, until most of the liquid has evaporated and the edges are slightly crispy.
Remove potatoes from the oven, and let them cool off slightly before serving. You may garnish some parsley and some fresh lemon slices for an extra touch. Serve them on your Easter table and I swear they'll have no competition!

Notes

Recipe Tip: For a vegan version, you can use vegetable stock. Or for a more intense flavor, you can use chicken concentrate dissolved in 1 ½ 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).

Nutrition