Try this recipe for lemon and dill roasted potatoes that fit perfectly into a Mediterranean or Greek menu.
These quick and easy Greek potatoes make a great side dish for mediterranean style chicken and vegetables or your next gyro night. They’re soft and creamy on the inside and slightly crispy on the outside with hints of lemon, olive oil, and herbs. And the recipe makes 4 servings with 115 calories each, making it possible to have your taters and eat them, too!
Greek potatoes have so much going for them! I like to coat mine in a savory spice rub, before bathing the potatoes in an aromatic broth with lots of lemon and garlic. While roasting in the oven these lemony Greek potatoes soak up all those beautiful flavors, creating a side dish everyone will love!
Definitely a cut above the usual roasted potatoes! The unique thing about Greek Lemon Potatoes is that they are cooked in a heavily flavoured lemon garlic broth so they suck up all that flavour before roasting to golden perfection. They’re utterly addictive!
Laura’s Lemon Roasted Potatoes Recipe:
Ingredients:
5 large potatoes, washed and cut into 1-inch cubes
1/2 cup butter, melted
1/4 cup canola oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon dried dill weed
Instructions:
Preheat the oven to 400°F.
In a large bowl, combine the melted butter, canola oil, lemon juice, minced garlic, salt, black pepper, and dried dill weed.
Add the cubed potatoes to the bowl and toss until they are well coated in the butter mixture.
Spread the potatoes out in a single layer on a large baking sheet.
Roast the potatoes in the preheated oven for 30 to 40 minutes, stirring occasionally, or until they are tender and golden brown.
Serve the lemon roasted potatoes hot, garnished with additional dill weed, if desired.
Enjoy your delicious Laura’s Lemon Roasted Potatoes!