Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Step 2: In a large bowl, combine the halved baby potatoes, olive oil, lemon juice, lemon zest, garlic powder, dried oregano, salt, and pepper. Toss until the potatoes are evenly coated in the mixture.
- Step 3: Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Make sure they are not overcrowded to achieve maximum crispiness.
- Step 4: Roast the potatoes in the preheated oven for about 30-35 minutes or until they are golden brown and crispy, flipping them halfway through to ensure even cooking.
- Step 5: Once done, remove the potatoes from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley before serving. Enjoy your crispy lemon Greek potatoes!
Notes
- For storage, keep any leftover crispy lemon Greek potatoes in an airtight container in the refrigerator for up to 3 days to maintain their flavor.
- When reheating, place the potatoes in a preheated oven at 375°F (190°C) for about 10-15 minutes to restore their crispiness instead of using the microwave.
- These potatoes pair beautifully with grilled meats or fish, and they make a delightful addition to any Mediterranean-inspired meal, especially when served with a dollop of tzatziki on the side.
- To enhance the flavor even further, consider adding fresh herbs like thyme or rosemary in addition to the oregano, or try using garlic cloves instead of garlic powder for a more robust taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American