This dish is effortless and full of flavor. I would be surprised if it didn't make it in to your weekly rotation. While photographing the potatoes, I had to stop myself from nearly eating the whole pan. The fresh lemony herbaceous aroma entices you before you even take a bite. It's the perfect side for almost any entree, and it's really great to have on hand. In the morning, you could add eggs for a quick breakfast. For lunch, have them over greens like a Nicoise Salad, and for dinner you could bake it with chicken all on one sheet pan for easy cleanup.
Any potatoes will do, but yukon gold have a creamy texture that is perfect for this dish. When cooking for the blog, I used a mix of yukon gold, baby red, and Vitolotte purple potatoes that were on sale. Aren't the colors spectacular?
Lastly, a drizzle of Lemon Olive Oil adds to the creaminess of the potatoes and makes the herb flavors pop.
Greek Lemon Herb Roasted Potatoes
- 8-10 yukon gold potatoes, chopped into chunks
- juice of 1/2 lemon
- 2 tbsp. extra virgin olive oil
- ¼ tsp. sea salt
- ¼ tsp. garlic powder
- ½ tsp. dried oregano
- few sprigs fresh thyme
- 4-5 cloves garlic, smashed
- 3 tbps chicken stock (replace with vegetable stock for vegan/vegetarian option )
- 1 tbsp Lemon Olive Oil
- Preheat oven to 375 degrees. Place a baking sheet into the oven and bring it to temperature while the oven preheats (you want it hot).
- Meanwhile, in a large mixing bowl, combine lemon juice, olive oil, salt, garlic powder, oregano, thyme, and garlic cloves. Toss potatoes in and stir to coat evenly.
- Pour the coated potatoes onto the hot baking sheet and bake for 1 hour, tossing every 20 minutes to get an even brown on all sides. Halfway through cooking, pour stock evenly over potatoes.
- Garnish with a light coating of Lemon Olive Oil and fresh herbs for a beautiful presentation.
Always keep heat below 410 degrees when cooking with extra virgin olive oil. Read: Is it safe to heat olive oil?