This delicious Greek Potatoes with Lemon Vinaigrette recipe is a quick and simple side dish that’s bursting with bright, zesty flavors. Perfectly roasted with a crispy exterior and tender center, these potatoes pair beautifully with any meal. Made with pantry staples like olive oil, lemon, and garlic, it’s a flexible and crowd-pleasing dish you’ll love!
Recipe Ingredients:
- 1 1/2 cups olive oil
- 6 tablespoons fresh lemon juice
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
- 1 tablespoon chopped fresh Italian parsley, plus more for garnish
- Salt and freshly ground black pepper
- 3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
- 1/2 cup chicken stock or canned low-sodium chicken broth
How To Make Greek Potatoes with Lemon Vinaigrette?
- Cut Potatoes Evenly: Make sure all potato wedges are the same size so they cook evenly. Uneven pieces may lead to some being overcooked while others remain underdone.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice gives the dish its bright and tangy flavor. Bottled juice won’t provide the same fresh taste.
- Don’t Skip Turning: Turn the potatoes at least twice while roasting to ensure they cook evenly and get golden brown on all sides.
- Roast on a Single Layer: Spread the potatoes out in a single layer on the baking sheet to avoid steaming. Crowding the pan will prevent them from becoming crispy.
- Finish with Extra Vinaigrette: Drizzle the reserved vinaigrette right before serving to enhance the fresh and zesty flavor, giving the potatoes a perfect finishing touch.
Recipe Tips:
- Cut Potatoes Evenly: Make sure all potato wedges are the same size so they cook evenly. Uneven pieces may lead to some being overcooked while others remain underdone.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice gives the dish its bright and tangy flavor. Bottled juice won’t provide the same fresh taste.
- Don’t Skip Turning: Turn the potatoes at least twice while roasting to ensure they cook evenly and get golden brown on all sides.
- Roast on a Single Layer: Spread the potatoes out in a single layer on the baking sheet to avoid steaming. Crowding the pan will prevent them from becoming crispy.
- Finish with Extra Vinaigrette: Drizzle the reserved vinaigrette right before serving to enhance the fresh and zesty flavor, giving the potatoes a perfect finishing touch.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Greek Potatoes cool completely to room temperature. Store them in an airtight container and refrigerate for up to 3 days.
- Reheat: Preheat the air fryer to 180°C / 350°F. Place the potatoes in a single layer and heat for 5–7 minutes, shaking the basket halfway through, until crispy and hot.
Nutrition Facts
- Calories: 324
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 146mg
- Potassium: 974mg
- Total Carbohydrate: 39g
- Dietary Fiber: 7g
- Sugars: 0.4g
- Protein: 3g
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Greek Potatoes with Lemon Vinaigrette
Description
This delicious Greek Potatoes with Lemon Vinaigrette recipe is a quick and simple side dish that’s bursting with bright, zesty flavors. Perfectly roasted with a crispy exterior and tender center, these potatoes pair beautifully with any meal. Made with pantry staples like olive oil, lemon, and garlic, it’s a flexible and crowd-pleasing dish you’ll love!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 220°C / 425°F.
- Make the vinaigrette: In a medium bowl, whisk together olive oil, lemon juice, shallots, garlic, oregano, and parsley. Season with salt and freshly ground black pepper to taste.
- Prepare the potatoes: Toss the potato wedges with 120 ml / 1/2 cup of the prepared vinaigrette on a large, rimmed baking sheet. Reserve the remaining vinaigrette.
- Add the stock and season: Pour chicken stock around the potatoes on the baking sheet and season the potatoes with additional salt and pepper.
- Roast the potatoes: Roast in the preheated oven for about 45 minutes, turning occasionally, until the potatoes are tender and golden brown.
- Serve the potatoes: Transfer the roasted potatoes to a serving platter. Drizzle with the reserved vinaigrette and garnish with more chopped parsley.
Notes
- Cut Potatoes Evenly: Make sure all potato wedges are the same size so they cook evenly. Uneven pieces may lead to some being overcooked while others remain underdone.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice gives the dish its bright and tangy flavor. Bottled juice won’t provide the same fresh taste.
- Don’t Skip Turning: Turn the potatoes at least twice while roasting to ensure they cook evenly and get golden brown on all sides.
- Roast on a Single Layer: Spread the potatoes out in a single layer on the baking sheet to avoid steaming. Crowding the pan will prevent them from becoming crispy.
- Finish with Extra Vinaigrette: Drizzle the reserved vinaigrette right before serving to enhance the fresh and zesty flavor, giving the potatoes a perfect finishing touch.
Greek Potatoes with Lemon Vinaigrette