Greek Lemon Potatoes
Greek lemon potatoes are oil-free roasted potatoes parboiled, then marinated in a lemony garlic sauce and roasted to perfection. Served as a side dish, these Mediterranean roasted potatoes complement any main dish.
Servings: 8 servings
Calories: 87kcal
Ingredients
Greek Potatoes
- 1 ½ pounds Yukon Gold potatoes cut into similar sized pieces (skins on), or potatoes of choice
- 1 Tablespoon Italian seasoning
Lemony Garlic Sauce
- 4 cloves garlic
- 3 large lemons cut in half (remove the bottom of each lemon to allow the lemons to sit flat on the baking sheet)
- 2 teaspoons Trader joe's chicken-less seasoning or poultry seasoning of choice
Garnish
- 1 lemon cut into slices
- ¼ cup parsley
Instructions
Parboil Potatoes
- Wash and cut Yukon Gold potatoes into sized pieces, leaving the skin on.
- Place potatoes in a pot and cover with cold water; add 2 teaspoons of salt
- Bring to a boil and cook for 5-8 minutes until potatoes are slightly softened but not soft.
- Drain and rinse in a colander with cold water to stop the cooking process.
- When cool, place potatoes in a Ziplock bag or comparable container.
Making the Lemony Garlic Sauce
- Preheat the oven to 400 degrees
- Cut the ends off each side of each lemon and cut the lemons in half
- Place the cut side up on a baking sheet lined with a silicone baking sheet or parchment paper
- Put all the garlic cloves into an aluminum foil bundle.
- Roast in the oven for 15 minutes.
- Allow cooling completely before handling.
- Gently squeeze each lemon piece into a small food processor or a high-speed blender using a hand juicer.
- BE CAREFUL: The roasting makes them juicy and fragile.
- Now add the roasted garlic and chickenless seasoning.
- Blend until smooth.
- Pour the lemon garlic sauce into the container with the potatoes.
- Refrigerate for a few hours or overnight.
- Before roasting, drain all the excess lemon sauce from the container with the potatoes and set it aside.
Roasting the potatoes
- Preheat the oven to 425 degrees
- After draining the excess marinade and setting it aside, place the potatoes on a silicone baking mat or parchment paper in a single layer.
- Sprinkle potatoes with Italian seasoning.
- Roast for 30 minutes
- Remove from the oven and transfer the roasted potatoes to a serving platter.
- Pour excess lemon garlic sauce on the roasted potatoes and toss.
- Add lemon slices and parsley as garnish.
Video
Notes
- Cut the potatoes into equal sizes so they parboil and roast evenly.
- You do not need oil to roast potatoes. Parboiling makes the potatoes more porous and moist, and the marinade helps them roast perfectly.
- Marinating overnight is best for overall flavor.
- Be careful when removing and squeezing the roasted lemons for the sauce to avoid burning yourself.
- If your garlic cloves are already peeled, skip wrapping in the aluminum foil and place the peeled garlic cloves into the lemons while roasting.
Nutrition
Calories: 87kcal | Carbohydrates: 21g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 8mg | Potassium: 460mg | Fiber: 4g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 48mg | Calcium: 45mg | Iron: 2mg