Roasted Lemon Potatoes
Get ready for one of the simplest yet most unique and delicious potato dishes you have ever eaten! This Greek lemon potatoes recipe is inspired by a side of 3 potato wedges I was served with my gyro wrap at a Dallas suburb restaurant earlier this year (Santorini Grill in McKinney, TX). I was blown away and had to go home and try to recreate them! If you live near the restaurant – GO and order their lemon potatoes! If not, then make these Roasted Lemon Potatoes!
It can be tricky to recreate a copycat recipe at home. My first attempt was almost there … but the potatoes stuck to the pan (not enough liquid, and I should have turned them halfway through). For my second attempt, I thought maybe I should add more lemon juice … but that made them too sour. The third time (the recipe below) was the charm!
These are, hands down, my favorite way to make potatoes now! And they take about a half hour to bake.
Greek Roasted Lemon Potatoes — Ingredients:
- 3 large russet potatoes
- 2 Tbsp olive oil
- 1/4 cup fresh lemon juice
- 1/4 tsp fresh lemon zest (optional)
- 1/4 tsp sea salt
- fresh parsley for garnish
Directions:
- Preheat oven to 425 degrees Fahrenheit
- Peel and cut the potatoes into wedges
- Add the potatoes to cast iron skillet or baking dish
- Add the olive oil, lemon juice, lemon zest and sea salt to the skillet/banking dish
- Gently coat the potatoes and then arrange them evenly
- Roast for 15 minutes; then carefully flip the potatoes to other side and roast another 15 minutes or until done
- Garnish with chopped fresh parsley
- Add salt and pepper to taste (I like to add ground Himalayan pink salt and mixed peppercorns before serving, but regular salt and pepper works too!)
Pin it/Save it and make it sometime! If you do, please let me know. That always makes my day!!!
Looking for more delicious and dairy-free side dishes? Check these out:
- Asparagus with Harissa Cashew Sauce – also inspired by an amazing side dish at a restaurant, you’ll want to lick your plate clean with this dish!
- Baked Vegan Cheese Fries – surprise, surprise! These were also inspired by a restaurant, which no longer carries their vegan cheese fries … and I just couldn’t live without them!
- Red Thai Roasted Cauliflower Steaks – these were inspired by cauliflower … and my love of this roasted vegetable!
Roasted Lemon Potatoes
Ingredients
- 3 large russet potatoes (or 5 small)
- 2 Tbsp olive oil
- 1/4 cup fresh lemon juice
- 1/4 tsp fresh lemon zest (optional)
- 1/4 tsp fine sea salt
- finely chopped fresh parsley (for garnish)
- salt and peper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit
- Peel and cut the potatoes into wedges
- Add the potatoes to cast iron skillet or baking dish
- Add the olive oil, lemon juice, lemon zest and sea salt to the cast iron skillet/banking dish
- Gently coat the potatoes and then arrange them evenly
- Roast for 15 minutes; then carefully flip the potatoes to other side and roast for another 15 minutes or until done
- When done and ready to serve, garnish with fresh chopped parsley
- Add salt and pepper to taste ... and enjoy!
