45 minutes is all you need to make these Roasted Greek Lemon Potatoes. Crispy, lemony oven-roasted potatoes are perfect when scooped up with homemade tzatziki sauce that’s so delicious it will quickly become a family favorite. And you can whip it up while the potatoes roast. So good.
Any variety of potato works well in this recipe, but I prefer starchy potatoes, such as Russets or baking potatoes. Russets get the crispiest skin and roast up deliciously golden brown. These roasted potatoes make a wonderful meal with Greek roast chicken and a salad of chopped bell pepper, English cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese, dressed with flavorful homemade Greek salad dressing.
To make the Roasted Greek Lemon Potatoes, you will need the following ingredients:
Preheat the oven to 425 °F.
On a large sheet pan, toss the potato wedges with ¼ cup olive oil, 1 ½ tablespoons lemon juice, ½ teaspoon lemon zest, 4 unpeeled garlic cloves, ½ teaspoon kosher salt, and black pepper to taste. Use your hands to mix the potatoes. Make sure they are all coated well with the oil, lemon juice, and spices.
Roast for 35-40 minutes or until golden and tender, turning once halfway through cooking.
Once the garlic is roasted, remove it from the baking sheet and squeeze out of the peel. In a bowl, combine 2 cups plain Greek yogurt, grated cucumber, squeezed roasted garlic, 1 minced garlic clove, 1 tablespoon minced dill, and 3 tablespoons lemon juice. Season with salt to taste.
Serve the roasted potatoes with the tzatziki sauce for dipping. Enjoy!
These Roasted Greek Lemon Potatoes are crispy, flavorful, and so satisfying. Easy to put together and pleasing for kids and adults of all ages. Give this recipe a try, and let us know what you think! Leave us a comment, rating, and don’t forget to share.
I tried this recipe. Now I'm in love with lemon potatoes and I could eat only them. Thanks for sharing the recipe.
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