Looking for a side dish for your slow cooker gyros? These Greek lemon potatoes are a great option for any meal. Soft inside, slightly crisp outside and infused with lemon.
Alright folks these are not your regular everyday spuds. Not because they take over an hour to cook and convincing you to cook them on a regular basis would be crazy talk (or is it?) but because they are one the best potato side dishes I’ve ever had. Other than the cook time they are actually quite easy to make. The potato wedges are roasted in a mixture of olive oil, water, lemon juice, oregano, and garlic which gets infused through the entire wedge making them both soft and flavorful. Then with the help of a secret ingredient, flour, the outsides get just a little crispy. In the end these potatoes became the stars of my dinner plate despite the beautiful gyro sitting beside them. “And the award for best spot-light stealing side dish goes to…”
One year ago: Oven-Fried Mac and Cheese Ravioli Salad
Two years ago: Baked Banana-Pecan Oatmeal
GREEK LEMON POTATOES
2 lb. yellow potatoes
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup water
1 Tbsp fresh minced oregano (or 1 tsp dried)
1 lemon, juiced
1 tsp all-purpose flour
Salt and pepper, to taste
- Preheat the oven to 400 degrees F. Line a roasting pan (or large rimmed baking sheet) with foil and lightly coat with nonstick spray.
- Cut the potatoes into wedges and place them on prepared pan. In a medium bowl whisk together the remaining ingredients and pour over the potatoes, stirring to coat.
- Bake for 70-80 minutes, flipping halfway through, until a nice golden crust has formed on the potatoes. If all of the liquid absorbs before they are done, add another 1/4 cup of hot water.
Source: Adapted from My Greek Dish.
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