What’s Inside: These Greek Lemon Potatoes are made with simple ingredients and are roasted to perfection. Once you see how easy and flavorful they are, you’ll love to make them regularly as a go-to side dish!
Patates Lemonates was my food obsession upon moving to Astoria, Queens while discovering the deliciousness of Greek cuisine. If you’ve been to an authentic Greek restaurant or taverna, you’ve undoubtedly learned that the Greek vegetable side game is unreal.
Take their giant baked beans, olive dips, horta (dandelion greens) or these golden crispy lemon potatoes for example. Eaten family-style, you could easily fill up on sides alone in the Greek culture!
When I first posted this recipe, I begged my Greek Mother-in-Law to help me make these, as you’ll see her hands with the red nail polish in the process photos. In the new fancy photos I’ve posted… that’s the result of YEARS of practice from my husband and me. We make them every Sunday! It’s the same basic recipe, just well-practiced and perfected. We’re quite proud! 😂
I was inspired to share this recipe not just because it’s a favorite and household staple over here… but also because it was originally sponsored by the U.S. Potato Board to celebrate potatoes from around the world!
It got me realizing how every culture I know of has their own favorite potato dish, making potatoes a universal love language if you ask me. Well, for this post, I couldn’t think of a better time to release the crackin’!
I’ve even put my own (albeit small) spin on them… by adding in some turmeric. I couldn’t resist. Everyone makes their lemon potatoes a little different, sometimes you’ll see the recipe call for chicken broth which is tasty too, but we’re just about the lemon and water here. So this recipe is suitable for a vegan diet, or while doing a Whole30, and is naturally gluten-free. Serve these with your favorite sautéed greens and protein like a broiled fish or crispy chicken.
This post was originally sponsored by the U.S. Potato board, all opinions are my own.
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