Lemon Garlic Potatoes

Ingredients

• 680 g (1½ lb)mini potatoes, such as Yukon Gold
• 45 ml (3 tbsp)olive oil
• 1lemon, zested and juiced
• 3 clovesgarlic, minced
• 1 tspdried oregano
• 1 tspsalt
• ¼ tspblack pepper
• 355 ml (1½ cups)vegetable broth or chicken broth

Instructions

1. 1

   Preheat and halve

   Heat the oven to 200°C (400°F). Halve the potatoes and arrange them in a 23 × 33 cm (9 × 13 in) baking dish.

2. 2

   Season the potatoes

   Drizzle over the olive oil, then add the lemon zest, garlic, oregano, salt and pepper. Toss so the potatoes are coated.

3. 3

   Add broth and roast

   Pour the lemon juice and broth down the side of the dish, taking care not to wash the seasoning off the potatoes. Roast for 30 minutes.

4. 4

   Turn and finish

   Flip the potatoes and return the dish to the oven for 25–30 minutes, until the potatoes are tender and their skins are beginning to crisp.

5. 5

   Toss in glaze

   Toss the potatoes in the glaze in the dish and serve. Sprinkle with fresh parsley if desired.

What are lemon garlic potatoes?

These are Greek-inspired roasted potatoes flavoured with lemon, garlic and oregano. The combination of citrus and herbs is a natural partner for Greek-style mains, while the broth helps create a savoury glaze as the potatoes roast.

This version pairs the bright seasoning with mini potatoes and a two-stage roast: they cook in broth first, then finish until tender with some crispness on the skin. Choose vegetable broth to keep the dish plant-based, or chicken broth for a different savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 73 calories, 1g protein, 3g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while olive oil is the main source of fat; the potatoes and broth contribute only a modest amount of protein. Pair a serving with a protein-rich main and vegetables for a more balanced plate.

Choosing the potatoes

Mini potatoes: halving them gives the seasoning plenty of surface to cling to while keeping the pieces substantial. Yukon Gold potatoes are suggested for this recipe.

Even pieces: try to halve potatoes to a similar size so they cook at roughly the same pace.

Keep the seasoning in place

Oil first: toss the potatoes with the oil, zest, garlic, oregano, salt and pepper before adding any liquid. This helps distribute the flavour over their surfaces.

Pour gently: add the lemon juice and broth at the side of the dish rather than over the seasoned potatoes, as directed. That helps avoid rinsing the seasoning away before roasting.

Watch the roasting cues

First roast: give the potatoes the full 30 minutes before turning them, so they have time to cook in the broth and seasoning.

Final roast: after flipping, allow 25–30 minutes more. They are ready when tender and the skins are starting to crisp; check a larger piece with a fork.

Use the pan glaze

The broth, lemon and seasoning collect in the dish as the potatoes roast. Tossing the finished potatoes in this glaze coats them with the concentrated flavour left in the pan.

If some pieces are more browned than others, turn them gently through the glaze so each gets a little of the liquid and seasoning.

What to serve alongside

Serve these potatoes with Greek-style mains and other savoury dishes; their lemon and oregano flavours work especially well alongside grilled or roasted food.

Add a fresh salad or another vegetable to round out the plate. A little fresh parsley is an optional finishing touch mentioned in the method.

Recipe notes & tips

• Zest the lemon before juicing it, which is easier while the fruit is whole.
• Use a baking dish large enough to arrange the potato halves without piling them up.
• Add the broth gently at the side of the dish to keep the seasoning on the potatoes.
• Turn the potatoes carefully at the 30-minute mark so they stay intact.
• Check tenderness with a fork during the final roasting window.
• Toss the potatoes through the pan glaze just before serving.

Variations

• Plant-based: choose vegetable broth to keep the dish plant-based.
• Chicken broth: use chicken broth instead of vegetable broth for a different savoury flavour.
• Fresh parsley: finish with a sprinkle of parsley if you like.
• More lemon: add extra lemon zest for a sharper citrus aroma.
• Potato size: cut larger potatoes into pieces similar in size to the mini potato halves so they cook more evenly.

Common mistakes to avoid

• Pouring over the potatoes: add the broth and lemon juice at the side of the dish so the seasoning stays in place.
• Uneven pieces: halve potatoes to similar sizes so they finish cooking at about the same time.
• Skipping the turn: flip the potatoes after the first 30 minutes for more even roasting.
• Stopping too early: roast until the potatoes are tender and the skins are beginning to crisp.
• Leaving the glaze behind: toss the finished potatoes in the pan liquid before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot, or warm in a pan; the potatoes may be less crisp after storage.

Frequently asked questions