Greek Potatoes with Lemon and Dill

I don’t know if this a solely greek recipe, but it is my favorite side item at my favorite greek tavern nearby. They travel home to Greece each summer and that means months for me that I can’t stop in for an authentic bite to eat. So I created this copy-cat recipe so I can have them at home anytime.

This is a super easy side to make and goes so great with a wide range of main entrees. But I always always use the leftovers in my Breakfast Tacos, be sure to check them out!

Jump ahead if you don’t want the play by play 😉

With just a few ingredients and very little prep, these are an easy crowd please bursting with flavor

Start by preheating your oven to 400 degrees and peeling and cubing up your potatoes into large chunks or wedges.

Place your potatoes in a large baking dish and toss with the olive oil and juice of 2 whole lemons.

Add in your seasonings and toss once more.

Spread the potatoes evenly in a single layer and Pour the broth over the potatoes

Roast uncovered at 400 for 45 mins to 1 hour. Checking that potato is cooked through starting around minute 45 until a fork can easily pierce through the largest section of a potato

Remove from oven and add butter and more fresh dill. Allow butter to melt and mix gently for a silky saucy finish.

Enjoy! ❤️

Greek Potatoes with Lemon and Dill

Simple and elegant Potato side that is packed with flavor from the Lemon and Fresh dill. Buttery and delicious with so many main entree options.

Author: admin Cooking Method: Baking, Roasting Cuisine: American, Greek Courses: Sides

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Ingredients

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• 3 Pounds Potatoes (Peeled and cut thickly)
• ¹⁄₃ Cup Olive oil
• 2 whole Lemons (juiced)
• 1 Tsp Oregan (optional)
• 2 Tbsp Fresh dill (or 1 tbsp dried)
• 3 Tsp Salt
• 1 Tsp Garlic powder
• ¹⁄₂ Tsp Pepper (to taste)
• 3 Cups Chicken Broth
• 3-4 Tbsp Butter

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Peel and chop your potatoes into large chunks and add to a large bowl or straight into a casserole dish if you have enough room to mix in it

3. Add to potatoes the olive oil and lemon juice and toss to coat

4. Season with salt, garlic powder, dill, pepper, and oregano; toss once more to distribute the seasonings

5. Spread evenly in a deep casserole dish (2 inches deep or more) and Pour chicken broth over potatoes
6. Roast uncovered in preheated oven until tender and cooked through, about 45min to 1 hour
7. Let cool slightly then add butter, allow butter to melt
8. Add more fresh dill and toss gently with melted butter for a silky saucy finish
9. Serve with a fresh squeeze of lemon if desired

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