These Greek inspired Lemon Garlic Roasted Potatoes are easy to make with whole food ingredients. Versatile, creamy soft, and full of fresh flavor. A healthy side dish recipe that is gluten free, dairy free, paleo, and whole30.
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I love a good roasted vegetable recipe! Something about roasting really brings out the flavor, and it involves a lot less hands on time than typical stove top recipes. It's great to be able to stick something in the oven and essentially forget about it, especially if you have kids at home who (for some reason) like to start acting up during dinner prep. If you figure out why that is, please let me know because I've been wondering!
Greek Roasted Baby Potatoes with Lemon and Garlic
These Greek-inspired Lemon Garlic Roasted Potatoes are one of my favorite side dish recipes, and they go with so many different main dishes. While I prefer to serve them with a roasted chicken (like my Rosemary Dutch Oven Chicken), they can work with almost any protein, and they are great for reheating as leftovers too!
If you've never had Greek potatoes before, you're in for a real treat! They are roasted gently, and then we add the liquids and continue to roast until the liquid is absorbed. This results in crispy edges, with soft and pillowy insides. They are one of my favorite sides for eating with Chicken Shawarma, but I really could eat them any time, any where.
A Versatile and Healthy Potato Side Dish
Not only are these Lemon Garlic Roasted Potatoes super versatile and easy, but they are healthy AND delicious. Made with whole food ingredients, they are dairy free, gluten free, whole30, AND paleo.
For me, there is something special about simple whole, healthy food made with quality ingredients and served with love. These roasted potatoes are exactly that, and I just can't get enough!
Let's get started.
Ingredients
- Baby potatoes: This recipe calls for Yukon Gold baby potatoes, but you can use regular potatoes if that's what you have on hand. Just wash them well and chop them into 1" chunks.
- Chicken broth: You can use store bought, or you can use homemade chicken broth OR homemade bone broth if desired.
- Olive Oil: This gives this dish that true Mediterranean taste, and so I recommend sticking with olive oil if possible. You can definitely use avocado oil if you prefer.
- Lemon: Some juice for the baking process, and for some wedges for garnish if desired.
- Garlic: I highly recommend you use fresh garlic, but you can use "jarlic" if you absolutely must. But next time? Make sure you have fresh on hand, okay?
- Parsley: Fresh parsley adds such a lovely touch and bright splash of color.
- Salt and pepper: Not much in the way of seasoning, since the fresh ingredients speak for themselves.
How to Make Lemon Garlic Roasted Potatoes
Preheat the oven to 400F and chop your baby yukon gold potatoes into 1" chunks.
Add your baby chopped baby potatoes to a large mixing bowl.
Throw in the minced garlic and chopped parsley.
Add in the salt and pepper and toss the potatoes to combine.
Pour in the olive oil, and toss the potatoes to ensure the oil evenly coats all of the potatoes.
Spread the coated potatoes into a baking dish, scraping the sides of the bowl to ensure all of the garlic, parsley, and olive oil transfers as well.
Roast the potatoes in your preheated oven for 20 minutes.
Remove the pan from the oven and toss the potatoes well to ensure even cooking. Pour in the chicken broth and lemon juice. Stir to coat the potatoes.
Return to the oven and bake for an additional 30 minutes. Remove the potatoes from the oven, and use tong to toss the potatoes one last time.
Return the potatoes to the oven and bake for an additional 25-30 minutes, or until the potatoes are browned and cooked through. Or, until most of the liquids have been evaporated.
Serve immediately with additional chopped parsley and lemon wedges, if desired.
Substitutions
Without baby potatoes: If you can't find baby potatoes, you can still make this recipe. Cut regular sized Yukon Gold potatoes into 1 to 1 ½" chunks, ensuring the skins are scrubbed and blemish free. If your skins are in rough shape, you can opt for peeling your potatoes before cutting into chunks.
Olive oil: If you don't have olive oil on hand, or prefer not to cook with it, you can use avocado oil in its place.
Fresh parsley substitute: If you don't have fresh parsley, you can use one of the following: chervil, tarragon, or 1-2 tablespoons of dried parsley.
Frequently Asked Questions
No, they are not the same. New potatoes are the first potatoes of the growing season, and are harvested before the skins have had the chance to become thickened. Baby potatoes are the small potatoes from a harvest of a standard harvest of potatoes, but they can also be specifically bred to grow small.
Baby potatoes are ideal for roasting, potato salads, or any recipe where the skins are left on the potatoes. Since baby potatoes are tedious to peel, they work well in applications that don't require for the skins to be removed.
Yes you can! Simply cut your baby potatoes into the size determined in your recipe, and place in a bowl of cold water. Ensure all of the potato chunks are covered by the water. Cover the bowl with plastic wrap or a lid and place in the fridge until you're ready to prepare your potatoes. If you will be roasting your potatoes, it's recommended to pat dry your potatoes after draining them from the bowl of water. This will make for less steam in the oven, and a crispier end result.
No one potato is better than the other, they just have different uses and it is, of course, a matter of taste. Baby potatoes work well for roasting, while regular potatoes are better for baking and boiling.
Baby potatoes require more hands on work during processing than do regular potatoes. They must be cleaned more thoroughly, sized, and inspected more than typical potatoes. For this reason, they run a bit pricier. They will save you time though, since you won't need to peel them, and chopping is greatly reduced.
Yes. Use about 1 teaspoon of dried parsley for every 1 tablespoon of fresh parsley.
More Roasted Vegetable Recipes:
- Brown Sugar and Cinnamon Roasted Carrots and Onions
- Roasted Garlic Parmesan Cauliflower - Crunchy Creamy Sweet
- Sheet Pan Oven Roasted Vegetables - Lil Luna
- Garlic Herb Roasted Potatoes, Carrots, and Zucchini - Eat Well 101
- Roasted Greek Vegetables - Easy Peazy Meals
Lemon Garlic Roasted Potatoes
A flavor packed side dish that pleases all palates! These Lemon Garlic Roasted Potatoes are gluten free, dairy free, paleo, whole30, and vegan! This classic Greek inspired dish is lemony, garlicky, and oh-so-delicious!
Ingredients
- 4 pounds baby Yukon Gold potatoes, cut into 1" cubes
- 6-8 cloves of garlic, peeled and minced
- 1 tablespoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup coarsely chopped parsley
- ½ cup extra virgin olive oil
- ½ cup chicken broth
- ½ cup freshly squeezed lemon juice (about 2 lemons)
Instructions
- Preheat the oven to 400F.
- If you haven't already, wash and dry your baby Yukon gold potatoes. Cut the potatoes into 1" chunks, leaving the peels on.
- Add the chopped potatoes to a large bowl. Then, add the minced garlic and chopped parsley.
- Add the kosher salt and ground black pepper to the potatoes. Toss well to combine.
- Pour the olive oil into the potatoes and toss well to coat all of the potatoes with the oil.
- Transfer the potatoes to a 9 X 13 glass baking dish. Use a silicone spatula to ensure all of the oil coating the bowl is transferred with the potatoes.
- Spread the potatoes evenly into the dish, and bake in the preheated oven for 20 minutes.
- Remove the pan from the oven and toss the potatoes well to ensure even cooking.
- Pour in the chicken broth and lemon juice. Stir to coat the potatoes.
- Return to the oven and bake for an additional 30 minutes.
- Remove the potatoes from the oven, and use tong to toss the potatoes one last time. Return the potatoes to the oven and bake for an additional 25-30 minutes, or until the potatoes are browned and cooked through. Or, until most of the liquids have been evaporated.
- Serve immediately with additional chopped parsley and lemon wedges, if desired.
Notes
Potatoes:
If you can't find baby Yukon gold potatoes, you can use whole Yukon gold or any yellow potato. Just be sure to clean and chop into 1" cubes to ensure for the most even cooking and consistent cook time.
Nutrition Information:
Yield: 8 Serving Size: Approximately 1 cupAmount Per Serving: Calories: 341Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 563mgCarbohydrates: 51gFiber: 6gSugar: 3gProtein: 6g
Nutrition information is an estimate only.
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