Greek Style Lemon Roasted Potatoes are the perfect accompaniment to any meal. Crispy on the outside and tender on the inside. Lemon juice, lemon zest, and fresh dill give these potatoes a zingy and satisfying taste that lingers on your tongue for hours. I have had a craving for Greek food ever since we went to Santorini Greek Kitchen last weekend. When I opened up my April issue of Bon Appetit I was immediately drawn to this recipe. I just couldn’t shake the craving for Greek cuisine so I decided to recreate the experience in my own kitchen. The results were fabulous! Not only are these potatoes the perfect way to brighten up a cold spring day, they would be incredible as a summer side dish as well. 
Lemon Roasted Potatoes
Ingredients:
- Nonstick vegetable oil spray
- 4 pounds Yukon gold potatoes, peeled and quartered
- 1/2 cup olive oil
- 1 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice
- 6 tablespoons chopped fresh dill
- 4 teaspoons finely grated lemon peel
- 24 garlic cloves, sliced
Directions:
- Preheat oven to 375°F. Spray 2 large rimmed baking sheets with nonstick spray; set aside.
- In a large bowl, toss potatoes with 1/2 cup olive oil and sprinkle generously with salt and black pepper. Transfer potatoes in single layer onto baking sheets, dividing equally. Roast 30 minutes.
- While potatoes are roasting, make the dressing by whisking extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl. Pour two tablespoons of the mixture into another small bowl and add garlic.
- Divide garlic mixture between baking sheets with potatoes and toss to coat; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
- In a large bowl, toss roasted potatoes with enough of remaining dressing to coat and serve.
Source: adapted from Bon Appetit, April 2011
These look heavenly! I love lemon flavored foods, especially savory ones. I’m bookmarking this for sure.
OMG these look so fresh and delicious I love roasted potatoes and the addition of lemon makes them so fresh.
I’m going to pick up some potatos on the next shopping trip and apply this recipe. I love any excuse to serve them and this combination of flavors sounds wonderful. What did you served as a main course with these? I’m thinking a seafood item would go well with the lemon and dill in this recipe.
I bet these would be great with seafood! I served these with chicken gyros (which I will be posting soon) but they would also be wonderful with the Greek Salsa Chicken recipe on my site, you can get the recipe here. If you give them a try, let me know how they turn out!
What a brilliant idea! I actually have potatoes and lemons on hand right now! I do believe I know what side dish we are eating tonight!
Awwwwweee! Whenever I open your posts, I am in complete AWH! YUM!
I love roasted potatoes. Such a different flavor from boiling. Yum
i love roasted potatoes!!!! yukon gold and red skinned potatoes are my favorite! great recipe~~
I love Greek food and roasted potatoes. Sometimes when I go out to eat and I can’t decide what to get I’ll order my meal based on the sides. And potatoes always win
What a fantastic touch adding lemon, looks very delicious
I would have never thought to put lemon and potatoes together, but these look beautiful and I may just have to try!
I love Greek food! These potatoes look delicious!
These look wonderful. The dill on top is automatically enticing to me since it’s one of my favorite herbs.
My lemon-roasted sunchokes and potatoes are really similar to these, and they are awesome. You’re right- nice, bright flavors!
this looks sooooooooooooo good. i love potatoes… and i would never have thought to add dill to them.. rosemary, yes, but not dill.
This is getting bookmarked.
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Is 24 cloves of garlic right? It seems like an awful lot, I love garlic but not sure if that would not be a bit overpowering. Similar recipes seem to call for between 2 and 4.
Renee,
Yep, you use 24 cloves of garlic for these potatoes. If you give it a try I would love to hear how it turns out for you!