These Greek Lemon Baby Potatoes are the perfect way to make the most of fresh Irish baby potatoes. Roasted in a rich mixture of chicken stock, garlic, lemon, oregano and dill, they become tender on the inside with deliciously golden, crispy edges. This easy one pan recipe is packed with Mediterranean flavour, takes just 10 minutes to prepare, and makes the perfect side dish for grilled meat, fish or a fresh summer salad. If you're looking for a simple potato recipe that's full of flavour, these Greek lemon potatoes are sure to become a family favourite.
Ingredients
- 500g baby potatoes
- 350ml chicken stock
- 2.5 tbsp olive oil
- Juice of 1½ lemons
- 2 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried dill (optional)
- Salt and black pepper
- 30g feta, crumbled (optional)
Method
- Preheat the oven to 200°C.
- Cut the baby potatoes in half and place them in a large baking dish.
- Pour in the chicken stock, lemon juice and olive oil. Add the garlic, oregano and dill (if using) then stir to combine.
- Season with salt and black pepper, then toss the potatoes so they are evenly coated.
- Roast for 45–50 minutes, turning the potatoes after 20 minutes. Continue cooking until most of the liquid has evaporated and the potatoes are tender with lightly golden, crispy edges.
- If using, sprinkle over the crumbled feta just before serving.
These Greek lemon baby potatoes are delicious alongside grilled chicken, fish or lamb, or enjoy them as a flavour-packed vegetarian side dish.