Dinner

Lemon Greek Potatoes in Zesty Tomato Sauce

Name: Lemon Greek Potatoes in Zesty Tomato Sauce
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 6 medium russet potatoes, peeled and each cut into 6 long wedges; 1/3 cup (80 ml) olive oil; 1/3 cup (80 ml) freshly squeezed lemon juice; 1 3/4 tsp (10 g) kosher salt; 1/2 tsp (1 g) pepper; 1 tsp (1 g) dried oregano; 1 tsp (1 g) dried rosemary or Italian seasoning; 1 cup (240 ml) chicken broth; 3/4 cup (180 ml) tomato sauce; 4 garlic cloves, minced; Fresh chives and extra lemon slices for garnish, optional

My family looooves my Lemon Greek Potatoes. Today I decided to switch it up and make them in zesty tomato sauce. And turns out, they love these potatoes better than the original version!! So easy to m

3.7 (3)

Prep

20 min

Cook

2hr

Total

2hr 20min

Serves

Style

🍽 Elevated

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My family loves my Lemon Greek Potatoes. Today I decided to switch it up and make them in zesty tomato sauce. And it turns out, they love these potatoes even better than the original version! So easy to make and always a crowd-pleaser!

Ingredients

Servings:

6 medium russet potatoes, peeled and each cut into 6 long wedges
1/3 cup (80 ml) olive oil
1/3 cup (80 ml) freshly squeezed lemon juice
1 3/4 tsp (10 g) kosher salt
1/2 tsp (1 g) pepper
1 tsp (1 g) dried oregano
1 tsp (1 g) dried rosemary or Italian seasoning
1 cup (240 ml) chicken broth
3/4 cup (180 ml) tomato sauce
4 garlic cloves, minced
Fresh chives and extra lemon slices for garnish, optional

Instructions

1
Preheat the oven to 350°F (175°C).
2
Mix all the ingredients together, except potatoes and garnish, in a 9x13 inch (23x33 cm) baking dish, ideally glass or ceramic. Add potatoes and toss them to make sure they are coated with the mixture. Your potatoes should cover the entire bottom of the dish in a single layer, so if your potatoes were too small, you might need to add a few more. Cover tightly with aluminum foil.
3
Bake in the preheated oven covered for 1 hour and 15 minutes, then uncover and finish baking uncovered for about 45 minutes. Gently coat potatoes with what should be a thickened sauce, avoiding breaking your potato wedges. If the potatoes are not tender or the sauce is too runny, then continue baking uncovered for another 15–30 minutes. Serve garnished with parsley and extra lemon slices if desired.

FAQ

Can I make lemon Greek potatoes ahead of time?+

Yes! You can assemble the dish up to 24 hours ahead and refrigerate it covered, then bake when ready. You may need to add 10-15 minutes to the baking time if baking straight from the fridge. Leftovers also keep well in the refrigerator for 3-4 days and taste great reheated.

What can I substitute if I don't have chicken broth?+

Vegetable broth works great as a 1:1 swap for a vegetarian version, or you can use water with a bouillon cube. The dish will be slightly less rich, but the lemon and tomato flavors will still shine through.

Why are my potatoes coming out mushy or not cooked through?+

Make sure you cut your potato wedges evenly (about 1-2 inches thick) so they cook at the same rate, and don't overcrowd the pan—they need to be in a single layer. If they're too thick, they won't cook through by 350°F; if too thin, they'll fall apart in the sauce.

Can I use red potatoes or waxy potatoes instead of russets?+

Red potatoes or fingerlings will work, but they're starchier and less fluffy—reduce your baking time by 10-15 minutes and check for doneness earlier since they cook faster than russets.