Difficulty Medium
Cook Time 30 min
Heat None
These Creamy Greek Lemon Herb Potatoes are a delightful side dish featuring Yukon Gold potatoes, infused with zesty fresh lemon juice, aromatic olive oil, and fragrant herbs. The combination of chicken broth and rich olive oil creates a velvety texture that's simply irresistible. Elevate your meals with this creamy, tangy, and herbaceous dish that will have everyone asking for seconds!
✨ AI Summary Step-by-Step Cooking Guide Ingredients 2 lbs Yukon Gold potatoes, peeled and cut into chunks 1/4 cup olive oil 1/4 cup fresh lemon juice 1/4 cup sour cream or Greek yogurt 1 cup chicken broth 8 cloves garlic, minced 1 medium red onion, diced 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped 1 teaspoon Italian seasoning 1 teaspoon chicken bouillon 1 teaspoon salt 1/2 teaspoon black pepper Optional: 1 tablespoon Zatar seasoning Directions 1 Preheat your oven to 400°F (200°C) if roasting the potatoes. 2 In a large pot, combine the Yukon Gold potatoes, chicken broth, and enough water to cover them. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and set aside. 3 In a mixing bowl, whisk together the olive oil, fresh lemon juice, sour cream or Greek yogurt, minced garlic, diced red onion, rosemary, thyme, Italian seasoning, chicken bouillon, salt, and black pepper until well combined. 4 If roasting, spread the cooked potatoes on a baking sheet, pour the herb mixture over them, and toss to coat. Roast in the oven for about 15 minutes until golden and crispy. 5 If boiling, return the potatoes to the pot, add the herb mixture, and gently stir to coat the potatoes in the creamy sauce. 6 Adjust seasoning to taste, adding more salt, pepper, or lemon juice if desired. 7 Serve warm, and if you’ve roasted chicken thighs, feel free to mix in some of the chicken drippings for extra flavor. Enjoy!
Reviews Loading reviews...
