Cocotte Lemon Greek Potatoes

These Cocotte Lemon Greek Potatoes are herby, full of citrus and perfect for single servings. Top with fresh dill and feta crumbles!

These Cocotte Greek Lemon Potatoes are a cozy, single-serve spin on a viral favorite. Baby potatoes are chopped and roasted in a cocotte with olive oil, herbs, broth, and plenty of lemon, allowing them to get tender and so so tasty. Cooking them in a cocotte helps everything get nice and caramelized.

You can serve these on their own, or finish them with fresh dill, another squeeze of lemon, and crumbles of feta. The result is vibrant, comforting, and incredibly tasty—perfect as an easy side, a small dinner, or single serve.

This recipe is apart of an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. This recipe reimagines how we make a single-serve, Basque cheesecake, served in a mini cocotte.

If you’re looking for other fun ways to use a mini cocotte, be sure to check out the other recipes in this “Make It Mini” series.

• Single Serving

Cocotte Lemon Greek Potatoes

These Cocotte Lemon Greek Potatoes are herby, full of citrus and perfect for single servings. Top with fresh dill and feta crumbles!

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Ingredients

• ▢ 1 cup baby potatoes
• ▢ 1/2 cup chicken broth
• ▢ 2 tbsp lemon juice + more for topping
• ▢ 1 garlic clove, minced 
• ▢ 1 tbsp chopped dill + more for topping
• ▢ 1 tsp za'atar seasoning
• ▢ Sea salt
• ▢ Pepper
• ▢ Feta cheese crumbles 

Instructions 

• Preheat oven to 400 degrees. Wash and cut potatoes if they are a bit bigger. Add to cocotte. In another cocotte or small bowl, combine chicken broth, lemon juice, garlic, dill, za'atar, salt and pepper. Mix well until combined. 
• Pour over top the potatoes and baked covered, for about 40-50 min or until the potatoes are soft.
• Top with feta crumbles, more lemon juice and fresh dill. Enjoy! 

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