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Greek Lemon Potatoes Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 5 servings 1x
  • Category: Side-dishes
  • Method: Roasting
  • Cuisine: Greek
  • Diet: Vegetarian

Description

Greek Lemon Potatoes are a classic Mediterranean side dish featuring crispy, golden potatoes infused with the bright flavors of lemon, oregano, and garlic. Roasted in a rich olive oil and chicken stock bath, these potatoes achieve a tangy, aromatic, and perfectly tender interior with irresistible crispy edges. Ideal alongside grilled meats or Greek salads, this recipe delivers restaurant-quality results at home.

Ingredients

Units Scale

Potatoes

  • 1.2 kg / 2.5 lb potatoes (starchy varieties such as Desiree, Yukon Gold, or Maris Piper)

Braising Liquid & Seasoning

  • 1 1/2 cups low-sodium chicken stock/broth
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 5 garlic cloves, finely grated with microplane
  • 1 tbsp dried oregano
  • 2 tsp salt

Optional Garnish

  • Lemon wedges
  • Fresh oregano leaves

Instructions

  1. Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan) to ensure an evenly hot roasting environment for your potatoes.
  2. Prepare Potatoes: Peel your potatoes. Cut large ones into thick wedges, about 3cm (1.2 inches) thick, and medium ones into 3 roughly even pieces for uniform cooking.
  3. Coat with Flavor: In a roasting pan, combine the potatoes with chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Toss the potatoes thoroughly so that every piece is well coated with the flavorful mixture.
  4. First Roast: Place the roasting pan in the oven and roast the potatoes for 20 minutes. Turn them, then continue roasting for another 25-30 minutes, until most of the liquid is absorbed or evaporated and only oils remain at the bottom of the pan.
  5. Crisping Step (Optional): For extra crispy potatoes, transfer the potatoes to a separate baking tray. Tilt the original roasting pan and scoop out as much oil as possible, drizzling it over the potatoes on the new tray. This intensifies flavor and crispiness.
  6. Second Roast: Place the potatoes back in the oven and roast for an additional 35-40 minutes, turning once or twice until the potatoes are golden and have crispy edges.
  7. Reduce Pan Juices (Optional): While the potatoes are crisping, return the first pan (with leftover garlic juices) to the oven for 5-10 minutes to reduce the juices and turn the garlic golden. This creates a delicious drizzle for serving.
  8. Serve: Arrange the finished potatoes on a serving platter. Drizzle with the reduced garlic pan juices or simply toss the potatoes in them. Garnish with fresh lemon wedges and oregano leaves if desired. Serve immediately for best crispiness.

Notes

  • Use starchy potatoes for the best flavor absorption and texture—avoid waxy varieties.
  • If desired, substitute vegetable stock for chicken stock to make the dish vegetarian-friendly.
  • Grating garlic with a microplane ensures it dissolves into the braising liquid, preventing burnt garlic bits.
  • Do not skimp on salt; potatoes need a generous amount to bring out their flavor.
  • For less crispy potatoes, skip the extra roasting tray step and simply continue roasting in the same pan, but watch for burnt garlic.
  • The crispy step and reducing the pan juices are optional but highly recommended for best flavor and texture.

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 346
  • Sugar: 2g
  • Sodium: 895mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 0mg

Find it online: https://emilyquickdinners.com/greek-lemon-potatoes-recipe/