Greek Lemon Potatoes Recipe

Introduction

Greek Lemon Potatoes are a flavorful and comforting side dish known for their crispy edges and tangy lemon-garlic aroma. Roasted to perfection with olive oil and oregano, they make a perfect addition to any meal.

Ingredients

• 1.2 kg / 2.5 lb potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper)
• 1 1/2 cups chicken stock or broth (low sodium)
• 1/2 cup olive oil
• 1/3 cup lemon juice
• 5 garlic cloves, finely grated (using a microplane)
• 1 tbsp dried oregano
• 2 tsp salt
• Lemon wedges, fresh oregano leaves (for garnish)

Instructions

1. Step 1: Preheat the oven to 200°C (390°F) or 180°C fan forced.
2. Step 2: Peel the potatoes. Cut large potatoes into thick wedges approximately 3 cm (1.2 inches) thick, and medium potatoes into three pieces.
3. Step 3: Place the potatoes in a roasting pan. Add chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Toss everything together to coat the potatoes evenly.
4. Step 4: Roast the potatoes for 20 minutes. Then turn them and continue roasting for another 25 to 30 minutes, until most of the liquid is absorbed or evaporated and only oil remains in the pan.
5. Step 5: For crispier potatoes (optional), transfer the potatoes to a separate tray. Tilt the original roasting pan and carefully spoon off excess oil, leaving some juices behind. Drizzle the remaining juices over the potatoes.
6. Step 6: Return the potatoes to the oven and roast for an additional 35 to 40 minutes, turning once or twice, until golden and crispy on the edges.
7. Step 7: Optional: Place the original pan with the garlic juices back in the oven for the last 5 to 10 minutes to reduce and brown the garlic slightly, enhancing the flavor.
8. Step 8: Transfer the potatoes to a serving platter. Drizzle with the reduced garlic pan juices or toss the potatoes in the pan before serving. Garnish with fresh lemon wedges and oregano leaves if desired.

Tips & Variations

• Use waxy potatoes like Yukon Gold or Desiree for the best texture that holds up well during roasting.
• If you prefer a stronger lemon flavor, add additional lemon zest along with the juice.
• For a vegetarian version, substitute chicken stock with vegetable broth.
• Adding a sprinkle of freshly ground black pepper before roasting enhances the flavor.
• To ensure crispy edges, avoid overcrowding the pan to allow even roasting.

Storage

Store leftover Greek Lemon Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven at 180°C (350°F) for 10-15 minutes to restore crispness. Avoid microwaving if you want to keep the edges crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this recipe?

It’s best to use fresh potatoes for roasting as frozen ones may become soggy and won’t crisp up as well.

Can I make this recipe vegan?

Yes, simply replace the chicken stock with vegetable broth and ensure your stock is vegan-friendly. The rest of the ingredients are naturally vegan.

Greek Lemon Potatoes Recipe

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★★★★★

4.4 from 111 reviews

• Author: Isabella
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

Greek Lemon Potatoes are a savory and aromatic side dish featuring tender roasted potatoes infused with lemon juice, garlic, oregano, and olive oil. Slow-roasted to achieve a perfect balance of crisp edges and juicy interiors, this traditional Greek recipe is an easy and flavorful addition to any meal.

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Ingredients

Scale 1x2x3x

Potatoes

• 1.2 kg / 2.5lb potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper)

Marinade & Roasting Liquid

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

Garnish

• Lemon wedges
• Fresh oregano leaves

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Instructions

1. Preheat Oven: Set your oven to 200°C/390°F (180°C fan). This ensures it’s hot enough to roast the potatoes to golden perfection.
2. Prepare Potatoes: Peel the potatoes and cut the larger ones into thick wedges about 3cm (1.2″) thick. Medium-sized potatoes should be cut into thirds to ensure even cooking.
3. Coat Potatoes: Place all the potatoes in a roasting pan and add the chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Toss thoroughly to ensure every piece is well coated with the flavorful mixture.
4. Roast Initial 45 Minutes: Roast the potatoes for 20 minutes, then carefully turn them to promote even cooking. Continue roasting for another 25 to 30 minutes until most of the liquid is absorbed or evaporated, leaving primarily olive oil coating the pan.
5. Optional Crisping: For a crispy finish, transfer the potatoes to a separate tray. Tilt the original pan to scoop off excess oil (retaining some juices), then drizzle this over the potatoes before returning them to the oven.
6. Final Roast of 35-40 Minutes: Roast the potatoes an additional 35 to 40 minutes, turning once or twice, until they are golden and crisp on the edges.
7. Reduce Pan Juices: Optionally return the original pan with garlic juices to the oven for 5 to 10 minutes to reduce and brown the garlic, enhancing its aroma and flavor.
8. Serve: Transfer the roasted potatoes to a serving platter. Drizzle with the reduced garlic pan juices or toss them in the pan for extra flavor. Garnish with fresh lemon wedges and oregano leaves before serving.

Notes

• Use waxy potatoes such as Desiree, Yukon Gold, or Maris Piper for the best texture.
• Opt for low-sodium chicken broth to control saltiness.
• Grating garlic finely with a microplane ensures it disperses flavor well throughout the potatoes.
• You can adjust salt levels to taste; 2 tsp provides a balanced seasoning for this quantity of potatoes.
• The optional crisping step intensifies texture but can be omitted for softer potatoes.
• Reducing the pan juices adds a rich garlicky sauce, which is optional but recommended for extra depth.

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Greek

Keywords: Greek lemon potatoes, roasted potatoes, lemon garlic potatoes, oregano potatoes, easy Greek side dish, Mediterranean potato recipe