Greek Lemon Potatoes

Greek Lemon Potatoes

Ingredients

  • 1.2 kg / 2.5lb potatoes

    Aus: Desiree, US: Yukon Gold, UK: Maris Piper

  • 1 1/2 cups chicken stock/broth

    low sodium, Note 2

  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 5 garlic cloves

    finely grated using microplane, Note 3

  • 1 tbsp dried oregano
  • 2 tsp salt

    Note 4

  • Lemon wedges

    fresh oregano leaves

Directions

  1. 1

  2. 2

    Preheat oven to 200°C/390°F (180°Cfan).

  3. 3

    Cut potatoes: Peel potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick – and medium ones into 3 (see photo in post).

  4. 4

    Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.

  5. 5

    Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.

  6. 6

    To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.

  7. 7

    Roast 35 minutes: Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.

  8. 8

    Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)

  9. 9

    Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired. 

Greek Lemon Potatoes

Greek Lemon Potatoes

5.0(278)

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Ratings & Reviews

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Based on 278 ratings

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5.0(278 reviews)
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About this Recipe

Craving those irresistible, perfectly tender, and tangy roasted potatoes you find in Greek restaurants? This recipe brings the authentic flavors of Greek Lemon Potatoes right to your kitchen, transforming simple ingredients into a dish that's both comforting and vibrant. You'll love how easy it is to achieve such a memorable side dish.

This recipe achieves that signature golden exterior and melt-in-your-mouth interior by slow-roasting potatoes in a savory broth infused with bright lemon, aromatic garlic, and earthy oregano. The extended cooking time ensures deep flavor penetration and a gloriously tender texture that sets these apart from quickly baked versions, making every bite incredibly satisfying.

What you'll experience is a truly harmonious blend of savory and bright flavors. Each potato wedge emerges incredibly tender, deeply infused with the zesty kick of fresh lemon and the pungent warmth of finely grated garlic, all balanced by the herbaceous notes of dried oregano and the savory depth of chicken stock. The long roast develops a rich, complex character, making these Greek lemon potatoes a comforting yet exhilarating addition to any meal. The chosen potato varieties like Desiree or Yukon Gold are key to achieving this ideal texture and flavor absorption, ensuring they hold their shape while becoming exquisitely tender.

To customize, swap chicken stock for vegetable stock to make this naturally vegetarian. While specific potato varieties are recommended for optimal results, you can experiment with other starchy-waxy potatoes you have on hand. For an extra fresh herbal aroma, you could also stir in a few more fresh oregano leaves just before serving.

These versatile Greek lemon potatoes are perfect alongside grilled meats, roasted chicken, or any Mediterranean-inspired main course. Garnish with fresh lemon wedges and a sprinkle of fresh oregano leaves for a beautiful presentation that invites everyone to dig in.

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