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Greek Lemon Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 4 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 5 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Greek
  • Diet: Halal

Description

Greek Lemon Potatoes are a classic Mediterranean side dish featuring tender roasted potatoes infused with garlic, lemon, oregano, and olive oil, creating a perfect balance of tangy and savory flavors. These potatoes are roasted slowly until golden and slightly crispy, absorbing the aromatic broth which enhances their natural earthiness. Ideal for pairing with grilled meats or vegetarian meals, this recipe highlights the vibrant taste of fresh lemon and fragrant oregano.

Ingredients

Potatoes

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

Liquid and Seasonings

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

Garnish

  • Lemon wedges
  • Fresh oregano leaves

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F), or 180°C if using a fan-forced oven.
  2. Prepare Potatoes: Peel the potatoes. Cut large potatoes into thick wedges approximately 3cm (1.2 inches) thick. Medium-sized potatoes should be cut into three pieces.
  3. Coat Potatoes: Place the cut potatoes in a roasting pan. Add the chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Toss everything together well to evenly coat the potatoes with the mixture.
  4. Initial Roast: Roast the potatoes for 20 minutes in the oven. After 20 minutes, turn the potatoes carefully to ensure even cooking. Continue roasting for another 25 to 30 minutes until most of the liquid is absorbed or evaporated, leaving mainly olive oil in the pan.
  5. Optional Crisping: Transfer the potatoes onto a separate tray for crisping. Tilt the original roasting pan and carefully scoop out excess oil, leaving some juices to pour back over the potatoes. Drizzle these remaining juices evenly over the potatoes.
  6. Final Roast: Return the potatoes to the oven and roast for an additional 35 to 40 minutes, turning once or twice during this time. Roast until potatoes are golden brown with slightly crispy edges.
  7. Reduce Pan Juices: While the potatoes finish roasting, place the original roasting pan containing the garlic juices back in the oven for 5 to 10 minutes to reduce and caramelize the garlic, making it golden and flavorful.
  8. Serve: Transfer the roasted potatoes to a serving platter. Drizzle the reduced garlic pan juices over the top or toss the potatoes in the juices directly. Garnish with fresh lemon wedges and fresh oregano leaves if desired.

Notes

  • Choose waxy potatoes like Desiree, Yukon Gold, or Maris Piper as they hold their shape well when roasted.
  • Use low sodium chicken stock or broth to better control the saltiness of the dish.
  • Grating garlic finely helps infuse maximum flavor without large chunks.
  • Be mindful of the salt amount especially when using store-bought broth as some may already contain salt.
  • For extra crispy edges, transferring to a separate tray and reducing oil helps achieve a better texture.
  • This dish pairs wonderfully with grilled meats, roasted chicken, or as part of a vegetarian plate.

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