Greek Lemon Potatoes are a delicious, zesty side dish that perfectly complements many meals. With their crispy edges and tender insides, these potatoes are infused with the bright flavors of lemon, garlic, and oregano. They’re a staple in Greek cuisine and a wonderful way to elevate your dining experience.
Why Make This Recipe
Making Greek Lemon Potatoes is a great choice for anyone looking to add a burst of flavor to their meal. They’re easy to prepare, requiring just a few simple ingredients, and they roast beautifully in the oven. These potatoes are ideal for family dinners, gatherings, or even a special occasion. Plus, the combination of lemon and garlic makes them irresistible!
How to Make Greek Lemon Potatoes
Follow these straightforward steps to create your own batch of Greek Lemon Potatoes.
Ingredients:
- 2.5 lb (1.2 kg) potatoes (e.g., Desiree, Yukon Gold, Maris Piper)
- 1 1/2 cups low-sodium chicken stock/broth
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 5 garlic cloves, finely grated
- 1 tbsp dried oregano
- 2 tsp salt
- Lemon wedges and fresh oregano leaves for serving
Directions:
- Preheat the oven: Start by preheating your oven to 200°C (390°F) or 180°C fan.
- Cut the potatoes: Peel the potatoes and cut the large ones into thick wedges (about 1.2 inches thick). Cut medium-sized potatoes into three pieces.
- Coat the potatoes: Place the potatoes in a roasting pan and add all the other ingredients. Toss everything well to coat the potatoes evenly.
- Roast for 45 minutes: Roast the potatoes for 20 minutes. Then, turn the potatoes and roast for another 25 to 30 minutes until most of the liquid is absorbed and just oil remains in the pan.
- Crisp the potatoes (optional): For extra crispiness, transfer the potatoes to a separate tray. Tilt the original roasting pan to scoop off as much oil as possible (some juice is fine) and drizzle it over the potatoes.
- Roast for another 35 minutes: Return the potatoes to the oven and roast for 35 to 40 minutes, turning them once or twice until they are golden and crispy on the edges.
- Heat pan juices: If desired, put the pan with the garlic juices back in the oven for the last 5 to 10 minutes to help reduce and caramelize the garlic.
- Plate up: Transfer the potatoes to a serving platter. Drizzle with the reduced garlic pan juices or toss the potatoes in the pan. Garnish with lemon wedges and fresh oregano if you like.
How to Serve Greek Lemon Potatoes
These potatoes are best served hot as a side dish. They pair wonderfully with grilled meats, roasted chicken, or even a fresh Greek salad. Simply place them on a serving platter and add some lemon wedges and oregano for a beautiful presentation.
How to Store Greek Lemon Potatoes
If you have leftovers, let them cool completely, then transfer them to an airtight container. Store them in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 180°C (350°F) until heated through.
Tips to Make Greek Lemon Potatoes
- Choose the right potatoes: Yukon Gold, Desiree, or Maris Piper work best for this recipe.
- Don’t skip the garlic: Fresh garlic adds a lot of flavors, so be generous when grating it.
- Crispiness tip: For extra crispy potatoes, make sure there’s plenty of space in the roasting pan, allowing hot air to circulate.
Variation
You can add herbs like rosemary or thyme for a different flavor twist. Another option is to sprinkle some feta cheese on top just before serving for a salty, creamy addition.
FAQs
Can I use other types of potatoes?
Yes, while Yukon Gold and Maris Piper are recommended, you can use any potato suitable for roasting.Is it possible to make these potatoes vegan?
Absolutely! You can substitute the chicken broth with vegetable broth to make this dish vegan-friendly.Can I prepare these potatoes ahead of time?
Yes, you can prep the potatoes and marinate them in the liquid the day before. Just roast them fresh when you’re ready to serve!
Greek Lemon Potatoes
Ingredients
Main Ingredients
- 2.5 lb 2.5 lb (1.2 kg) potatoes (e.g., Desiree, Yukon Gold, Maris Piper) Choose potatoes suitable for roasting.
- 1.5 cups 1 1/2 cups low-sodium chicken stock/broth Can substitute with vegetable broth for vegan option.
- 0.5 cup 1/2 cup olive oil Extra oil for crispiness, as needed.
- ⅓ cup 1/3 cup lemon juice Fresh lemon juice recommended.
- 5 pieces 5 garlic cloves, finely grated Fresh garlic adds much flavor.
- 1 tbsp 1 tbsp dried oregano
- 2 tsp 2 tsp salt
- Lemon wedges and fresh oregano leaves for serving For garnish.
Instructions
Preparation
- Preheat your oven to 200°C (390°F) or 180°C fan.
- Peel the potatoes and cut the large ones into thick wedges (about 1.2 inches thick). Cut medium-sized potatoes into three pieces.
- Place the potatoes in a roasting pan and add all the other ingredients. Toss everything well to coat the potatoes evenly.
Cooking
- Roast the potatoes for 20 minutes. Then, turn the potatoes and roast for another 25 to 30 minutes until most of the liquid is absorbed and just oil remains in the pan.
- For extra crispiness, transfer the potatoes to a separate tray. Scoop off as much oil as possible from the original roasting pan and drizzle it over the potatoes.
- Return the potatoes to the oven and roast for another 35 to 40 minutes, turning them once or twice until they are golden and crispy on the edges.
Finishing Touches
- If desired, put the pan with the garlic juices back in the oven for the last 5 to 10 minutes to help reduce and caramelize the garlic.
- Transfer the potatoes to a serving platter. Drizzle with the reduced garlic pan juices or toss the potatoes in the pan. Garnish with lemon wedges and fresh oregano.
