Greek Lemon Potatoes Recipe

Introduction

Greek Lemon Potatoes are a classic side dish that perfectly combines tangy lemon, fragrant oregano, and tender roasted potatoes. This recipe yields crispy, flavorful wedges ideal for any meal, especially alongside grilled meats or Greek-inspired dishes.

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 and fresh oregano leaves for garnish

Instructions

1. Step 1: Preheat the oven to 200°C (390°F) or 180°C fan.
2. Step 2: Peel the potatoes. Cut large potatoes into thick wedges about 3cm (1.2 inches) thick, and medium-sized potatoes into thirds.
3. Step 3: Place the potatoes in a roasting pan. Add the chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Toss everything well to coat the potatoes evenly.
4. Step 4: Roast the potatoes for 20 minutes. Then turn them and roast for an additional 25 to 30 minutes until most of the liquid is absorbed or evaporated, leaving mostly oil in the pan.
5. Step 5: To crisp the potatoes, transfer them to a separate baking tray. Tilt the original roasting pan and skim off excess oil, leaving some juice. Drizzle this back over the potatoes on the new tray.
6. Step 6: Roast the potatoes in the oven for 35 to 40 minutes, turning once or twice, until they are golden and slightly crispy around the edges.
7. Step 7: (Optional) Return the original pan with the garlic juices to the oven for 5 to 10 minutes to reduce and brown the garlic.
8. Step 8: Transfer the potatoes to a serving dish. Drizzle the reduced garlic juices over the potatoes or toss them together. Garnish with lemon wedges and fresh oregano leaves before serving.

Tips & Variations

• Use a firm potato variety like Yukon Gold or Desiree for the best texture after roasting.
• Adding a splash of white wine to the cooking liquid can enhance the flavor.
• For a vegetarian version, substitute chicken stock with vegetable broth.
• Grate garlic finely to infuse more flavor and avoid large pieces in the final dish.

Storage

Store leftover Greek lemon potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 180°C (350°F) to maintain crispness, or warm carefully in a skillet over medium heat. 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 lemon zest instead of lemon juice?

Lemon juice provides acidity and moisture necessary for the potatoes to roast properly, so it’s best not to replace it entirely with zest. You can use zest alongside the juice for extra lemon flavor.

What if I don’t have a microplane for the garlic?

If you don’t have a microplane, finely mince the garlic cloves to help them release their flavor evenly throughout the dish.

Greek Lemon Potatoes Recipe

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★★★★★

4.9 from 107 reviews

• Author: Thomas
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

A classic Greek side dish featuring tender potatoes roasted with fragrant garlic, oregano, and tangy lemon juice, resulting in crispy edges and a flavorful, aromatic finish. Perfect for pairing with grilled meats or as a vegetarian option.

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Ingredients

Scale 1x2x3x

Potatoes

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

Seasoning and Sauce

• 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) or 180°C fan to prepare for roasting the potatoes.
2. Prepare Potatoes: Peel the potatoes and cut the large ones into thick wedges about 3cm (1.2 inches) thick, and medium ones into thirds for even cooking.
3. Coat Potatoes: Place the cut potatoes in a roasting pan along with chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Toss everything thoroughly to coat the potatoes evenly.
4. Roast Initial Phase: Roast the potatoes for 20 minutes, then turn them to ensure even cooking. Continue roasting for an additional 25 to 30 minutes until most of the liquid is absorbed or evaporated, leaving mainly oil in the pan.
5. Optional Crisping: For crispier potatoes, transfer the potatoes to a separate tray. Tilt the original pan and remove excess oil, leaving some juices. Drizzle the remaining juices over the potatoes.
6. Final Roasting: Place the potatoes back in the oven and roast for 35 to 40 minutes, turning once or twice until golden with crispy edges.
7. Reduce Garlic Juices: Optionally, return the original pan with the leftover garlic juices to the oven for the last 5 to 10 minutes to reduce and caramelize the garlic, enhancing flavor.
8. Serve: Transfer the roasted potatoes to a serving platter. Drizzle with the reduced garlic pan juices or toss the potatoes in it. Garnish with fresh lemon wedges and oregano leaves before serving.

Notes

• Use waxy potatoes like Desiree, Yukon Gold, or Maris Piper to achieve the perfect texture.
• Low sodium chicken stock is recommended to control the saltiness of the dish.
• Grating garlic finely ensures it distributes thoroughly and infuses the potatoes.
• Adjust salt to taste, especially if your broth already contains salt.
• Transferring potatoes to a separate tray before the final roast helps create a crispier surface.
• Reducing the garlic pan juices intensifies the flavor and adds a beautiful golden color to the dish.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Greek

Keywords: Greek lemon potatoes, roasted potatoes, garlic potatoes, oregano, lemon juice, Greek side dish, baked potatoes