If you crave something vibrant and bursting with sunshine on your plate, then this Greek Lemon Potatoes Recipe was made for you. These potatoes soak up a tangy lemon-garlic marinade, roast to crispy-edged perfection, and carry a delightful herbal aroma from oregano. It’s comfort food elevated with a Mediterranean twist that transforms humble potatoes into a memorable centerpiece. The magic lies in the slow roasting that infuses each tender wedge with bold citrus flavor while keeping a crispy, golden crust. Trust me, once you try this Greek Lemon Potatoes Recipe, you’ll want it on your table again and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to making these potatoes truly shine. Each component adds its own essential touch, whether it’s the fragrant garlic, the zest of lemon juice, or the rich olive oil that crisps the edges.
- 1.2 kg / 2.5 lb potatoes (starchy varieties such as Desiree, Yukon Gold, or Maris Piper): Choose starchy potatoes for a fluffy interior and perfect roasting texture.
- 1 1/2 cups low-sodium chicken stock/broth: Adds depth and moisture so potatoes absorb flavors beautifully.
- 1/2 cup olive oil: Key for crispiness and richness with a silky mouthfeel.
- 1/3 cup lemon juice: Provides the signature tang that brightens the entire dish.
- 5 garlic cloves, finely grated with microplane: Garlic’s warmth complements the lemon and oregano for a harmonious balance.
- 1 tbsp dried oregano: An herb famously associated with Greek cooking, adding an earthy, aromatic note.
- 2 tsp salt: Enhances all the flavors and seasons the potatoes perfectly.
- Lemon wedges: For an extra fresh burst at serving time.
- Fresh oregano leaves: A fragrant garnish that seals the deal on authenticity and visual appeal.
How to Make Greek Lemon Potatoes Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 200°C/390°F (180°C fan). This ensures that the heat is evenly distributed and ready to roast the potatoes to golden crispness. A properly warmed oven is essential for the best texture.
Step 2: Prepare the Potatoes
Peel your potatoes to create a smooth surface for roasting. Large potatoes should be cut into thick 3cm wedges, while medium ones get divided into three even pieces. This uniform sizing allows them to cook evenly so every bite is perfectly tender inside.
Step 3: Coat with Flavor
Next comes the flavorful marinade: in a roasting pan, combine the potatoes with the chicken stock, olive oil, lemon juice, freshly grated garlic, dried oregano, and salt. Toss everything thoroughly so that each wedge is lovingly bathed in this zesty, aromatic mix.
Step 4: First Roast
Place the pan in the oven and roast for 20 minutes. Then, turn the potatoes to ensure even cooking. Continue roasting for another 25 to 30 minutes. By this point, most of the liquid should be absorbed or evaporated, leaving just the oils at the bottom, which start crisping the potatoes beautifully.
Step 5: Crisping Step (Optional)
If you adore crispy edges, here’s a clever trick: transfer the potatoes to a separate baking tray. Carefully tilt the original pan and spoon out as much oil as possible, then drizzle that flavorful oil back over the potatoes on the new tray. This technique intensifies the flavor and helps deepen crispiness.
Step 6: Second Roast
Return the potatoes to the oven for an extra 35 to 40 minutes, turning one or two times. This final roasting brings out a stunning golden color and irresistibly crispy edges that are simply addictive.
Step 7: Reduce Pan Juices (Optional)
While the potatoes finish roasting, put the original pan with any leftover garlic juices back in the oven for 5 to 10 minutes. This step reduces the juices and gently browns the garlic, creating a luscious drizzle to pour over the finished potatoes.
Step 8: Serve
Arrange your beautiful Greek Lemon Potatoes on a platter, drizzle with the reduced garlic pan juices, or toss the potatoes gently in them. Add fresh lemon wedges and sprigs of oregano for a bright garnish. Serve immediately to enjoy maximum crispiness.
How to Serve Greek Lemon Potatoes Recipe
Garnishes
Fresh lemon wedges and bright green oregano leaves are perfect simple garnishes that elevate the dish’s visual appeal and reinforce its zesty flavor profile. A sprinkle of freshly ground black pepper can also add a subtle kick.
Side Dishes
Greek Lemon Potatoes pair wonderfully with grilled meats like chicken souvlaki or lamb chops, and a fresh Greek salad completes the meal with cool cucumber, tomatoes, and feta cheese. They also work beautifully alongside roasted vegetables or a dollop of creamy tzatziki.
Creative Ways to Present
For a rustic yet elegant presentation, serve the potatoes in a wooden bowl with lemon wedges and oregano sprigs scattered on top. To impress guests, plate them individually with a drizzle of the reduced garlic sauce and a small side of herb yogurt dip for contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Potatoes should be cooled completely and stored in an airtight container in the refrigerator. They will keep well for up to 3 days while retaining their flavor and texture, ready for a quick reheat.
Freezing
Freezing these potatoes is possible but not ideal since crispiness may be lost upon thawing. If you must freeze them, flash freeze on a tray first, then transfer to a freezer-safe container for up to 2 months. Reheat gently to minimize sogginess.
Reheating
The best way to reheat is in a hot oven at around 180°C/350°F until warmed through and the edges re-crisp. Avoid microwaving if you want to keep that delightful crisp crust that makes the Greek Lemon Potatoes Recipe so special.
FAQs
Can I use other types of potatoes for this recipe?
While starchy potatoes like Yukon Gold or Desiree are recommended for their fluffy texture, you can use waxy potatoes, but they might not crisp up as well. For best results, stick to starchy varieties when possible.
Is chicken stock necessary or can I use vegetable stock?
Using chicken stock adds richness and depth, but vegetable stock works just as well if you prefer a vegetarian option. The key is to use a flavorful low-sodium broth to enhance the potatoes.
Can I make the garlic less intense?
If you’re not a big fan of strong garlic notes, reduce the amount or lightly sauté the grated garlic before adding it to the marinade. However, garlic is essential to the authentic flavor in this Greek Lemon Potatoes Recipe.
How can I make the potatoes crispier?
The secret to crispiness lies in thoroughly tossing the potatoes in oil and roasting in two stages, with the optional crisping step on a separate tray. Using sufficiently hot oven temperature also helps create crunchy edges.
Can I use fresh oregano instead of dried?
Definitely! Fresh oregano can be used in both the marinade and as a garnish. Since fresh herbs are milder, you might want to add a bit more. Just be sure to add fresh oregano toward the end of cooking to preserve its flavor.
Final Thoughts
This Greek Lemon Potatoes Recipe is a dazzling way to transform simple ingredients into a dish bursting with sunshine and rustic charm. With every bite, you get that fantastic balance of tangy lemon, earthy oregano, and golden, crispy potatoes. It’s a perfect side for any meal and a guaranteed crowd-pleaser. I hope you give it a try and soon find yourself reaching for this recipe whenever you want a little taste of the Mediterranean magic at home.
Print
Greek Lemon Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Description
This Greek Lemon Potatoes recipe delivers perfectly tender and crispy potatoes infused with vibrant lemon juice, garlic, and oregano. Roasted in olive oil and chicken stock, these flavorful wedges make an irresistible side dish perfect for any meal.
Ingredients
Potatoes
- 1.2 kg (2.5 lb) starchy potatoes (Desiree, Yukon Gold, or Maris Piper)
Marinade and Seasoning
- 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
For Garnish
- Lemon wedges
- Fresh oregano leaves
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C (350°F) fan to create an evenly hot environment ideal for roasting potatoes.
- Prepare Potatoes: Peel the potatoes. Cut large potatoes into thick wedges approximately 3 cm (1.2 inches) thick. Medium potatoes should be cut into 3 even pieces to ensure uniform cooking.
- Coat with Flavor: In a roasting pan, combine potatoes with chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Toss the potatoes thoroughly so each piece is evenly coated with the flavorful mixture.
- First Roast: Roast the potatoes in the preheated oven for 20 minutes. Turn them once, then continue roasting for another 25-30 minutes until most of the liquid has evaporated or been absorbed, leaving only oils at the bottom of the pan.
- Crisping Step (Optional): For extra crispiness, transfer the potatoes to a separate baking tray. Tilt the original pan to remove and drizzle the excess oil over the potatoes on the new tray. This intensifies flavor and helps develop crisp edges.
- Second Roast: Return the potatoes to the oven and roast for an additional 35-40 minutes, turning once or twice until golden and crispy on the edges.
- Reduce Pan Juices (Optional): While the potatoes crisp, place the original roasting pan with leftover garlic juices back in the oven for 5-10 minutes, allowing the juices to reduce and garlic to turn golden, creating a delicious drizzle for serving.
- Serve: Arrange the roasted potatoes on a serving platter. Drizzle with the reduced garlic pan juices or toss the potatoes in the juices. Garnish with fresh lemon wedges and oregano leaves. Serve immediately to enjoy maximum crispiness.
Notes
- Choosing starchy potatoes like Yukon Gold or Maris Piper helps achieve a crispy exterior and tender interior.
- For a vegan version, substitute chicken stock with vegetable broth.
- The optional crisping step adds extra texture but can be skipped for a softer roast.
- Adjust salt to taste, especially if using regular chicken stock which may be saltier than low-sodium versions.
- Leftover potatoes can be reheated but may lose some crispiness.
