If you have ever wanted to capture the bright, vibrant flavors of the Mediterranean in a simple yet utterly delicious side dish, this Greek Lemon Potatoes Recipe is your new go-to. Imagine tender potato wedges soaked in a tangy lemon and garlic marinade, roasted to crispy perfection with fragrant oregano and silky olive oil enhancing every bite. It’s a dish that feels like sunshine on a plate, summoning memories of sun-soaked patios and lively family dinners. Whether you’re a seasoned cook or just starting out, this recipe methodically guides you to create authentic Greek-inspired potatoes that will quickly become a staple for any meal.
Ingredients You’ll Need
Every ingredient in this Greek Lemon Potatoes Recipe plays a vital role, creating a harmonious balance of flavors and textures. With just a handful of essentials, you get crispy outside edges, a soft interior, and the perfect zesty punch that only fresh lemon and oregano can provide.
- Potatoes (1.2 kg / 2.5lb): Desiree, Yukon Gold, or Maris Piper work best for their creamy texture and ability to hold shape.
- Chicken stock/broth (1 1/2 cups): Low sodium is preferred to control saltiness while adding depth of flavor.
- Olive oil (1/2 cup): Use good quality extra-virgin olive oil for richness and that unmistakable Mediterranean taste.
- Lemon juice (1/3 cup): Freshly squeezed lemon juice delivers the bright citrus note that defines this dish.
- Garlic cloves (5, finely grated): Grating garlic instead of chopping releases more flavor and a subtle aroma without big chunks.
- Dried oregano (1 tbsp): The cornerstone herb of Greek cooking, giving an earthy and slightly peppery finish.
- Salt (2 tsp): Balances all the flavors and enhances the natural sweetness of the potatoes.
- Lemon wedges and fresh oregano leaves: Optional, for garnishing and adding a fresh, inviting look to the final dish.
How to Make Greek Lemon Potatoes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 200°C/390°F (or 180°C fan-forced). This ensures that by the time you’ve prepared the potatoes and combined the ingredients, the oven is perfectly hot to begin roasting. The heat is essential for that crispy, golden exterior.
Step 2: Cut the Potatoes
Peel the potatoes to remove any rough skin, then cut the larger potatoes into thick wedges, roughly 3cm or 1.2 inches. Medium-sized potatoes can be cut into thirds. These chunky pieces roast evenly and soak up the flavors effectively while maintaining a creamy center.
Step 3: Coat with Flavor
Place the cut potatoes in your roasting pan and add all the other ingredients: chicken stock, olive oil, lemon juice, grated garlic, oregano, and salt. Toss them well to make sure every wedge is fully coated in this aromatic mixture, which will infuse the potatoes with that signature taste as they cook.
Step 4: The First Roast
Put the pan into the preheated oven and roast for about 20 minutes. Then turn the potatoes so they cook evenly and roast for another 25 to 30 minutes. By this time, most of the cooking liquid should be absorbed by the potatoes or evaporated, leaving mainly the olive oil coating the pan and giving the potatoes a luscious finish.
Step 5: Optional Crispening
If you love a crunchy edge, transfer the potatoes to a separate tray. Tilt the original roasting pan and carefully scoop off excess oil, leaving some of the pan juices behind to drizzle over the potatoes. Return the potatoes to the oven for extra roasting.
Step 6: The Final Roast
Roast the potatoes for an additional 35 to 40 minutes, turning them once or twice. This step is crucial for developing that irresistible golden color and crisp edges that contrast beautifully with their soft interiors.
Step 7: Finish the Pan Juices
Put the original pan back in the oven for the last 5 to 10 minutes to reduce the garlic juices further. This intensifies their flavor and turns the garlic golden, making a luscious sauce perfect for drizzling.
Step 8: Serve It Up
Transfer the potatoes to a serving platter and drizzle the sticky, reduced garlic pan juices over the top. Garnish with fresh lemon wedges and sprigs of oregano if you like. This final touch not only adds color but enhances the fresh, zesty aroma of the dish.
How to Serve Greek Lemon Potatoes Recipe
Garnishes
Adding fresh oregano leaves and lemon wedges as a garnish isn’t just for looks. The aromatic oregano leaves add a pop of green and herbaceous aroma, while lemon wedges encourage everyone to add an extra squeeze of citrus to brighten their bite.
Side Dishes
Greek Lemon Potatoes shine beautifully alongside grilled meats like lamb or chicken, or with roasted vegetables and a crisp Greek salad for a vegetarian meal. Their versatility makes them a perfect companion to almost any Mediterranean-style main dish.
Creative Ways to Present
For a dinner party, serve these potatoes in a rustic ceramic dish with some crumbled feta sprinkled on top. You can also nestle them among roasted cherry tomatoes and olives on a large platter for a colorful mezze-style presentation that invites sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Potatoes store well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making your second serving even tastier!
Freezing
This dish isn’t ideal for freezing because potatoes can become watery and grainy when thawed. It’s best enjoyed fresh or reheated within a few days of cooking.
Reheating
To reheat, place the potatoes on a baking sheet in a 180°C (350°F) oven for 10 to 15 minutes. This will help regain some crispness on the edges without drying out the tender interiors, unlike microwaving which can make them soggy.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While Desiree, Yukon Gold, or Maris Piper potatoes are recommended for their texture and flavor, you can use other waxy or all-purpose potatoes. Avoid very starchy types like Russets, as they may fall apart during roasting.
Is it necessary to peel the potatoes?
Peeling is traditional in this recipe to achieve a smooth texture and better absorb the lemon and garlic flavors. However, if you prefer a more rustic dish, you can leave the skins on—just be sure to scrub them clean first.
Can I make this recipe vegan?
Yes! Simply swap the chicken stock for vegetable broth. The rest of the ingredients are naturally vegan, and you’ll still get the same delicious lemony richness.
How do I make the potatoes extra crispy?
The trick is in the roasting time and that optional step of removing some oil and giving them an extra roast at the end. Also, turning the potatoes occasionally ensures even browning and crispiness on all sides.
Can I prepare the potatoes ahead of time before roasting?
You can peel and cut the potatoes and store them in cold water for up to a day to prevent browning. Just be sure to drain and pat dry before roasting to maintain that perfect crispy texture.
Final Thoughts
This Greek Lemon Potatoes Recipe is one of those dishes you’ll find yourself making over and over because it’s both comforting and delightfully fresh. The combination of garlic, lemon, oregano, and olive oil paired with perfectly roasted potatoes is so simple yet incredibly satisfying. I encourage you to try it soon and bring a little taste of Greece into your kitchen—it’s a guaranteed crowd-pleaser that warms the heart and brightens any meal.
Print
Greek Lemon Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 80 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 potatoes roasted in a flavorful mixture of olive oil, lemon juice, garlic, oregano, and chicken stock. The roasting process infuses the potatoes with a vibrant citrusy aroma and a crisp golden exterior, perfect for pairing with grilled meats or a fresh salad.
Ingredients
Potatoes
- 1.2 kg (2.5 lbs) potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper)
Roasting Mixture
- 1 1/2 cups low sodium chicken stock/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
To Serve
- Lemon wedges
- Fresh oregano leaves
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C if using a fan-forced oven. This ensures a hot environment for roasting the potatoes evenly.
- Prepare Potatoes: Peel the potatoes. Large potatoes should be cut into thick wedges approximately 3 cm (1.2 inches) thick; medium potatoes can be halved or cut into three pieces to ensure uniform cooking.
- Coat Potatoes: Place the cut potatoes in a large roasting pan and add the chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Toss everything well to ensure all the potatoes are coated evenly with the mixture.
- Initial Roast: Roast the potatoes in the oven for 20 minutes. After the initial roast, turn the potatoes to promote even browning, then continue roasting for another 25 to 30 minutes. At this stage, most of the liquid should be absorbed or evaporated, leaving mainly oil in the pan.
- Optional Crisping: For crispier potatoes, transfer them to a separate roasting tray. Tilt the original pan to scoop off most of the oil, leaving some juices behind, and drizzle these juices over the potatoes. This adds flavor while reducing excess oil.
- Final Roast: Return the potatoes to the oven and roast for an additional 35 to 40 minutes, turning them once or twice during this time. Roast until the potatoes develop a golden color and crispy edges.
- Reduce Pan Juices: Place the original pan with the residual garlic-infused juices back in the oven for 5 to 10 minutes to reduce and make the garlic golden and aromatic. This is optional but enhances the flavor.
- Serve: Transfer the roasted potatoes to a serving platter. Drizzle over the reduced garlic pan juices or toss the potatoes in the pan to coat evenly. Garnish with fresh lemon wedges and oregano leaves before serving.
Notes
- Use waxy potatoes such as Desiree, Yukon Gold, or Maris Piper for best texture.
- Low sodium chicken stock is preferred to control saltiness; adjust salt to taste.
- Grating the garlic finely using a microplane ensures even distribution and a mellow garlic flavor.
- You can skip crisping the potatoes if you prefer them soft rather than crispy.
- Reducing pan juices intensifies the garlic flavor and adds a delicious finishing touch.
