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
Scale
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.
