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Greek Lemon Potatoes Recipe

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4.4 from 63 reviews

Greek Lemon Potatoes are luscious, tender potatoes steeped in a flavorful lemon-garlic-oregano broth and roasted to golden perfection with slightly crispy edges. This classic Greek side dish infuses each bite with a bright and aromatic combination of fresh lemon juice, garlic, and oregano, making it the perfect accompaniment to grilled meats or a Mediterranean feast.

  • Total Time: 1 hour 20 minutes
  • Yield: 5 servings

Ingredients

Potatoes

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

Liquid & Seasoning

  • 1 1/2 cups low sodium chicken stock or broth
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 5 garlic cloves, finely grated using a microplane
  • 1 tbsp dried oregano
  • 2 tsp salt

Garnish (Optional)

  • Lemon wedges
  • Fresh oregano leaves

Instructions

  1. Preheat Oven: Set your oven to 200°C (390°F) or 180°C fan-forced to prepare for roasting the potatoes.
  2. Prepare Potatoes: Peel the potatoes. Cut larger potatoes into thick wedges approximately 3cm (1.2 inches) thick; medium potatoes should be cut into thirds to ensure even cooking.
  3. Combine Ingredients: Place the cut potatoes in a roasting pan and add chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Toss everything together thoroughly so the potatoes are evenly coated in the flavored broth.
  4. Initial Roast: Roast the potatoes in the oven for 20 minutes. Then turn them and roast for an additional 25 to 30 minutes until most of the liquid has been absorbed or evaporated, leaving mainly the oil in the pan.
  5. Crisp the Potatoes (Optional): Transfer potatoes to a separate baking tray. Tilt the original roasting pan and drain off as much excess oil as possible, leaving some juices behind for flavor. Drizzle these juices over the potatoes on the second tray.
  6. Final Roast: Return the potatoes to the oven and roast for another 35 to 40 minutes, turning once or twice. This step develops golden, slightly crispy edges without burning the garlic.
  7. Reduce Pan Juices (Optional): Place the original roasting pan with the leftover garlic juices back in the oven for 5 to 10 minutes to reduce and deepen the garlic's flavor, turning it golden.
  8. Serve: Transfer the potatoes to a serving platter and drizzle with the reduced garlic pan juices. Garnish with fresh lemon wedges and oregano leaves if desired. Serve warm.

Notes

  • Use starchy potatoes rather than waxy varieties for better flavor absorption; Desiree, Yukon Gold, or Maris Piper are ideal.
  • Chicken stock can be substituted with vegetable stock or water plus stock cubes for a vegetarian or different flavor profile.
  • Using a microplane to grate garlic finely prevents burnt bits and blends the garlic flavor evenly throughout the dish.
  • Although 2 teaspoons of salt might seem high, potatoes need ample seasoning to bring out their best flavor.
  • Transferring potatoes to a separate tray for the final roast prevents burnt garlic and allows for crispy edges without compromising taste.
  • Leaving potatoes in the same pan without transferring may result in less color or burnt garlic; adjust based on your preference.
  • The garlic pan juices can be served drizzled over the potatoes or used as a dipping sauce for enhanced flavor.
  • Nutrition facts are approximate and account for oil loss during roasting.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Sides
  • Method: Roasting
  • Cuisine: Greek

Find it online: https://recipesvibe.com/greek-lemon-potatoes-recipe/