Description
Greek Lemon Potatoes are a classic Mediterranean side dish featuring tender, oven-roasted potato wedges infused with vibrant lemon, extra-virgin olive oil, savory garlic, and aromatic oregano. Slowly roasted in a flavorful chicken broth, these potatoes develop creamy centers with irresistibly crisp, golden edges—perfect to serve alongside your favorite Greek main dishes or roast meats!
Ingredients
Scale
Main Ingredients
- 1.2 kg / 2.5 lb starchy potatoes (Desiree, Yukon Gold, or Maris Piper)
- 1 1/2 cups low-sodium chicken stock or 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
Garnish (Optional)
- Lemon wedges
- Fresh oregano leaves
Instructions
- Preheat the Oven: Preheat your oven to 200°C/390°F (180°C fan). This ensures the potatoes roast evenly and develop crispy edges.
- Prepare the Potatoes: Peel the potatoes and cut large ones into thick wedges about 3cm (1.2″) thick. Medium potatoes can be cut into thirds for uniformity.
- Combine and Coat: Place the cut potatoes in a large roasting pan. Add chicken stock, olive oil, lemon juice, finely grated garlic, dried oregano, and salt. Toss everything well so the potatoes are evenly coated with the flavorful mixture.
- Initial Roasting: Roast the potatoes for 20 minutes, then use a spatula to turn them. Roast for an additional 25–30 minutes, until most of the liquid is absorbed/evaporated and mainly oil remains in the pan.
- Crisp the Potatoes (optional): For extra crispiness, transfer the potatoes to a separate baking tray. Tilt the original pan and scoop out as much oil as possible to drizzle over the potatoes on the new tray.
- Final Roasting: Roast the potatoes again for 35–40 minutes, turning once or twice, until deeply golden and crisp along the edges.
- Reduce Pan Juices (optional): Return the original pan with garlic juices to the oven for the last 5–10 minutes to allow the juices to reduce and garlic to turn golden. This intensifies flavor and creates a drizzling sauce.
- Serve: Arrange potatoes on a serving platter. Drizzle with the reduced garlic pan juices or simply toss to coat. Garnish with lemon wedges and fresh oregano leaves if desired. Serve warm and enjoy!
Notes
- Use starchy potatoes (not waxy) for best flavor absorption and texture.
- Liquid chicken stock adds more depth than stock cubes or powder, but those can be substituted if necessary. Vegetable stock works for a vegetarian version.
- Finely grating garlic ensures it dissolves into the braising liquid and won’t burn during roasting.
- Don’t skimp on salt—potatoes soak up seasoning!
- Crisping in a separate tray yields the best golden texture; you may skip for a slightly less crisp finish.
- Nutrition information accounts for some oil being left in the pan after cooking.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side-dishes
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 349
- Sugar: 2g
- Sodium: 976mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg