Greek Lemon Potatoes Recipe
Greek Lemon Potatoes are a tantalizing dish that captures the essence of Mediterranean flavors with its vibrant combination of lemon, garlic, and oregano. This recipe is a beloved staple in Greek cuisine, known for its simplicity and the mouthwatering aroma it fills the kitchen with as it roasts. The potatoes emerge from the oven with a crisp, golden exterior and a tender, flavorful interior, making them the perfect side dish for a variety of meals. With just a few basic ingredients and straightforward preparation, you can create a dish that is sure to impress both family and guests alike.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the preparation process is uncomplicated, allowing the natural flavors to shine through. The rich taste of olive oil, the tang of lemon juice, and the aromatic punch of garlic come together to transform ordinary potatoes into something extraordinary. Whether you’re serving these potatoes alongside a roast, grilled meats, or a fresh salad, they are sure to be the highlight of the meal.
Ingredients Overview
Each ingredient in this recipe plays a crucial role in creating the perfect Greek Lemon Potatoes. The olive oil not only adds richness but also helps in achieving that coveted crispy texture. Low-sodium chicken broth infuses the potatoes with deep flavor while keeping them moist throughout the roasting process. The lemon juice adds a bright, tangy note that balances the richness of the oil and broth.
Choosing the right type of potato is essential. Potatoes such as Desiree, Yukon Gold, or Maris Piper are ideal for this recipe due to their ability to hold their shape while roasting, yet still become tender on the inside. If these varieties are not available, any waxy or all-purpose potato that roasts well can be substituted.
The garlic and dried oregano provide the signature Mediterranean flavor profile, with the garlic offering a robust, savory depth and the oregano adding an earthy, slightly bitter note that pairs beautifully with the lemon. Salt, of course, enhances all these flavors, making each bite of potato a burst of taste. For garnish, fresh oregano leaves and lemon wedges can be added, offering both a visual appeal and an additional layer of fresh flavor.
Step-by-Step Preparation Guide
To start, preheat your oven to 200°C/390°F (180°C fan-forced). Preparing the potatoes is straightforward: peel them first, then cut them into thick wedges if they are large, or into three pieces if they are medium-sized. This ensures that each piece is substantial enough to absorb the flavors and develop a crispy exterior.
Once the potatoes are prepared, it’s time to coat them. In a large roasting pan, combine the potatoes with olive oil, chicken stock, lemon juice, grated garlic, dried oregano, and salt. Toss the potatoes thoroughly in this mixture, making sure that every wedge is well-coated. This step is crucial as it ensures that the flavors are evenly distributed throughout the dish.
Roasting is where the magic happens. Place the roasting pan in the oven and roast the potatoes for about 20 minutes. This initial roasting allows the potatoes to begin absorbing the flavors and softening. After 20 minutes, turn the potatoes to ensure even cooking and continue roasting for another 25 to 30 minutes until the liquid is mostly absorbed, leaving primarily the oil in the pan. This is where the potatoes start to develop that crispy, golden exterior.
For those who prefer extra crispiness, an optional step is to transfer the potatoes to a separate tray at this point. Tilt the original roasting pan and scoop off as much oil as possible, then drizzle it over the potatoes on the new tray. Return them to the oven and roast for an additional 35 to 40 minutes, turning them once or twice to ensure even browning.
As a final touch, return the original pan with the garlic juices to the oven for the last 5 to 10 minutes. This step reduces the juices and deepens the garlic’s flavor, giving it a golden, caramelized finish. Finally, transfer the potatoes to a serving platter, drizzle with the reduced garlic pan juices, and garnish with lemon wedges and fresh oregano if desired.
Recipe Tips & Frequently Asked Questions
- Flavor Balance:
Achieving the right balance between lemon, garlic, and oregano is key. If you prefer a milder lemon flavor, reduce the lemon juice slightly, or add more if you enjoy a tangier dish. - Seasoning Adjustments:
Feel free to adjust the salt and oregano to suit your taste. Freshly cracked black pepper can also be added for a subtle heat. - Extra Crispiness:
For even crispier potatoes, ensure they are well-drained of excess oil before the final roasting stage. - Leftovers:
Leftovers can be stored in an airtight container and reheated in the oven to retain their crispiness. - Serving Suggestions:
These potatoes pair beautifully with roasted lamb, grilled chicken, or a fresh Greek salad. They can also be served as part of a larger mezze spread. - Different Potatoes:
If you’re wondering about using different types of potatoes, most waxy or all-purpose varieties will work well. Just ensure they are cut uniformly to ensure even cooking. - Make-Ahead Tips:
This recipe can be made ahead of time up to the initial roasting stage. Simply reheat and complete the final roasting just before serving.
Garnishing and Presentation Ideas
Garnishing Greek Lemon Potatoes is both simple and elegant. A sprinkle of fresh oregano leaves adds a pop of color and a hint of fresh herbaceousness. Lemon wedges not only enhance the visual appeal but also offer diners the option to add a touch more acidity if they wish. When serving, arrange the potatoes on a platter, ensuring they are slightly overlapping to showcase their golden, crispy edges. Drizzle any remaining pan juices over the top for a glossy finish that glistens in the light, tempting everyone to dig in.
Greek Lemon Potatoes are more than just a side dish; they are a celebration of simple, bold flavors that come together in perfect harmony. Whether you’re preparing them for a casual family dinner or a festive gathering, these potatoes are sure to impress. Feel free to experiment with the recipe, adjusting the seasonings to your liking, and enjoy the process of creating a dish that is both comforting and bursting with flavor.
Ingredients
- 1/2 cup olive oil
- 1 1/2 cups low-sodium chicken broth/stock Note 2
- 1.2 kg / 2.5lb potatoes Aus: Desiree, US: Yukon Gold, UK: Maris Piper (Note 1)
- 1/3 cup lemon juice
- 5 garlic cloves finely grated with a microplane (Note 3)
- 1 tbsp dried oregano
- 2 tsp salt Note 4
Garnish (optional)
- Fresh oregano leaves lemon wedges
Instructions
Begin by preheating your oven to 200°C/390°F (180°C fan-forced).
Prepare the potatoes by peeling them. If the potatoes are large, cut them into thick wedges, roughly 3cm / 1.2″ in thickness. Medium-sized potatoes can be cut into three pieces.
In a roasting pan, combine the potato wedges with olive oil, chicken stock, lemon juice, grated garlic, dried oregano, and salt. Toss the potatoes thoroughly to ensure they are evenly coated with the mixture.
Place the roasting pan in the oven and let the potatoes roast for about 20 minutes. After the initial roasting time, turn the potatoes and continue roasting for an additional 25 to 30 minutes until the liquid is mostly absorbed and you’re left with mainly oil in the pan.
For extra crispiness, you can transfer the potatoes to a separate tray. Tilt the original roasting pan to scoop off as much oil as possible, then drizzle it over the potatoes.
Return the potatoes to the oven and roast for another 35 to 40 minutes, turning them once or twice, until they are golden and slightly crispy around the edges.
For the final touch, return the original pan with the garlic juices to the oven for the last 5 to 10 minutes to reduce the juices and give the garlic a golden hue.
Finally, transfer the potatoes to a serving platter, drizzle with the reduced garlic pan juices, and garnish with lemon wedges and fresh oregano if desired. Serve hot and enjoy!
Greek Lemon Potatoes Recipe
Ingredients
- 1/2 cup olive oil
- 1 1/2 cups low-sodium chicken broth/stock Note 2
- 1.2 kg / 2.5lb potatoes Aus: Desiree, US: Yukon Gold, UK: Maris Piper (Note 1)
- 1/3 cup lemon juice
- 5 garlic cloves finely grated with a microplane (Note 3)
- 1 tbsp dried oregano
- 2 tsp salt Note 4
Garnish (optional)
- Fresh oregano leaves lemon wedges
Instructions
- Begin by preheating your oven to 200°C/390°F (180°C fan-forced).
- Prepare the potatoes by peeling them. If the potatoes are large, cut them into thick wedges, roughly 3cm / 1.2″ in thickness. Medium-sized potatoes can be cut into three pieces.
- In a roasting pan, combine the potato wedges with olive oil, chicken stock, lemon juice, grated garlic, dried oregano, and salt. Toss the potatoes thoroughly to ensure they are evenly coated with the mixture.
- Place the roasting pan in the oven and let the potatoes roast for about 20 minutes. After the initial roasting time, turn the potatoes and continue roasting for an additional 25 to 30 minutes until the liquid is mostly absorbed and you’re left with mainly oil in the pan.
- For extra crispiness, you can transfer the potatoes to a separate tray. Tilt the original roasting pan to scoop off as much oil as possible, then drizzle it over the potatoes.
- Return the potatoes to the oven and roast for another 35 to 40 minutes, turning them once or twice, until they are golden and slightly crispy around the edges.
- For the final touch, return the original pan with the garlic juices to the oven for the last 5 to 10 minutes to reduce the juices and give the garlic a golden hue.
- Finally, transfer the potatoes to a serving platter, drizzle with the reduced garlic pan juices, and garnish with lemon wedges and fresh oregano if desired. Serve hot and enjoy!
Notes
- Potatoes – Opt for starchy potatoes rather than waxy ones, as they soak up flavors more effectively. In Australia, Sebago potatoes (the common dirt-brushed variety) are a great option. They may not get quite as crispy, but they’re still excellent!
- Braising Liquid – If you don’t have liquid stock on hand, you can substitute it with water and 2 stock cubes or 2 teaspoons of stock powder, though liquid stock will provide a richer flavor. Vegetable stock can be used as a substitute for chicken stock if preferred.
- Garlic – For best results, use a microplane to finely grate the garlic. This helps it dissolve into the stock, preventing those little bits of garlic from burning during roasting. This technique was added to improve the recipe in March 2021.
- Salt – While it might seem like a lot, potatoes require a generous amount of salt to bring out their best flavor.
- Crispiness Step – You can skip transferring the potatoes to a separate tray, but be prepared for either non-crispy, not-so-golden potatoes or golden potatoes with burnt edges and charred garlic. If you prefer less color, you can continue roasting them in the same pan for another 20 minutes, but keep an eye out to prevent the garlic from burning. I prefer drizzling the leftover garlic pan juices over the potatoes rather than tossing them to maintain the crispy edges. You can also skip reducing the pan juices and use them as is—this step is entirely optional.