Greek Lemon Potatoes Recipe
Experience the vibrant flavors of Greece with these golden, crispy lemon potatoes, perfectly seasoned with garlic and oregano. A simple yet irresistible side dish that pairs beautifully with any meal.
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Servings: 6 servings
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.