Definitely a cut above the usual roasted potatoes! The unique thing about Greek Lemon Potatoes is that they are cooked in a heavily flavoured lemon garlic broth so they suck up all that flavour before roasting to golden perfection. They’re utterly addictive!
Greek Lemon Potatoes
Welcome back to the final instalment of GREEK WEEK!!! We started the week with Greek Chicken marinated in the most incredible yogurt marinade, served up a big pan of homemade Greek Baklava on Wednesday and we’re finishing up the week with the much anticipated Greek Lemon Potatoes!
We’re serving all these with a side of fresh Greek Salad and Tzatziki for dolloping (in the Greek Chicken recipe) – and see here for more Greek recipes.
Plate smashing is optional – but loads of garlic in everything is not!
Let’s be clear about one thing up front:
These are not your usual roasted potatoes
Don’t get me wrong. Throw spuds in the oven drizzled with oil, salt and pepper, and I’ll happily munch my way through them.
Make the effort to follow a few extra steps to make the crunchiest roast potatoes you’ve ever had, and it’s like all my Christmases have come at once. Thick, craggy crusts, perfectly seasoned, fluffy insides.
But these roasted Greek Lemon Potatoes….
These are unlike any other roasted potato I’ve ever had because they’re flavoured all the way through. Flavoured with all THIS ↓↓↓
How I cut potatoes for this recipe
We want chunky pieces for this recipe so they hold up to the relatively long cooking time. I cut medium potatoes into 3 pieces, as pictured below, and large potatoes into quarters or thick wedges.
HALF BRAISED, HALF ROASTED
The idea behind Greek Lemon Potatoes is that they are braised in a lemon-garlic flavoured broth so they suck up all that flavour, then you continue roasting them until the liquid evaporates, leaving behind just the oil to roast the potatoes until golden.
The concept sounds easy enough, but actually, it’s quite tricky to do in one pan. I swear, it’s scientifically impossible to roast potatoes until golden without the garlic burning. It’s one or the other – golden garlic or golden potatoes (unless, like I do with my Herb Roasted Potatoes, you add the garlic midway through cooking).
Also, I kept ending up with burnt ridges on the potato from the lemon juice and broth that caramelises on the base of the pan, and a disappointing lack of golden crusts promised by recipes I used.
After two, three, five, seven attempts, I threw every recipe I read out the window (virtually) and settled on an easier, less risky way of making Greek Lemon Potatoes so they come out as golden as possible: Braise in one pan to suck up flavour, transfer to a tray to bake until golden, drizzled with the flavoured oil from Pan 1.
How to make Greek Lemon Potatoes (my safer way)
You can skip the transference step if you want. But just be mindful that you’ll need to keep a super close eye on the potatoes and they won’t be as golden as you see in these photos, you’ll likely end up with thin dark burnt ridges and the garlic with burn (gee, I’m really making this sound appetising! 😂)
In the interest of total transparency …
Because I hate recipes that lie, I want to be 100% clear about expectations: these are not the crispiest roast potatoes in the world. I truly think it’s scientifically impossible to get seriously crispy roast potatoes once they’ve been submerged in all that lemon and broth (believe me, I tried my heart out!).
So if seriously crunchy potatoes is what you are after – and I’m talking seriously thick crunchy crust and they stay crisp for ages – use this recipe: Duck Fat Potatoes or Truly Crunchy Roast Potatoes.
But these Greek Lemon Potatoes do have nice crispy edges and some crispy surfaces (see video and photos) and in any case, you won’t miss major crunch factor because these have so much more flavour than any other roasted potato.
It was actually scary how much of these I was able to consume in one sitting. I just couldn’t stop – they are so darn good!! – Nagi x
More spud-tacular recipes
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Greek Lemon Potatoes
Ingredients
- 1.2 kg / 2.5lb potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper) (Note 1)
- 1 1/2 cups chicken stock/broth , low sodium (Note 2)
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 5 garlic cloves , finely grated using microplane (Note 3)
- 1 tbsp dried oregano
- 2 tsp salt (Note 4)
Garnish (optional)
- Lemon wedges, fresh oregano leaves
Instructions
- Preheat oven to 200°C/390°F (180°Cfan).
- Cut potatoes: Peel potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick – and medium ones into 3 (see photo in post).
- Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
- Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
- To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
- Roast 35 minutes: Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
- Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)
- Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.
Recipe Notes:
Nutrition Information:
Life of Dozer
When Dozer stole a dog treat at the pet shop while I was trying to take cute photos of him eyeing off the treats…..
OMG!! These are truly delicious. Cooked them for the first time tonight and the recipe is going straight into the collection for future use.
Fantastic potatoes! Will be making it on the regular basis !!
I bought Russets by mistake. Can I still use them? Your recipes are the bomb btw! You are my go-to for all recipes!
I love this recipe so much. The only problem is that I almost eat the whole batch myself! Delicious.
You have such marvelous recipes and great techniques. I would recommend you add a note (and update the references to the current notes) to keep the liquid ingredients to a minimum of 1.5 cups broth, 1/2 cup olive oil and 1/3 cup lemon juice. I reduced the recipe to 4 servings and all the liquid was gone and the bottom was slightly burnt in just 40 minutes. Even so the result was terrific! Going to try your salisbury steak meatballs next!
So delicious
Amazing!!!! Like seriously the best potatoes I’ve ever made. I only did the first step, which was roasting the potatoes in the broth/juices – incredible taste and texture!! I would 100% make this again 🙂 thanks Nagi!!
Hi Nagi,
I’m having a dinner party this week and will be doing your 12 hour lamb , Greek salad and these potatoes.. can I pre do potatoes up to last cook in oven? And then just before serving popping the potatoes in for last browning? Ps congrats on your cookbook..I love it!
Nagi,
Kosher or table salt?
Hi Nagi,
I’ve made these many times and they are wonderful, thank you for the recipe!
I was just wondering – do you think it would be possible to make these in a slow cooker?
I’ve made this recipe 10+ times and it is spectacular!
I struggled initially (because my pans are old and beaten up) with potatoes sticking and losing a lot of crispy flesh. I’ve tried lining my pans with parchment for the first 45 mins of baking and then ditching the parchment during the final crisping and it dramatically reduced the sticking!
This is the best lemony greek potatoes recipe I have ever made.
Can you marinate the potatoes in the liquid? Would it make a difference?
These potatoes were delicious with a can of chickpeas thrown in too. I’m vegetarian, and always trying to sneak in some more protein. I also decided to take the rendered lemon-garlic mixture and added it to a jar of tahini (about 1/4 cup) with a little more lemon juice and water to thin it into a drizzle for the top. AMAZING.
Love your recipes.
recipe tin eats is now my go to site for delicious recipes.
The instructions with pictures or videos are easy to follow use fridge and pantry goods that are usually on hand for both family or special occasion meals.
The recipes cover a wide variety of cuisines and have added different and tasty meals to my weekly cooking.
Best wishes from a well fed family.
The best potatoes, I make these with the 5 hour slow roast lamb leg – so delicious. I season with a little bit of extra salt, organic onion powder & smoked paprika. They’re so tasty, making them again tonight! Nagi is so versatile, I love your recipes!
Fabulous potatoes – wonderful flavours.
Great recipe Nagi! Tip for making them extra crispy that I found at another site – add semolina to the liquid mix. It works brilliantly and they reheat crispy too! Found that at https://www.mygreekdish.com/recipe/crispiest-greek-lemon-potatoes-patates-lemonates/