• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Soups
    • One Pot
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Party✨
  • Collections
  • About
    • Me
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Greek Recipes

Greek Lemon Potatoes

By:Nagi
Published:14 Sep '18Updated:13 Nov '20
264 Comments
Recipe v Video v Dozer v

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!

Close up of Greek Lemon Potatoes garnished with fresh oregano and lemon wedges

Greek Lemon Potatoes: A fresh spin on roast spuds

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!

Greek Week - Greek Feast Menu | RecipeTin Eats

Greek Chicken on a plate with Greek Salad, Lemon Roasted Potatoes and Tzatziki on the side

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 ↓↓↓

Ingredients for Greek Lemon Potatoes

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.

How to cut Greek Lemon Potatoes

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)

How to make Greek Lemon Potatoes

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: 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 POTATO GOODNESS

  • Truly Crunchy Roast Potatoes
  • Crispy Smashed Potatoes
  • Parmesan Crusted Potatoes
  • Mini Potato Gratin Stacks
  • See all Potato Recipes

 

Close up of Greek Lemon Potatoes on a roasting tray, fresh out of the oven

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.

Close up of Greek Lemon Potatoes on a roasting tray, fresh out of the oven

Greek Lemon Potatoes

Author: Nagi
Prep: 10 mins
Cook: 1 hr 10 mins
Total: 1 hr 20 mins
Sides
Greek
4.97 from 92 votes
Servings5
Tap or hover to scale
Print
Recipe video above. The idea behind this recipe is that the potatoes suck up the amazing lemon-garlic-oregano flavoured broth, then roasted until golden. These won't go super crunchy because of the way they're cooked - but you won't miss the crunch because they have flavour unlike any other ordinary roasted potato! If crunch is what you're after, try this recipe: Truly Crunchy Roast Potatoes.

Ingredients

  • 1.2 kg / 2.5lb potatoes , starchy (Note 1)
  • 1 1/2 cups / 375 ml chicken stock/broth , low sodium (Note 2)
  • 1/2 cup / 125 ml olive oil
  • 1/3 cup / 85 ml lemon juice
  • 5 garlic cloves , minced
  • 1 tbsp dried oregano
  • 2 tsp salt (Note 3)

Garnish (optional)

  • Lemon wedges, fresh oregano leaves

Instructions

  • Preheat oven to 200C/390F (standard) or 180C/350F (fan).
  • Peel potatoes and cut large ones into thick wedges - about 3cm / 1.2" thick - and medium ones into 3 (see photo in post).
  • Place in a roasting pan with all the other ingredients. Toss well.
  • 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.
  • Transfer potatoes to oven and roast for 20 - 25 minutes, turning once or twice, until potatoes are golden and a bit crispy.
  • Return the pan 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)
  • 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:

1. Potatoes - use starchy, not waxy potatoes, as they absorb flavour better. Suggestions - Australia: Dirt brushed/Sebago, US: Russet, UK: Maris Piper.
2. Can use water + 2 stock cubes or 2 tsp powder instead. Can use veg stock instead of chicken.
3. I know it sounds like a lot of salt but potatoes can take it!
4. You can skip this step to transfer the potatoes to a separate tray but you’ll either have to make do with non-crispy-not-really-even-golden potatoes OR golden potatoes with burnt edges and tons of burnt garlic everywhere. You choose… 
If you're ok with less colour, you can leave them in the same pan and keep roasting for another 20 minutes, but don't let them go too far such that the garlic burns.
I like to drizzle the residual garlic pan juices over the potatoes, rather than tossing them, just to preserve the crispy edges. You could in fact just use pan juices without reducing, up to you. This step is also optional. 
5. Nutrition per serving, slightly over because you actually lose a lot of oil in the pan with the cooking method I use to make them extra crispy.
Nutrition Facts
Greek Lemon Potatoes
Amount Per Serving
Calories 349 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 976mg42%
Potassium 1079mg31%
Carbohydrates 32g11%
Fiber 6g25%
Protein 7g14%
Vitamin C 34mg41%
Calcium 80mg8%
Iron 8.1mg45%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 349cal (17%)Carbohydrates: 32g (11%)Protein: 7g (14%)Fat: 22g (34%)Saturated Fat: 3g (19%)Sodium: 976mg (42%)Potassium: 1079mg (31%)Fiber: 6g (25%)Vitamin C: 34mg (41%)Calcium: 80mg (8%)Iron: 8.1mg (45%)
Keywords: Greek Lemon Potatoes, Greek Potatoes
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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…..

When Dozer the golden retriever dog stole a dog treat at the pet shop

Previous Post
Baklava
Next Post
Taco Soup

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up of Greek Chicken Gryos

Greek Chicken Gyros recipe

Close up photo of a slice of Greek Moussaka

Moussaka (Greek Beef and Eggplant Lasagna)

Overhead photo of Slow Cooker Roast Chicken (whole chicken) on a serving platter with lemon wedges and thyme, ready to be served

Lemon Garlic SLOW COOKER Roast Chicken

More Greek Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




264 Comments

  1. Lucy says

    January 20, 2021 at 10:29 pm

    Hi Nagi,
    Just wondering, can I use white washed potatoes with the skin on? Will all the flavours still be fully absorbed and will it still crisp up? Sorry for all the questions, I’m going to make a huge batch and also will be making many other dishes, so I’m just looking to save some time with the peeling.
    Cheers.

    Reply
    • Nagi says

      January 21, 2021 at 4:49 pm

      Sure can Lucy – they are cut so will still absorb through the flesh 🙂 N x

      Reply
      • Lucy says

        January 25, 2021 at 8:47 pm

        Thanks Nagi!

        I made the Peach Salad this past weekend and it was a huge hit with all our friends!

        Reply
  2. Carolyn Bullen says

    January 19, 2021 at 11:13 pm

    5 stars
    Absolutely amazing!!!

    Reply
  3. Patty says

    January 17, 2021 at 5:12 am

    5 stars
    I love this recipe the potatoes came out perfect! Be warned they are so delish you may be tempted to over indulge as I did.

    Reply
  4. Tracy says

    January 13, 2021 at 12:39 pm

    5 stars
    Honestly absolutely delicious!!!
    Couldn’t get enough.. will definitely make again

    Reply
  5. Kirsty Andrews says

    January 11, 2021 at 2:16 pm

    5 stars
    Seriously sooooo good…a flavour bomb!!!
    Will be making this heaps😋

    Reply
  6. Shane says

    December 30, 2020 at 6:08 pm

    5 stars
    Was introduced to these by my sister-in-law & tonight we made them for a family Christmas get together. Awesome!

    Reply
  7. Lisa M says

    December 24, 2020 at 6:02 pm

    5 stars
    Yum. I made these for tonight’s Christmas Eve dinner. Had to stop myself from devouring the remaining leftovers. So easy to be gluttonous.

    Reply
  8. Margie Joyce says

    December 19, 2020 at 3:58 am

    5 stars
    The best! Thanks for this recipe. Well worth the step of separating the spuds and garlic broth/oil and re adding. Just brilliant!

    Reply
  9. Sophia Olson says

    December 14, 2020 at 5:24 am

    5 stars
    So delicious!! My family loved these! Making them again today for the in-laws. Only tweaks I made were more garlic and lemon, only because my family is crazy about both!

    Reply
  10. Maria says

    December 11, 2020 at 9:18 pm

    5 stars
    Te sigo desde España, gracias Nagi por tus recetas que son estupendas, saludos a Dozer

    Reply
  11. Perine says

    December 8, 2020 at 2:53 am

    5 stars
    My new favourite way to make potatoes = absolutely delicious!

    Reply
  12. Tayler says

    December 1, 2020 at 12:37 pm

    5 stars
    I love all the people on here saying you don’t need garlic and lemon. People. If you don’t want to use garlic and lemon.. don’t make greek potatoes. Jeeeeeeezus. They turned out great 🙂 thanks

    Reply
    • Nagi says

      December 1, 2020 at 7:20 pm

      100% Tayler!!! N x

      Reply
  13. Em says

    November 29, 2020 at 3:59 am

    Made these last night and they were delicious! I’m quite lazy and have a new baby, so I didn’t intend to take them out of the oven to brown them. So I just left them in the oven, unturned, for an hour. The liquid evaporated and they browned up beautifully without burning the garlic, so it was a major win! There was just a tiny bit of oil and liquid left in the bottom and it was the perfect amount to protect the garlic, and then to toss with the potatoes before serving. Adding these to our weekly rotation FOR SURE!!

    Reply
    • Em says

      November 29, 2020 at 4:00 am

      5 stars
      Whoops, I also I meant to give it five stars but, you know, baby brain 🙂

      Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Developed by Zao © RecipeTin Eats 2021 · All Rights Reserved Back to Top