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
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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…..
Wow! I made these tonight alongside your Greek Chicken. What a flavour bomb!! A regular favourite from now on. A perfect match for a zingy citrussy Marlborough Chardonnay 😉
From Carol in Auckland
I tried these potatoes after trying lots of different lemon potato recipes online and WOW. Just WOW. I don’t want to have potatoes any other way! Thank you so much. It is a bit of work but definitely worth every second of it. Cheers to a lovely dish!! X
Nagi thank you SO MUCH for making my request! I finally had a chance to make these tonight and they were simply fantastic. My husband was also in raptures and together we smashed the lot. In fact, a friend literally just asked me if I wanted to go to our favourite Greek restaurant and I said I never need to go again now I have this recipe! You are amazing, thanks again!
Love hearing that Julia! Thanks for letting me know! N x
I’ve made these 3 times and it’s never gone quite like the recipe says. Still they are amazing, just a bit of extra work. There is still probably 75% of the liquid left after the 20+30 min time when the recipe says it should be mostly absorbed. That’s at 400 instead of 390.
At that point. I just remove the potatoes to a couple of 12″ cast iron skillets put them back in the oven with the oil skimmed from the main pan and up temp to 450. Put the main pan with cooking liquid back in on the bottom of the oven. About 30 minutes later (turning the potatoes twice) the liquid is reduced to a paste and the garlic is perfectly golden. As are the potatoes. Put the potatoes in a big bowl, scrape garlic goodness over the top. Lightly toss. Perfect.
Hi Alex! Are you doing 20 minutes PLUS a further 25 – 30 min? Glad you find it tasty though!! N x
I’ve had the good fortune to travel since I was a child. My dad taught us the best way to find treasures in any place was to take off from the beaten path & turn corners. My husband & I were lucky to spend our honeymoon in the Mediterranean. After the usual sightseeing, we turned corner after corner in Athens until we came upon a beautiful, little, family-run eatery. They were closed, but offered us an al fresco, family meal (what the staff eats) ~ the most delicious lamb stew, with a house red & the best, roasted potatoes I’ve ever tasted. I’ve come close to recreating those potatoes over the years, but never quite nailed them until today, with your recipe. WOW! Thanks for taking us back to that magical time. I made the whole recipe. There are two of us. No leftovers! We couldn’t stop ourselves. Extra cardio tomorrow, eh? It was worth it! Cheers!
Hello !
I found your recipe through a gif posted on Reddit 😉
Thanks a lot for all the explanations and the notes.
Just a quick question, the main interest info transsfering to another tray is to let the garlic bits into the original one so they don’t burn is that it ?
Thanks
Hi Lisa! The main reason is both to avoid garlic burning and to let the potatoes crisp up. They simply do not crisp up properly if left the original pan and once the liquid has fully evaporated at which potatoes the potatoes COULD go golden and crisp, the garlic burns! Some garlic transferred to the new tray is fine, just leave most of it in the other pan and use those juices with the garlic for drizzling at the end 🙂 N x
Hi Nagi !
Thanks for the reply !
We actually only have one tray. So I transfered the potatoes to a plate, and filtered the juice through a very fine strainer (it’s called a « chinois » here in France but I don’t know how it translates). And then I put them back and drizzle the juice. So maybe it wasn’t as crisp as it could have been but it was really really fois anyway !
So thanks a lot for the recipe and I’m gonn’a start digging the rest of your website 🙂
It’s still called a chinois everywhere else
The moment I saw that this has tons of garlic I knew I had to make this! My mum forbids roasting anything in our oven because she’s afraid of the grease getting out and dirtying it, but I’m hoping this recipe can convince her otherwise 😉
I think these are my favorite potatoes of all time. I didn’t think it was possible to make them at home but you never disappoint and these taste exactly like the potatoes served in my favorite authentic Greek joints.
Pro: I get to eat them all the time now. Con: I’ll probably end up eating them too often haha!
I’m in love, thank you so much for figuring out the secret. It takes a bit more effort but it’s so worth it!
Hi Nagi ! I absolutely adore this recipe for these garlic potatoes 🥔 yum ! Reminds me of a Greek restaurant I used to cook at Yanni’s, oh I miss it ! You have captured the taste perfectly ❤️, very enjoyable. Thank you so much for posting . Your Dozer is a white version of my B.B. they are sneaky heehee, but so fun and loving.
Hi Nagi
Hope you had a great weekend. So, today I cooked the Greek chicken and the Greek lemon potatoes. They were a hit 💃🏽💃🏽. I definitely enjoyed making these two dishes. Thank you!
Nooooo Dozer! OMG! He’s too much. We certainly know how much he loves those treats huh ..😂😂
Have a super Monday! Hugs …
WHOOT WHOOT!!! I’m SO happy to hear that Gail, thanks so much for letting me know 🙂 Hope you had a great weekend! N x
Welcome anytime Nagi! And Yes I had a great weekend! 😊
Hi Nagi recently holidayed in Darwin .. had amazing Barra with a light caper sauce lemon potatoes and a greek salad at Yots @ Cullen Bay..now home and find your potato recipe….amazing timing!!! can’t wait to try your greek recipes… Kym
The Barra from that region is truly amazing!!! I was fortunate enough to feast on it every day when I was in the outback up there a few years ago 🙂 Hope you had a great weekend! N x
What’s up with these last 2 comments? 🤪
Nagi the potatoes were amazing. I never had lemon garlic potatoes and oh wow were they good. The flavor is so delicious. I have some leftover in which I will use for tomorrow’s brekkie.
I’ve been making many of your recipes lately but haven’t commented only bc I’m so darn busy. Just got a new puppy as well.
Your Spaghetti Bolognese is so yum. Made it 3 times. I also did the Greek Chicken the other day. Yum!!!
Anyway hope your well and love that Dozer.
You got a puppy!!!!! What type??? SO MUCH FUN!!! Hope you had a great weekend! N x
Westie…she’s an angel.
Anyway I’m going to try your seafood pasta tonight. 😁
Hope you had a great weekend too.
Steven in Florida
Dozer you are so adorable and wow if Luca was there the treat bucket would be spilt on the floor by now.
NAGI YOU ROCK LOVE LOVE LEMON POTATOES🍷👍💕
He is SO naughty, I was not planning to buy any but I had to pay for the ones he stole! They are NOT CHEAP!!!
Lemony roasted potatoes are one of the dependable delights on the menu at a Greek restaurant. They’re crispy on the outside, but tangy and creamy on the inside … and surprisingly easy to make.
The key is to start by only partly cooking the potatoes —- five minutes, then pull them off the heat.
Then drain them and while they’re still hot, toss them with lemon juice and salt. The potatoes will soak up the flavourings like a sponge.
The next step is the one that creates the crispy crust: Coat them with oil and roast them in an oven. The final touch? Toss the potatoes with fresh chopped herbs right before you serve them. I prefer parsley and oregano, but they’d be great with rosemary or basil, too.
It’s interesting you mention that, I tried that technique and found that I couldn’t get the same amount of flavour inside them. I tried tossing with chicken powder instead of just salt but still the same! That’s why I landed back with this half braise half roast method 🙂 N x
Great Greek Potato recipe. One of my favorite potato dishes. For me, crisp is over-rated, although I know for some it’s important. I like that deep lemony, garlic and creamy tasting ones.
Is Dozer grounded? You got to nip these petty theft things in the bud or next you know it’ll be rack of ribs and from there…
Grounded? *snort* he doesn’t understand what a punishment is. I scold him, he wags tail, I can’t hold back a smile
These look so yummm Nagi !!! I can totally munch on them all day long.
Love the Safer method to make them.
I’m yet to meet a potato I don’t love. Full stop!
What d’you suppose would happen if you took your potatoes out of the braise, added a bit of butter to the braising liquid, whisked the liquid to emulsification, tossed the potatoes back in to coat, then remove them and while they still glisten with the emulsion, dust with some semolina flour, and then put them in the hot oven to finish? Should crust up and brown real nice methinks. Just a thought. Incidentally, the Truly Crunchy Roast Potatoes are excellent and I look forward to a meal of your Greek chicken, these potatoes and a Greek salad.
Hi Roger! I think they’d be MIGHTY TASTY but just won’t have the same crust 🙂 It’s the liquid left in the pan, it’s basically impossible to get a proper crust with that liquid left. Also the sugar in the lemon caramelises on the base of the pan and creates burns on the edges of the potato. Hope you had a great weekend! N x
Just in case you’d like to try something a little different; my signature potatoes.
Ingredients…
◦ Two medium/large red or russet potatoes per person.
◦ extra virgin olive oil infused with garlic.
◦ sea salt and fresh ground black pepper.
Directions…
1) Scrub and inspect potatoes for defects and remove if necessary otherwise leaving skin intact.
2) Perpendicular to the long axis, slice potatoes into rounds 3/4-1 inch thick.
3) Place in microwaveable glass bowl with a lid and thoroughly rinse, drain but do not dry.
4) Cover loosely and microwave on high (1200 Watts) for 5 minutes. More if more than for two (4 potatoes) servings.
5) Remove from microwave oven, bowl and place on a half-sheet baking pan, lined in foil with a roasting grid to dry.
6) Brush both sides of each round with garlic infused EVOO dusting with salt and pepper to your liking as you go.
7) Turn oven or large counter top toaster-oven on, set rack one level down from broiling element or flame and set to “broil.”
8) Slide pan w/potatoes into oven onto adjusted rack and cook until top surface of potatoes rounds are browned to your liking then flip rounds and continue broiling until second sides are similarly browned. Remove sheet-pan w/rack of potatoes and set aside for serving.
9) We like to serve them with a dollop of sour cream sprinkled with chopped chives or finely chopped green onions (scallions).
Notes…
These potatoes finish equally well when browned on an outdoor grill and pretty well on a stovetop grill pan and are even great finished in a cast iron fry pan. Face it, potatoes pre-cooked until starting to go creamy inside and finished this way are just plain addictive. You can even dust them with semolina or grated Parmesan or a blend of both to up the ante if you think they need it. But they really don’t — trust me on this.
Loved Greek Week, greek food is the absolute best and I’m definitely planning on making all 3 recipes with some greek salad one night next week. Dozer is adorable <3
You know I and potatoes usually do not live in the same house together, but with that seductive recipe and my love of both extra garlic and lemon . . . and that interesting mode of preparation – you have made a convert this time 🙂 ! Want to try, want to taste . . . Oh Dozer: methinks many stores place the goodies within ‘dog distance’ on purpose – well, a certain ‘sale’ there !!!
I was thinking of trying something similar with cauliflower! I have 3 giant heads in the fridge at the moment!
Sugar! So do I !! Well, one . . . shall try . . . do tell . . .
Can the sodium amount be correct? 1299mg!!
Thanks Deborah! I put the “low sodium” in the wrong column. 🙂 Fixed – but it IS still quite high. Potatoes take a lot of salt! You can absolutely reduce the salt 🙂 N x