Go Back
–+ servings
Close up of Greek Lemon Potatoes on a roasting tray, fresh out of the oven
Print Recipe
4.97 from 78 votes

Greek Lemon Potatoes

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.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Sides
Cuisine: Greek
Keyword: Greek Lemon Potatoes, Greek Potatoes
Servings: 5
Calories: 349cal
Author: Nagi

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. 

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

Calories: 349cal | Carbohydrates: 32g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Sodium: 976mg | Potassium: 1079mg | Fiber: 6g | Vitamin C: 34mg | Calcium: 80mg | Iron: 8.1mg