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Greek Lemon Potatoes Recipe

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4.2 from 13 reviews

Greek Lemon Potatoes are a vibrant, tangy side dish made with tender roasted potatoes soaked in a fragrant blend of olive oil, lemon juice, garlic, and oregano. This classic Mediterranean recipe offers crispy edges and a succulent interior, making it perfect to accompany grilled meats or a fresh salad.

  • Total Time: 1 hour 20 minutes
  • Yield: 5 servings

Ingredients

Potatoes

  • 1.2 kg / 2.5 lb potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper)

Roasting Liquid & Seasoning

  • 1 1/2 cups chicken stock or broth, low sodium
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 5 garlic cloves, finely grated using a microplane
  • 1 tbsp dried oregano
  • 2 tsp salt

Garnish

  • Lemon wedges
  • Fresh oregano leaves

Instructions

  1. Preheat Oven: Set your oven to 200°C/390°F (180°C fan) to ensure it is fully heated by the time your potatoes are prepared.
  2. Prepare Potatoes: Peel the potatoes. For larger potatoes, cut into thick wedges about 3 cm (1.2 inches) thick. For medium potatoes, cut into 3 wedges each to ensure even roasting.
  3. Coat Potatoes: Place the cut potatoes in a roasting pan. Add chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Toss everything thoroughly to evenly coat the potatoes in the marinade.
  4. Initial Roasting: Roast the potatoes for 20 minutes, then turn them carefully. Continue roasting for an additional 25 to 30 minutes until most of the liquid is absorbed or evaporated and the pan mostly contains olive oil.
  5. Optional Crisping Step: Transfer potatoes to a separate tray. Tilt the original pan to pour off excess oil (keep some pan juices). Drizzle the remaining oil and pan juices over the potatoes to help crisp them up further.
  6. Final Roast: Return the potatoes to the oven on the separate tray and roast for 35 to 40 minutes, turning once or twice. Roast until potatoes are golden brown and edges are crisp.
  7. Reduce Pan Juices (Optional): Place the original roasting pan with remaining garlic-infused juices back in the oven for the last 5 to 10 minutes to reduce and caramelize the garlic for enhanced flavor.
  8. Serve: Transfer potatoes to a serving platter, drizzle with the reduced garlic pan juices or toss them in the pan juice, then garnish with lemon wedges and fresh oregano leaves as desired.

Notes

  • Note 1: Select waxy, all-purpose potatoes like Desiree, Yukon Gold, or Maris Piper to ensure potatoes hold their shape and soak up flavors.
  • Note 2: Use low-sodium chicken stock to better control the saltiness in the dish.
  • Note 3: Finely grating garlic helps infuse it evenly without overpowering the potatoes.
  • Note 4: Salt amount can be adjusted depending on dietary preference or type of stock used.
  • Optional crisping step enhances texture but can be skipped if you prefer softer potatoes.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Greek

Find it online: https://iamstarved.com/greek-lemon-potatoes-recipe/