Greek Lemon Potatoes – crispy on the outside, fluffy on the inside and bursting with flavour. You’ll love how easily these come together, and they go perfectly with just about anything.
I couldn’t very well have a Greek themed food month without having Greek lemon potatoes in the mix. A Greek feast isn’t complete without them as far as I’m concerned!
I recipe tested these lemon potatoes like you wouldn’t believe. I adjusted the oil several times, tried different coating on the potatoes to make them extra crunchy and tested both minced garlic and garlic powder in seperate batches.
What I’m saying is when it comes to giving you the best recipes, I make sure I do my due diligence.
Here’s what I discovered over my testing:
- You need a bit of oil. I normally cook my roast potatoes in a tbsp or two of oil and you’ll need 1/3 of a cup for these.
- A sprinkle of semolina on top before you pop the in the oven makes them crispier. Key word being “crispier”. You’ll never get extra crispy potatoes when cooking potatoes in a broth and traditional lemon potatoes are quite soft.
- The difference between garlics is negligible at best, but I went with minced garlic for authenticity. If you use garlic powder I won’t judge.
- Don’t use an enamel baking pan for roasting potatoes. They stick!
These lemon potatoes are absolute flavour bombs. And once you see how easily they come together, I’m sure you’ll be making them ASAP.
Why you’ll love this recipe…
- Very easy prep.
- Potatoes are crisp on the outside, soft on the inside.
- Light lemon flavour elevates regular roast potatoes.
GREEK LEMON POTATOES INGREDIENTS LIST
The fact that you probably already have these ingredients on hand makes this dish even better. Here’s what you’ll need (full measurements below in the recipe card)…
- Dried Oregano (preferably Greek)
- Garlic Cloves
- Olive Oil
- Chicken Stock
- Optional – Semolina
- I’ve popped the semolina down as optional as if you don’t have some at home I wouldn’t bother going out and buying a whole bag for this. They make the potatoes slightly crispier, but lemon potatoes are meant to be softer. They’re just as yummy without.
HOT TIP – STOP POTATOES STICKING
I mentioned above that I had initially had struggles with my potatoes sticking to the pan. Turns out using an enamel baking dish was a bad choice for roasted potatoes – lesson learnt! I would not recommend. Anything but the enamel!
But something else I learnt is to preheat your oven with the baking dish inside so it’s hot when you put your spuds in. I find this helps with sticking but also helps get a nice even golden brown on the potatoes.
I’ve added this as a step in my instructions below, so give it a try!
HOW TO MAKE GREEK LEMON POTATOES – STEP BY STEP
Preheat oven to 180C / 350F with your baking dish / roasting tin inside. You’ll want one that’s walled – we don’t want broth spilling out!
Cut your potatoes in half, then half again into thick wedges (photos 1 & 2). If you have extra large potatoes, you may want to halve a third time.
Place potatoes in a bowl and cover with oil, stock, oregano, garlic and lemon juice (photo 3).
Remove your baking dish from the oven and pour potato mixture into it. Use tongs to quickly arrange the potatoes in a single layer. If you are using semolina, sprinkle over the potatoes (photo 4).
Place dish in the oven for 30 minutes, turn the potatoes, then put back in the oven for another 20-30 minutes until potatoes are golden and fork tender. Most, if not all, of the broth will also be absorbed.
SERVING SUGGESTION – SPRINKLE FETA ON TOP
This is entirely optional, but if you have some feta cheese lying around, crumble some on top of your Greek potatoes. It adds a nice tang to the dish.
HOW TO REHEAT GREEK LEMON POTATOES
If you’ve got any leftover potatoes, store them in an airtight container in the fridge and reheat them the next day. Just set the oven to 180C / 350F, lay potatoes on a baking tray and place in the oven for 10 minutes or until heated through. I find they aren’t as crisp, but still just as flavourful.
WHAT TO SERVE YOUR LEMON POTATOES WITH
Greek potatoes go well with just about anything. Make it a complete Greek meal with these recipes, or try them alongside your favourite protein for an easy and flavourful dinner.
MORE GREEK RECIPES
If you’ve tried these Greek Lemon Potatoes I’d love to hear how you enjoyed them! Pop a comment and a star rating below!
- 4 Potatoes, cut into large wedges
- 1 cup Chicken Stock
- 2 Lemons, juiced
- 1/3 cup Olive Oil
- 1 tsp Dried Oregano, preferably Greek
- 3 Garlic Cloves, minced
- 1 tbsp Semolina, sprinkle over potatoes just before they go in the oven
- Parsley, chopped
- Handful of Feta Cheese
- Preheat oven to 180C / 350F with your baking dish / roasting tin inside. You'll want one that's walled - we don't want broth spilling out!
- Place potatoes in a bowl and cover with oil, stock, oregano, garlic and lemon juice.
- Remove your baking dish from the oven and pour potato mixture into it. Use tongs to quickly arrange the potatoes in a single layer. If you are using semolina, sprinkle over the potatoes.
- Place dish in the oven for 30 minutes, turn the potatoes, then put back in the oven for another 20-30 minutes until potatoes are golden and fork tender. Most, if not all, of the broth will also be absorbed.
- Serve as is, or sprinkle some parsley or crumble some feta cheese on top.
- Use a good starchy roasting potato. Sebago, Russet, Yukon Gold etc.
- I really only sprinkled parsley on top to break up the bland colouring of potatoes but if you want to get fancy, go for it.
- I do recommend trying at least once with feta cheese sprinkled on top! I used this Buffalo Milk Feta Cheese from Olympus Cheese and it was amazing.
- If you've got any leftover potatoes, store them in an airtight container in the fridge and reheat them the next day. Just set the oven to 180C / 350F, lay potatoes on a baking tray and place in the oven for 10 minutes or until heated through. I find they aren't as crisp, but still just as flavourful.
- Nutrition information is from a nutrition calculator and is based on 1 serve.
Nutrition Information:Yield: 8
Amount Per Serving:Calories: 162 Saturated Fat: 1g Cholesterol: 1mg Sodium: 54mg Carbohydrates: 17g Fiber: 3g Sugar: 1g Protein: 4g