Description
Greek Lemon Potatoes are a classic Mediterranean side dish featuring starchy potatoes roasted in a tangy lemon, garlic, and oregano marinade. The potatoes are first roasted in a flavorful mixture of chicken stock, olive oil, lemon juice, garlic, and herbs, then finished in the oven to achieve golden, crispy edges. This recipe is an irresistible combination of zesty citrus and aromatic herbs, perfect for complementing grilled meats or a fresh salad.
Ingredients
Scale
Potatoes
- 1.2 kg / 2.5 lb potatoes (starchy varieties such as Desiree, Yukon Gold, or Maris Piper)
Marinade & Roasting Mixture
- 1 1/2 cups low-sodium chicken stock/broth
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 5 garlic cloves, finely grated with microplane
- 1 tbsp dried oregano
- 2 tsp salt
To Serve
- Lemon wedges
- Fresh oregano leaves
Instructions
- Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan) to create an evenly hot environment for roasting the potatoes.
- Prepare Potatoes: Peel the potatoes and cut large ones into thick wedges approximately 3cm (1.2 inches) thick. Medium-sized potatoes should be cut into roughly 3 even pieces to ensure uniform cooking.
- Mix Ingredients: In a roasting pan, mix the potatoes with chicken stock, olive oil, lemon juice, finely grated garlic, dried oregano, and salt. Toss thoroughly to coat each piece evenly with the flavorful marinade.
- Initial Roasting: Place the roasting pan in the oven and roast the potatoes for 20 minutes. After this, turn the potatoes and continue roasting for an additional 25-30 minutes until most of the liquid has been absorbed or evaporated, leaving only oils at the bottom of the pan.
- Enhance Crispiness: Transfer the potatoes to a separate baking tray. Tilt the original roasting pan to scoop out as much oil as possible and drizzle it over the potatoes on the new tray. This step helps intensify flavor and contributes to crispier edges.
- Final Roasting: Return the potatoes to the oven and roast for another 35-40 minutes, turning once or twice during this time until they are golden brown with crispy edges.
- Reduce Garlic Juices: While the potatoes finish crisping, return the original roasting pan, containing the leftover garlic and juices, to the oven for 5-10 minutes to reduce these juices and turn the garlic golden. This creates a delicious drizzle to serve with the potatoes.
- Serve: Arrange the roasted potatoes on a serving platter, drizzle with the reduced garlic pan juices or toss them in these juices. Garnish with fresh lemon wedges and oregano leaves, and serve immediately for the best crispiness.
Notes
- Use starchy potatoes such as Yukon Gold or Maris Piper for best texture.
- Cut potatoes into uniform pieces to ensure even cooking and crispiness.
- Draining and reapplying the oil between roasting steps intensifies flavor and texture.
- The reduced garlic pan juices add a rich, concentrated garlic flavor when drizzled over the potatoes.
- Serve immediately to enjoy the potatoes at their crispiest.
- This recipe pairs well with grilled meats, fish, or a simple Greek salad.
