Greek Lemon Potatoes

Put some sunshine on your plate and enjoy these Greek Lemon Potatoes

Greek Lemon Potatoes featured image

Chock full of flavor and high in vitamin C, these Greek Lemon Potatoes are a welcome variation on the potato theme when you’re looking for a side dish. The sunny flavors and seasonings of Greece merge well with potatoes. Even though potatoes are relative newcomers to Greek cuisine. They were only introduced in the early 1800s, which is practically yesterday in a culture that reaches back thousands of years! Potatoes were intentionally popularized in the early 1800s to combat large scale food insecurity. Their starchy texture and versatility blended well with the vibrant flavors and cooking techniques already popular, and potatoes have been part of the cuisine ever since.

You will love this recipe if you’re looking for something other than plain roast potatoes or ho-hum mashed potatoes. The lemon, herbs, and olive oil are perfect with potatoes. And the roasting method ensures that you get crispy goodness on the outside and pillowy softness on the inside of your potatoes. Fork-tender and so tasty!

A Potato is a Potato, right?

Well, kind of. In this recipe, there is a best choice. While you can use russet potatoes, red potatoes, or Yukon gold potatoes, the best choice for Greek Lemon Potatoes is Yukon gold. The thin skin crisps up beautifully in the high heat of the oven, adding the perfect texture to that first bite you take. Inside, Yukon gold potatoes are neither too starchy nor too waxy – just right on both counts. This means they are pillowy soft without being mushy. And generally, the size is right – since they’re medium-sized, cutting them up into wedges doesn’t take too long. Of course, if you can’t find Yukon gold, any other potato would work. Russet potatoes are probably a best second choice, and widely available.

Ingredients

  • 2.5 pounds Yukon Gold potatoes, peeled and cut into thick wedges
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup extra virgin olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 5 garlic cloves finely grated
  • 1 tablespoon dried oregano
  • 2 teaspoons kosher salt
  • Lemon wedges and fresh oregano leaves for garnish
Greek Lemon Potatoes ingredients

How to Make Greek Lemon Potatoes

Step 1: Preheat your oven to 400°F.

Step 2: Peel the potatoes and cut them into hearty wedges, about 1 inch thick.

Greek Lemon Potatoes steps

Step 3: In a roasting pan, combine the potato wedges with the chicken broth, olive oil, lemon juice, grated garlic, dried oregano, and kosher salt and toss.

Greek Lemon Potatoes steps

Step 4: Roast for 20 minutes. Then, give the potatoes a gentle turn to ensure even cooking and roast for an additional 25 to 30 minutes. Most of the liquid should be absorbed and the edges of the potatoes golden brown.

Step 5: For more crispiness, transfer the potatoes to a separate baking tray. Skim off as much oil as possible from the original pan and drizzle it over the potatoes.

Greek Lemon Potatoes steps

Step 6: Continue roasting for another 35 to 40 minutes, turning once or twice, until they reach your desired level of golden crispiness.

Step 7: Arrange the potatoes on a serving platter, spoon over garlic pan juices, and garnish with fresh lemon wedges and oregano leaves.

FAQs & Tips

How to Make Ahead and Store?

Greek Lemon Potatoes are best enjoyed right after they’re prepared. If you do need to make them ahead, prepare up to but not through Step 8. Let them cool, refrigerate in an airtight container, and reheat. To reheat, first microwave them for up to 1 – 2 minutes to take the chill off. Then, heat the broiler in your oven. Broil on a metal sheet pan about 6-8 inches from the heat source for up to 2 -3 minutes, watching carefully. Then garnish with lemon wedges and the reheated garlic pan juices. After serving, leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator. Freezing is not recommended.

How do I get the potatoes really crispy on the outside?

First, scrub the potatoes but do not peel. Once you cut them into wedges, you can optionally soak them in water (totally submerged) for about 30 minutes. This draws the starch out and helps up the crisp factor. Strain the potatoes and pat dry before proceeding.

Why are some of the potatoes almost burned and some not quite done?

Look closely at how you are cutting the potatoes! The wedges need to be pretty similar in size. Nobody’s perfect. But get them as close as you can to the same size. Taking time to do this will help them cook evenly. Another tip is to make sure your oven rack is in the center position for ideal heat distribution.

Can I substitute bottled lemon juice for the fresh lemon?

Absolutely. The flavor won’t be as bright, but in a pinch, bottled lemon juice is a lifesaver! If you do use bottled juice, consider amping up the other seasonings like the fresh garlic or oregano to help the flavor pop. It’s worth it.

Greek Lemon Potatoes featured image

Serving Suggestions

As a side dish, Greek Lemon Potatoes are wonderful with roast chicken, baked pork chops, or even grilled steak. A no-brainer pairing is with our Oven-Baked Greek Chicken Thighs. For a lighter meal, like a lunch, they would go well with a main dish salad as well, providing something warm and filling. Greek Lemon Potatoes are super versatile!

Greek Lemon Potatoes featured image
Greek Lemon Potatoes featured image

Greek Lemon Potatoes

5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Greek
Servings 6
Calories 323 kcal

Ingredients
  

  • 2.5 pounds Yukon Gold potatoes peeled and cut into thick wedges
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup extra virgin olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 5 garlic cloves finely grated
  • 1 tablespoon dried oregano
  • 2 teaspoons kosher salt
  • Lemon wedges and fresh oregano leaves for garnish

Instructions
 

  • Preheat your oven to 400°F.
  • Peel the potatoes and cut them into hearty wedges, about 1 inch thick.
  • In a roasting pan, combine the potato wedges with the chicken broth, olive oil, lemon juice, grated garlic, dried oregano, and kosher salt and toss.
  • Roast for 20 minutes. Then, give the potatoes a gentle turn to ensure even cooking and roast for an additional 25 to 30 minutes. Most of the liquid should be absorbed and the edges of the potatoes golden brown.
  • For more crispiness, transfer the potatoes to a separate baking tray. Skim off as much oil as possible from the original pan and drizzle it over the potatoes.
  • Continue roasting for another 35 to 40 minutes, turning once or twice, until they reach your desired level of golden crispiness.
  • Arrange the potatoes on a serving platter, spoon over garlic pan juices, and garnish with fresh lemon wedges and oregano leaves.

Nutrition

Calories: 323kcalCarbohydrates: 36gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 805mgPotassium: 881mgFiber: 5gSugar: 2gVitamin A: 19IUVitamin C: 43mgCalcium: 44mgIron: 2mg
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