Description
Greek Lemon Potatoes are a flavorful and tangy roasted side dish featuring starchy potatoes cooked in a zesty mixture of lemon juice, garlic, oregano, and olive oil. Slow-roasted to crispy perfection, these potatoes are a classic of Greek cuisine and make a perfect accompaniment to grilled meats or a Mediterranean meal.
Ingredients
Scale
Potatoes
- 1.2 kg / 2.5 lb potatoes (starchy varieties such as Desiree, Yukon Gold, or Maris Piper)
Liquid and Seasoning
- 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
Garnish
- Lemon wedges
- Fresh oregano leaves
Instructions
- Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan) to ensure an evenly hot roasting environment for your potatoes.
- Prepare Potatoes: Peel your potatoes. Cut large ones into thick wedges, about 3cm (1.2 inches) thick, and medium ones into 3 roughly even pieces for uniform cooking.
- Coat with Flavor: In a roasting pan, combine the potatoes with chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Toss the potatoes thoroughly so that every piece is well coated with the flavorful mixture.
- First Roast: Place the roasting pan in the oven and roast the potatoes for 20 minutes. Turn them, then continue roasting for another 25-30 minutes, until most of the liquid is absorbed or evaporated and only oils remain at the bottom of the pan.
- Crisping Step (Optional): For extra crispy potatoes, transfer the potatoes to a separate baking tray. Tilt the original roasting pan and scoop out as much oil as possible, drizzling it over the potatoes on the new tray. This intensifies flavor and crispiness.
- Second Roast: Place the potatoes back in the oven and roast for an additional 35-40 minutes, turning once or twice until the potatoes are golden and have crispy edges.
- Reduce Pan Juices (Optional): While the potatoes are crisping, return the first pan (with leftover garlic juices) to the oven for 5-10 minutes to reduce the juices and turn the garlic golden. This creates a delicious drizzle for serving.
- Serve: Arrange the finished potatoes on a serving platter. Drizzle with the reduced garlic pan juices or simply toss the potatoes in them. Garnish with fresh lemon wedges and oregano leaves if desired. Serve immediately for best crispiness.
Notes
- Using starchy potatoes like Yukon Gold or Maris Piper ensures a fluffy interior and crispy exterior.
- Low-sodium chicken stock is recommended to control the salt level, but vegetable stock can be substituted for a vegetarian option.
- Grating the garlic finely helps distribute flavor evenly without harsh chunks.
- The optional crisping and pan juice reduction steps enhance texture and flavor but can be omitted for a simpler preparation.
- These potatoes are best served hot and fresh for optimal crispiness.
