Greek Lemon Potatoes
Why Make This Recipe
Greek Lemon Potatoes are a delightful side dish that brings the sunshine of Greece to your table. Their tangy, lemony flavor, combined with the richness of olive oil and garlic, makes them irresistible. Whether you’re hosting a family gathering or enjoying a quiet dinner at home, these potatoes will impress everyone. Plus, they are easy to make and pair perfectly with grilled meats and fish.
How to Make Greek Lemon Potatoes
Ingredients:
- 1.2 kg / 2.5 lb potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper) (Note 1)
- 1 1/2 cups chicken stock/broth, low sodium (Note 2)
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 5 garlic cloves, finely grated using microplane (Note 3)
- 1 tbsp dried oregano
- 2 tsp salt (Note 4)
- Lemon wedges and fresh oregano leaves for garnish
Directions:
- Preheat your oven to 200°C/390°F (180°C fan).
- Cut the Potatoes: Peel the potatoes. Cut large ones into thick wedges about 3 cm (1.2 inches) thick and medium ones into thirds.
- Coat the Potatoes: Place the potatoes in a roasting pan with all the other ingredients. Toss the potatoes well to coat them evenly.
- Roast for 45 Minutes: Start by roasting the potatoes for 20 minutes. Then, turn them over and roast for another 25 to 30 minutes until most of the liquid is absorbed and you are left with mainly oil in the pan.
- To Crisp the Potatoes (Optional): If you want them extra crispy, transfer the potatoes to a separate tray. Tilt the original roasting pan and scoop off as much oil as you can (keeping some juices is okay). Drizzle the remaining oil over the potatoes.
- Roast for 35 Minutes: Put the potatoes back in the oven and roast for 35 to 40 minutes. Turn them once or twice until they are golden and crispy on the edges.
- Heat the Pan Juices: For a final touch, return the pan with the garlic juices to the oven for the last 5 to 10 minutes to reduce and make the garlic golden (optional).
- Plate Up: Transfer the potatoes to a serving platter. Drizzle the reduced garlic pan juices over them or toss them in the pan. Serve garnished with lemon wedges and fresh oregano leaves if desired.
How to Serve Greek Lemon Potatoes
Serve Greek Lemon Potatoes hot alongside your favorite grilled meats, such as chicken, lamb, or fish. They also make a great addition to salads or can be enjoyed on their own. Garnish with extra lemon wedges and fresh oregano for a burst of flavor.
How to Store Greek Lemon Potatoes
If you have any leftovers, let the potatoes cool completely. Store them in an airtight container in the fridge for up to 3 days. To reheat, you can pop them in the oven at a low temperature until heated through, which will help retain their crispy texture.
Tips to Make Greek Lemon Potatoes
- Choose the right potatoes: Use starchy potatoes like Yukon Gold or Maris Piper for the best results.
- Don’t rush the roasting: Allow enough time for the potatoes to absorb the flavors and become crispy.
- Adjust the seasoning: Feel free to add more herbs or spices according to your taste preferences.
Variation
You can add other vegetables, like carrots or zucchini, for extra flavor and nutrients. Just make sure to cut them evenly to ensure they roast properly. You can also try using fresh herbs like rosemary or thyme instead of dried oregano.
FAQs
1. Can I use different types of potatoes?
Yes, you can use other types of potatoes. Just make sure they have a good texture for roasting.
2. Is there a vegetarian option for this recipe?
Absolutely! You can substitute the chicken stock with vegetable broth for a vegetarian version.
3. How can I make these potatoes spicier?
You can add red pepper flakes or a pinch of black pepper to give the potatoes some heat. Adjust based on your spice preference.
Greek Lemon Potatoes
Ingredients
Main Ingredients
- 1.2 kg 1.2 kg / 2.5 lb potatoes (Desiree, Yukon Gold, Maris Piper) Use starchy potatoes for best results.
- 1.5 cups 1 1/2 cups chicken stock/broth, low sodium Can substitute with vegetable broth for vegetarian option.
- 0.5 cups 1/2 cup olive oil For coating and crisping the potatoes.
- 1/3 cup 1/3 cup lemon juice Fresh lemon juice preferred for best flavor.
- 5 cloves 5 garlic cloves, finely grated Use a microplane for fine grating.
- 1 tbsp 1 tbsp dried oregano Fresh herbs can be used as a variation.
- 2 tsp 2 tsp salt Adjust to taste.
- 1 each Lemon wedges for garnish To enhance serving presentation.
- 1 each Fresh oregano leaves for garnish Optional, for added flavor and decoration.
Instructions
Preparation
- Preheat your oven to 200°C/390°F (180°C fan).
- Peel the potatoes. Cut large ones into thick wedges about 3 cm (1.2 inches) thick and medium ones into thirds.
- Place the potatoes in a roasting pan with all the other ingredients. Toss the potatoes well to coat them evenly.
Roasting
- Start by roasting the potatoes for 20 minutes. Then, turn them over and roast for another 25 to 30 minutes until most of the liquid is absorbed.
- For extra crispy potatoes, transfer them to a separate tray, scoop off excess oil, and drizzle remaining oil over them.
- Put the potatoes back in the oven and roast for 35 to 40 minutes, turning once or twice until golden and crispy.
Finishing Touch
- Return the pan with the garlic juices to the oven for the last 5 to 10 minutes to reduce and make the garlic golden (optional).
- Transfer the potatoes to a serving platter. Drizzle the reduced garlic pan juices over them or toss them in the pan. Serve garnished with lemon wedges and fresh oregano leaves if desired.
