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Greek Lemon Potatoes
Crispy roasted potatoes with lemon, garlic, and oregano - the ultimate Greek side.
No Greek meal is complete without lemon potatoes - those impossibly crispy, golden wedges that seem to appear alongside every grilled meat and fish dish in Greece. Our recipe produces potatoes that are crispy and caramelized on the outside, creamy and tender within, and bursting with the bright flavors of lemon and oregano.
The secret lies in roasting the potatoes in a mixture of olive oil, lemon juice, garlic, and chicken broth. As the liquid evaporates, it leaves behind concentrated flavor and helps create that coveted crispy exterior. We flip the potatoes partway through cooking to ensure every side gets beautifully golden.
These potatoes are dangerously addictive. At Lauer House, we often see guests eating them with their fingers, unable to resist that last crispy piece. They're the perfect accompaniment to our grilled lamb, roasted chicken, or simply enjoyed on their own with a squeeze of extra lemon.
The secret lies in roasting the potatoes in a mixture of olive oil, lemon juice, garlic, and chicken broth. As the liquid evaporates, it leaves behind concentrated flavor and helps create that coveted crispy exterior. We flip the potatoes partway through cooking to ensure every side gets beautifully golden.
These potatoes are dangerously addictive. At Lauer House, we often see guests eating them with their fingers, unable to resist that last crispy piece. They're the perfect accompaniment to our grilled lamb, roasted chicken, or simply enjoyed on their own with a squeeze of extra lemon.
Prep: 15 mins
Cook: 1 hour 10 mins
Serves: 6
Easy
Ingredients
1.5kg potatoes (Yukon Gold or similar)
1/2 cup olive oil
1/2 cup fresh lemon juice (3-4 lemons)
4 cloves garlic, minced
1 cup chicken broth or water
2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper
Fresh parsley for garnish
1/2 cup olive oil
1/2 cup fresh lemon juice (3-4 lemons)
4 cloves garlic, minced
1 cup chicken broth or water
2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper
Fresh parsley for garnish
Instructions
1. Preheat oven to 200°C.
2. Peel potatoes and cut into wedges. Place in a large roasting pan in a single layer.
3. Whisk together olive oil, lemon juice, garlic, broth, oregano, thyme, salt, and pepper.
4. Pour mixture over potatoes. Toss to coat evenly.
5. Roast for 30 minutes. Flip potatoes and baste with pan juices.
6. Continue roasting another 30-40 minutes until potatoes are golden, crispy, and tender inside.
7. Garnish with fresh parsley and an extra squeeze of lemon. Serve hot.
2. Peel potatoes and cut into wedges. Place in a large roasting pan in a single layer.
3. Whisk together olive oil, lemon juice, garlic, broth, oregano, thyme, salt, and pepper.
4. Pour mixture over potatoes. Toss to coat evenly.
5. Roast for 30 minutes. Flip potatoes and baste with pan juices.
6. Continue roasting another 30-40 minutes until potatoes are golden, crispy, and tender inside.
7. Garnish with fresh parsley and an extra squeeze of lemon. Serve hot.
