Description
This Greek Lemon Potatoes recipe delivers perfectly roasted, tender yet crispy potatoes infused with vibrant lemon, garlic, and oregano flavors. Slow-roasted in a mixture of chicken stock, olive oil, and lemon juice, these potatoes develop rich, aromatic layers of taste and a golden crust, making them a delightful side dish for any meal.
Ingredients
Scale
Potatoes
- 1.2 kg / 2.5 lb starchy potatoes (such as Desiree, Yukon Gold, or Maris Piper)
Marinade & Roasting Liquid
- 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 a 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) or 180°C (350°F) fan setting to ensure an evenly hot environment for roasting the potatoes.
- Prepare Potatoes: Peel the potatoes. Cut large potatoes into thick wedges about 3cm (1.2 inches) thick. Medium-sized potatoes should be cut into roughly 3 even pieces to promote 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 thoroughly to coat every surface of the potatoes in the flavorful mixture.
- First Roast: Place the roasting pan in the preheated oven and roast the potatoes for 20 minutes. After 20 minutes, turn the potatoes, then continue roasting for another 25 to 30 minutes until most of the liquid has evaporated or been absorbed and only the oils remain at the bottom of the pan.
- Crisping Step (Optional): For extra crisp potatoes, transfer them to a separate baking tray. Tilt the original roasting pan to scoop out as much oil as possible, then drizzle this oil over the potatoes on the new tray to enhance flavor and crispiness.
- Second Roast: Return the potatoes to the oven and roast for an additional 35 to 40 minutes. Turn the potatoes once or twice during this time until they are golden and have developed crispy edges.
- Reduce Pan Juices (Optional): While the potatoes crisp, place the original roasting pan back into the oven for 5 to 10 minutes to reduce the remaining garlic juices and caramelize the garlic to a golden color. This reduced sauce can be drizzled over the potatoes when serving.
- Serve: Arrange the roasted potatoes on a serving platter. Drizzle with the reduced garlic pan juices or toss the potatoes in them. Garnish with fresh lemon wedges and oregano leaves if desired. Serve immediately to enjoy the best crispy texture.
Notes
- Use starchy potatoes for the best texture; waxy potatoes may become mushy.
- Adjust salt amount according to your taste, especially if using salty chicken broth.
- The optional crisping step enhances the texture but can be skipped for a softer potato.
- The reduced garlic pan juices add an intense burst of flavor—don’t skip this step if you want a richer dish.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Leftover potatoes can be reheated in the oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
