Roasted potatoes never tasted so good! The special thing about this Greek Lemon Potatoes recipe is that it is baked while soaked in a rich flavoured lemon garlic broth, these potatoes then had all the time to really suck up those flavours while being roasted to golden perfection. You’ll never bake potatoes the same way again!
Greek Lemon Potatoes
Everybody loves a good greek recipe, and this recipe is not so different, these are not your usual roasted potatoes. It’s true that drizzling oil, salt, and pepper on your potatoes and then bake them will make a good side dish, but it’s never a bad idea to try new things every now and then, especially if they are tasty!
All you have to do is to follow a few extra steps than how you usually roast your potatoes, and that would make all the difference, you’ll end up making the crunchiest roast potatoes ever! They are thick, crusty, perfectly seasoned, and fluffy from the inside. These are the ingredients you’re going to need :
How to make Greek Lemon Potatoes
How to cut the potatoes for this recipe
These potatoes are going to be cooked for quite a long time, so you have to make sure to cut them into chunky pieces so that they last long, you can cut medium potatoes into 3 pieces, and large potatoes into quarters or thick wedges.
Half braised, half roasted
The special thing about the Greek Lemon Potatoes as mentioned earlier is that it takes quite some time to cook, they are first braised in the lemon-garlic broth so that they suck up all that flavour, then you keep on roasting them until the liquid evaporates, leaving just the oil to roast the potatoes until golden.
It can be quite tricky to follow all these steps to roast the potatoes perfectly using only one pan. It is impossible to roast the potatoes whiteout the garlic burning. it’s either one or the other, golden garlic or golden potatoes. You will also end up with burnt ridges from the caramelised lemon juice and brow on the base of the pan.
This is the easiest, less risky way of making Greek Lemon Potatoes to have that golden result that you want: Braise in one pan then roast in another! First, you’ll braise in the first pan to suck up all the flavour, then transfer to a tray to bake until golden, drizzled with the flavoured oil from the first pan.
You’re free to skip the transference step. Just keep in mind that your potatoes won’t look as golden as the ones in the picture, otherwise, you’ll end up with thin dark burnt ridges and the garlic with burn.
Note: Greek Lemon Potatoes are naturally not the crispiest type of potatoes recipe because they are submerged in lemon and broth, it is scientifically impossible for them to be very crispy, but this special tip given earlier, half braised, half roasted, will help your potatoes have nice crispy edges and some crispy surfaces and in any case, you won’t miss major crunch factor because these have so much more flavour than any other roasted potato.
These potatoes are so good! You can’t stop once you start consuming them!
Watch How To Make It
GREEK LEMON POTATOES
- 2.5 lb Potatoes
- 1 1/2 cups Chicken stock/broth
- 1/2 cup Olive oil
- 1/3 cup Lemon juice
- 5 Garlic cloves finely grated
- 1 tbsp Dried oregano
- 2 tsp Salt
- Lemon wedges
- Fresh oregano leaves
- Preheat oven to 200°C/390°F.
- Cut potatoes: Peel potatoes and cut large ones into 4 thick wedges and medium ones into 3.
- Coat potatoes: In a pan, place the chicken stock, lemon juice, garlic, oregano, olive oil, salt then place potatoes, toss well.
- Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
- To crisp the potatoes (optional): Transfer potatoes to a separate tray. Tilt the original roasting pan and scoop off as much of the oil as you can, then drizzle over the potatoes.
- Roast 35 minutes: Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
- Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden.
- Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.