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GREEK LEMON POTATOES

What makes these potatoes taste really good is the lemon-garlic oregano flavoured broth, that the potatoes suck up, the potatoes are then roasted until golden and crispy! these potatoes are a good side dish that you can prepare for your lunch or dinner.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine Greek
Servings 5 servings

Ingredients
  

  • 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

Garnish

  • Lemon wedges
  • Fresh oregano leaves

Instructions
 

  • 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. 

Video

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