Authentic Greek Lemon Roasted Potatoes

Name: Authentic Greek Lemon Roasted Potatoes
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 people
Ingredients: 1 kg floury potatoes; 3 cloves garlic; 2 ½ tablespoon lemon juice; 1 cup chicken stock; 4 tablespoon good quality olive oil; 1 teaspoon dried thyme or oregano; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon paprika

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
4 people
Calories
345 kcal
Course
Side Dish, Main Course
Cuisine
Mediterranean, Greek

Authentic Greek Lemon Roasted Potatoes

Dana Farley

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Authentic Greek Lemon Roasted Potatoes recipe is a staple in Greek cuisine, known for its tangy lemon flavor and crispy golden edges with soft and creamy inside.

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Ingredients

Servings

1 kg floury potatoes (Starchy potatoes such as Yukon Gold, Maris Piper, King Edwards, Idaho, and Russet)
3 cloves garlic (minced)
2 ½ tablespoon lemon juice
1 cup chicken stock
4 tablespoon good quality olive oil
1 teaspoon dried thyme or oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika

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Instructions

Cut the potatoes into wedges. Aim for uniform pieces so they cook evenly. I usually cut medium-sized potatoes into quarters or sixths, depending on their size. If they're too thick, they might not cook through by the time the outside is golden and crispy.
Soak the potato wedges in cold water for about 30 minutes before cooking. This step helps remove excess starch, which is key to getting that perfect crispiness. Drain and pat them dry with a clean kitchen towel.
In a large baking tray the size of 35cm x 25cm (14" x 10"), combine minced garlic, lemon juice, olive oil, chicken stock, thyme or oregano, salt, pepper, and paprika.
Add the potato wedges and toss everything together until the potatoes are well coated.
Preheat your oven to 356°F (180°C). Spread the potatoes in a single layer on the baking sheet. Make sure they're not too crowded; you want them to roast, not steam.
Roast the potatoes for about 1 hour 10 minutes, turning them halfway through. This helps ensure they get crispy on all sides.
Once the potatoes are golden and crispy, remove them from the oven. I like to give them a final squeeze of fresh lemon juice and a sprinkle of chopped parsley right before serving. This extra hit of lemon really brightens the dish.

Notes

Choose the Right Potatoes : Starchy potatoes are ideal as they hold their shape well during roasting and have a nice, creamy texture.
Don't Skip the Soak : Soaking the potatoes helps them get extra crispy.
Use Fresh Lemon Juice : It makes a huge difference in the flavor.
Don’t Crowd the Pan : Give the potatoes space to roast properly.
Turn Halfway Through : This ensures they’re crispy all over.

Nutrition Information

Show Details

Calories 345kcal (17%) Carbohydrates 48g (16%) Protein 7g (14%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol 2mg (1%) Sodium 683mg (28%) Potassium 1141mg (33%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 38IU (1%) Vitamin C 55mg (61%) Calcium 43mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 345 kcal

% Daily Value*

Calories	345kcal	17%
Carbohydrates	48g	16%
Protein	7g	14%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Cholesterol	2mg	1%
Sodium	683mg	28%
Potassium	1141mg	24%
Fiber	6g	24%
Sugar	3g	6%
Vitamin A	38IU	1%
Vitamin C	55mg	61%
Calcium	43mg	4%
Iron	3mg	17%