Greek Lemon Potatoes
User Reviews
5
Greek Lemon Potatoes
Description
Greek Lemon Potatoes are prepared by peeling and cutting starchy potatoes into thick wedges. The potatoes are tossed in a roasting pan with chicken stock, olive oil, lemon juice, finely grated garlic, dried oregano, and salt. They roast initially for 20 minutes, then turned and roasted for another 25-30 minutes until most of the liquid is absorbed or evaporated.
For an optional crispier texture, the potatoes are transferred to another tray while the original pan juices are reduced further in the oven to deepen color and flavor. The potatoes return to the oven for a final 35-40 minutes, turning occasionally until golden and crisp on the edges. The roasted garlic juices may be drizzled over the potatoes to preserve their crispy edges. These potatoes offer a tender interior with a flavorful, lemony aroma and nicely browned crust.
The dish works well as a traditional Greek side, complementing roasted meats or grilled fare and boasting a balance of acidity, herbiness, and richness. Using starchy potato varieties helps the flavors absorb fully, while finely grated garlic prevents burnt bits, enhancing the overall texture and taste.
Ingredients
- 1.2 kg / 2.5lb potato Aus: Desiree, US: Yukon Gold, UK: Maris Piper) (Note 1
- 1 1/2 cups chicken stock low sodium (Note 2, or broth
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 5 garlic finely grated using microplane (Note 3, cloves
- 1 tbsp oregano dried
- 2 tsp salt (Note 4)
Garnish (optional)
- lemon wedges (lemon), fresh (oregano leaves
- oregano wedges (lemon), fresh (oregano leaves
Instructions
- Preheat oven to 200°C/390°F (180°Cfan).
- Cut potatoes: Peel potatoes and cut large ones into thick wedges - about 3cm / 1.2" thick - and medium ones into 3 (see photo in post).
- Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. 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. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), 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. (Optional, Note 4)
- 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.
Notes
- Use starchy potatoes like Desiree, Yukon Gold, or Maris Piper for better flavor absorption and texture.
- If chicken stock isn't available, water plus stock cubes or vegetable stock can be used though flavor will vary.
- Grate garlic finely with a microplane to dissolve it in the stock and avoid burnt bits.
- The salt amount is important for flavor; you can skip transferring potatoes to a separate tray but risk less crispy, less golden results.
- Drizzling residual garlic pan juices over potatoes preserves crispy edges and enhances flavor and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349cal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Sodium | 976mg | 41% |
| Potassium | 1079mg | 23% |
| Fiber | 6g | 24% |
| Vitamin C | 34mg | 38% |
| Calcium | 80mg | 8% |
| Iron | 8.1mg | 45% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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