Greek Lemon Potatoes
User Reviews
4.6
Greek Lemon Potatoes
Description
Greek Lemon Potatoes feature chunky wedges of potatoes tossed with olive oil, sea salt, black pepper, and dried oregano, then baked alongside garlic cloves, rosemary sprigs, and fresh lemon wedges. Chicken broth adds moisture and flavor during roasting, allowing the potatoes to absorb a savory, lemony aroma. The cooking process includes a covered bake followed by an uncovered period to crisp the edges and cook the liquid down.
The texture is characterized by tender, fork-soft potato interiors with slightly crispy, golden exteriors enhanced by the infused lemon and herbal notes. The garlic cloves roast gently in their skin, softening and mellowing instead of overpowering.
This dish pairs well with grilled or roasted meats and adds a bright, citrusy contrast to richer foods. For those aiming to reduce fat, the olive oil can be sprayed rather than poured, though some flavor may be lost.
During baking, checking to ensure some stock remains prevents drying out. Adjust seasoning with extra salt, pepper, or lemon juice after cooking to taste.
Ingredients
- 60 ml olive oil ¼ cup, or as needed
- 8 potato such as Maris Piper /Russet, medium
- 1 tsp salt (sea salt)
- ½ tsp black pepper
- 1 tbsp oregano dried
- 3 garlic skin on, crushed, cloves
- 2 lemon halved, plural
- 1 rosemary sprig
- 240 ml chicken broth more, as needed, 1 cup, hot
- 1 tbsp thyme to garnish, fresh
Instructions
- Preheat your oven to 200C (400F) or 180C (350F) Fan Setting. Peel the potatoes (or not, up to you!) and cut them into chunky wedges.
- Drizzle a shallow cast cast iron casserole with plenty of olive oil. Add the potatoes and season with plenty of salt and pepper. Sprinkle with the oregano and then toss everything together.
- Add the hot stock, lemon wedges, garlic cloves and rosemary. Cover the casserole and cook for 30 minutes. If you don’t have a casserole you can use a roasting tin and cover it with foil for the first part of the cooking.
- Carefully remove the casserole from the oven. Uncover the dish and squeeze the lemon juice from the wedges (remove any pips!). Give everything a good turn. Continue to cook for a further 30-45 minutes or until the potatoes are fork tender.
- Check the seasoning and add more salt and pepper, if needed, plus extra lemon juice if you like these really lemony!
Notes
- Check the potatoes midway through roasting and add more stock if the pan is dry to keep them moist.
- For a lower-fat version, spray the oil instead of pouring, but note the flavor will be milder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 446mg | 19% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 21mg | 23% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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