RECIPES:
Aug 15, 2022

Lemon Roasted Potatoes

Prep Time: 10 mins
Crispy golden brown Greek-style lemony potato spears with oregano make a great side with any entrée.

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I’ve been inspired by my recent trip to Thessaloniki, Greece where I loved eating these flavorful lemon roasted potatoes as a side dish. These Greek-style lemon potatoes pair well with anything from chicken souvlaki to seared steak. They are tossed in a seasoned liquid of chicken broth, olive oil and lemon juice. The goal is to partly braise the potatoes in the stock so they remain tender, then when the chicken stock and lemon juice absorbs/evaporates, the edges of the potatoes become crispy and fry in the remaining oil. 

Lemon Roasted Potatoes

ingredients for Lemon Roasted Potatoes

What Makes These Potatoes Different?

Unlike most roasted potato recipes, Greek-style potatoes are first cooked in a broth and lemon juice mixture. Once that absorbs or evaporates, the potatoes fry and develop golden brown crispy edges in the remaining oil. It’s important to turn the potatoes and keep an eye on them once they get to this point so they don’t burn. 

Key Ingredients in This Recipe

  • Potatoes – Yukon gold potatoes are typically used to make these Greek potatoes. They are versatile, in between a starchy russet potato and waxy ones like red potatoes. Look for potatoes on the larger side for even wedges. I peel the potatoes first though the skin can be left on based on preference. 
  • Lemon juice – To get the most fresh lemon juice out of your citrus, I recommend pressing down on the lemon with your palm and rolling it on the counter or microwaving it for 15 seconds. 
  • Olive oil – Greece is one of the top exporters of olive oil so it’s only natural it’s used in much of the cooking. The smoke point of olive oil can differ based on quality but it is great for roasting and imparts a rich flavor onto these potatoes. I opt for an affordable extra-virgin olive oil for this recipe because much of the nuances of the flavor of the oil are lost as the potatoes cook. 
  • Chicken stock – Chicken stock helps to flavor the potatoes as well as keep them tender as they roast. I use a low-sodium chicken stock for this recipe to have better control over the salt in the dish. 
  • Oregano – Oregano is commonly used to flavor Greek dishes like meats, salads or vegetables. I prefer to use fresh oregano in addition to kosher salt, ground black pepper and garlic powder. In a pinch, one teaspoon of dried oregano can be used in place of the fresh oregano. 

How to Make Lemon Roasted Potatoes

lemon mixture for Lemon Roasted Potatoes
Step 1: Make the lemon mixture. 

Preheat oven to 400ºF (200ºC). In a large mixing bowl whisk together the lemon juice, olive oil, chicken stock, garlic powder and 1 tablespoon of the oregano.

potatoes in a bowl
Step 2: Toss potatoes. 

 Add the potatoes to the bowl and toss to combine.

baking potatoes for Lemon Roasted Potatoes
Step 3: Spread on baking sheet.

Spread the potatoes in an even single layer on a large rimmed baking sheet or shallow baking dish. Season with salt and pepper. 

baked potatoes
Step 4: Roast the potatoes.

Roast the potatoes until tender and the stock is absorbed, about 35 minutes. Flip the potatoes and continue to cook until they are golden brown with crispy edges for an additional 20 to 25 minutes. If desired, broil on high until golden brown, about 2 minutes. 

garnished Lemon Roasted Potatoes
Step 5: Garnish and serve. 

Serve garnished with the remaining oregano.

Tips and Tricks for This Recipe

Best Baking Sheet 

I prefer a non-stick rimmed baking sheet so no bits get stuck. If your baking sheet isn’t nonstick, I recommend first lining it with parchment paper. Using a large baking sheet rather than a roasting pan allows room to spread the potatoes out in an even single layer so they can properly brown. If you don’t have a rimmed baking sheet you can use a baking dish or roasting pan and work in batches. 

Swaps and substitutions 
  • If needed, the fresh chopped oregano can be swapped for 1 tablespoon of dried oregano. 
  • Oregano is typically used in Greek cooking though you can swap with other favorite fresh herbs like rosemary, thyme or dill for other variations on this recipe.
  • For easier cleanup, line your baking sheet with parchment paper. 
  • While Russet potatoes can be used in place of the Yukon gold for the potato wedges though it will change the texture since they are a starchier potato.

Other Recipes to Try

If you enjoy these lemon roasted potatoes, give these Greek recipes a try. Follow me on Instagram for more updates: 

Lemon Roasted Potatoes

Greek roasted lemon potatoes
Print Pin
Prep Time 10 mins
Serves 6

Ingredients:

  • ½ cup freshly squeezed lemon juice
  • ½ cup extra-virgin olive oil
  • ½ cup chicken stock
  • ½ teaspoon garlic powder
  • 2 tablespoons oregano, chopped, divided
  • 3 pounds Yukon gold potatoes, peeled and cut into 1” wedges
  • Kosher salt, as needed
  • Freshly ground black pepper

Instructions:

  • Preheat oven to 400ºF (200ºC).
  • In a large mixing bowl whisk together the lemon juice, olive oil, chicken stock, garlic powder and 1 tablespoon of the oregano.
  • Add the potatoes to the bowl and toss to combine.
  • Spread the potatoes in an even single layer on a large rimmed baking sheet or shallow baking dish. Season with salt and pepper.
  • Roast the potatoes until tender and the stock is absorbed, about 35 minutes. Flip the potatoes and continue to cook until they are golden brown with crispy edges for an additional 20 to 25 minutes. If desired, broil on high until golden brown, about 2 minutes.
  • Serve garnished with the remaining oregano.

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