Greek lemon potatoes is the carby side dish of dreams. Potatoes cooked in lemon and garlic infused stock until soft on the inside and crispy on the outside.
Ingredients needed
Full recipe with amounts can be found in the recipe card below.
- Potatoes. Any good baking potato will work well. Avoid using waxy potatoes for this recipe.
- Garlic.
- Lemon juice.
- Chicken stock.
- Oregano.
- Olive oil.
- Salt and pepper.
How to make Greek lemon potatoes
- Prepare the potatoes: Peel the potatoes and slice into wedges. Place in a large, deep roasting dish in an even layer then drizzle with olive oil. Season with salt, pepper and oregano.
- Bake: Combine the chicken stock with lemon juice and garlic and pour into the roasting dish. Place in a preheated oven and allow to cook for 45-60 minutes or until the stock has been absorbed and the potatoes are crisp and golden. Give them a stir half-way through cooking to make sure they’re browning evenly. Remove from the oven, scatter with chopped parsley or fresh oregano and serve.
Can I make this ahead?
Yes, these potatoes can be prepped up to 2 hours in advance. The potatoes are definitely best served straight out of the oven but they can be reheated in a hot oven until crisp if necessary.
What to serve with Greek lemon potatoes
- Chicken souvlaki with zucchini tzatziki
- Easy grilled chicken thighs
- Easy Salt and pepper Balsamic steak
- Slow roasted Greek lamb
Potato recipes
- 3 cheese potatoes au gratin
- Mini Hasselback potatoes with sour cream dip
- Crispy salt and pepper smashed potatoes
Greek Lemon Potatoes
Greek lemon potatoes is the carby side dish of dreams. Potatoes cooked in lemon and garlic infused stock until soft on the inside and crispy on the outside.
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Servings: 4
Calories: 373kcal
Ingredients
- 4 large potatoes peeled and sliced into wedges
- 2 tsp oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 cups chicken stock
- 2 tbsp lemon juice
- 4 garlic cloves crushed/minced
Instructions
- Preheat the oven to 200°C/390°F. Peel the potatoes and slice into wedges.
- Place in a large, deep roasting dish in an even layer then drizzle with olive oil. Season with salt, pepper and oregano.
- Combine the chicken stock with lemon juice and garlic and pour into the roasting dish.
- Place in a preheated oven and allow to cook for 45-60 minutes or until the stock has been absorbed and the potatoes are crisp and golden.
- Give them a stir half-way through cooking to make sure they're browning evenly. Remove from the oven, scatter with chopped parsley or fresh oregano and serve.
Nutrition
Calories: 373kcal | Carbohydrates: 68g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 640mg | Potassium: 1667mg | Fiber: 8g | Sugar: 3g | Vitamin C: 77mg | Calcium: 62mg | Iron: 3mg
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Made this potato recipe tonight. They were in the oven for 65 minutes and there was still so much liquid. Needless to say,they never got crispy and brown. W
What did I do wrong?
Hi Natalie. It could be that the dish you used wasn’t big enough (this allows more surface area for liquid to evaporate). I’m going to re-test this recipe again to see if anything else could cause this.
This will go well with my Tzatziki, thank you for the recipe Alida!
Trying this with my 5 hr roast leg of lamb. Mouth watering already!
Hope you love it!