Name: Greek Lemon Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
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 )

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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

Potatoes.
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

Potato recipes

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.

4.3 from 34 votes

Print Pin Rate

Course: Side Dish

Cuisine: Greek

Keyword: Greek lemon potatoes, Greek lemon potatoes recipe, Greek lemon roasted potatoes

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings:

Calories: 373kcal

Author: Alida Ryder

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