Authentic Greek Lemon Roasted Potatoes recipe is a staple in Greek cuisine, known for its tangy lemon flavor and crispy golden edges with soft and creamy inside.
It's effortless to make, uses basic ingredients, and pairs wonderfully with a variety of Mediterranean dishes such as Grilled BBQ Chicken Thighs. Just like Briam - Greek Roasted Vegetables, it's one of those recipes that always brings back fond memories of family gatherings and warm, sunny days.
These Greek-style roasted potatoes are perfect on their own with some crumbled feta and a few slices of crusty bread, as well as a side dish for your family Sunday roast.
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Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
What Type of Potatoes To Use For Greek Lemon Potatoes?
The first step to perfect Greek lemon roasted potatoes is choosing the right type of potato. Starchy potatoes such as Yukon Gold, Maris Piper, King Edwards, Idaho, and Russet are ideal because they hold their shape well during roasting and have a nice, creamy texture inside.
I remember trying this recipe with waxy red potatoes once—they were tasty but didn’t quite have the same fluffiness.
Other ingredients you'll need are:
- Olive oil - You'll need a generous amount of good quality cooking olive oil for this delicious Greek roasted potato dish. Olive oil helps them crisp up and adds a rich flavor.
- Chicken stock - I prefer using homemade Easy Chicken Stock (Bone Broth) but you can also opt for a good quality, low-sodium store-bought broth if that's what you have in hand.
- Lemon juice - It should be fresh—none of that bottled stuff! The bright, zesty flavor of freshly squeezed lemon juice is essential for that famous tangy taste we're after.
- Garlic - For this recipe, I mince a few cloves of garlic but feel free to adjust the amount to your taste.
- Spices and seasonings - For seasoning, I use dry thyme or oregano, salt, pepper, and paprika. The thyme adds a lovely earthy note, while the paprika gives a sweet and peppery taste. Don’t skimp on the salt and pepper—potatoes need a good amount of seasoning.
How to Make Authentic Greek Lemon Roasted Potatoes?
Making this popular Greek potato recipe is very easy and straightforward.
However, to achieve the best results you need to follow a few simple steps:
Cut the potatoes into wedges. Aim for uniform pieces so they cook evenly. I usually cut medium-sized potatoes into quarters or sixths, depending on their size. If they're too thick, they might not cook through by the time the outside is golden and crispy.
Soak the potato wedges in cold water for about 30 minutes before cooking. This step helps remove excess starch, which is key to getting that perfect crispiness. Drain and pat them dry with a clean kitchen towel.
In a large baking tray the size of 35cm x 25cm (14" x 10"), combine minced garlic, lemon juice, olive oil, chicken stock, thyme or oregano, salt, pepper, and paprika.
Add the potato wedges and toss everything together until the potatoes are well coated. This is where the magic begins, as the potatoes start to soak up all those wonderful flavors.
Preheat your oven to 356°F (180°C). Spread the potatoes in a single layer on the baking sheet. Make sure they're not too crowded; you want them to roast, not steam.
Roast the potatoes for about 1 hour 10 minutes, turning them halfway through. This helps ensure they get crispy on all sides.
Once the potatoes are golden and crispy, remove them from the oven. I like to give them a final squeeze of fresh lemon juice and a sprinkle of chopped parsley right before serving. This extra hit of lemon really brightens the dish.
Top Tips From the Chef
- Choose the Right Potatoes: Starchy potatoes are ideal as they hold their shape well during roasting and have a nice, creamy texture.
- Don't Skip the Soak: Soaking the potatoes helps them get extra crispy.
- Use Fresh Lemon Juice: It makes a huge difference in the flavor.
- Don’t Crowd the Pan: Give the potatoes space to roast properly.
- Turn Halfway Through: This ensures they’re crispy all over.
Serving Suggestions
Greek lemon roasted potatoes are incredibly versatile. They make a fantastic side dish for roasted chicken, lamb, kofta, or fish. They’re also great on their own with a side of Tirokafteri (Spicy Whipped Feta Dip) for dipping. I often serve them alongside a simple Greek Cucumber Salad for a light and refreshing meal.
How to Store the Leftovers
Allow the roasted potatoes to cool completely at room temperature. Place them in an airtight container and refrigerate them for up to 5 days.
To reheat, preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet and reheat for about 15-20 minutes, or until warmed through and crispy.
Recipe FAQs
Yes, you can use different types of potatoes. I prefer starchy potatoes because they hold their shape well and have a creamy texture, but waxy red or white potatoes can also be used. Just be aware that the texture might vary slightly.
Yes, you can use vegetable stock as a substitute for chicken stock if you prefer a vegetarian version of the dish. It will still provide a rich flavor.
To achieve extra crispy potatoes, soak the cut potato wedges in cold water for 30 minutes before cooking. This helps remove excess starch. Also, ensure they are spread out in a single layer on the baking sheet without overcrowding.
Related Recipes
For more delightful potato side dish recipe ideas why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below, and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these deliciously tangy Authentic Greek-style Lemon Potatoes as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
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Authentic Greek Lemon Roasted Potatoes
Ingredients
- 1 kg floury potatoes (Starchy potatoes such as Yukon Gold, Maris Piper, King Edwards, Idaho, and Russet)
- 3 cloves garlic (minced)
- 2 ½ tablespoon lemon juice
- 1 cup chicken stock
- 4 tablespoon good quality olive oil
- 1 teaspoon dried thyme or oregano
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
Instructions
- Cut the potatoes into wedges. Aim for uniform pieces so they cook evenly. I usually cut medium-sized potatoes into quarters or sixths, depending on their size. If they're too thick, they might not cook through by the time the outside is golden and crispy.
- Soak the potato wedges in cold water for about 30 minutes before cooking. This step helps remove excess starch, which is key to getting that perfect crispiness. Drain and pat them dry with a clean kitchen towel.
- In a large baking tray the size of 35cm x 25cm (14" x 10"), combine minced garlic, lemon juice, olive oil, chicken stock, thyme or oregano, salt, pepper, and paprika.
- Add the potato wedges and toss everything together until the potatoes are well coated.
- Preheat your oven to 356°F (180°C). Spread the potatoes in a single layer on the baking sheet. Make sure they're not too crowded; you want them to roast, not steam.
- Roast the potatoes for about 1 hour 10 minutes, turning them halfway through. This helps ensure they get crispy on all sides.
- Once the potatoes are golden and crispy, remove them from the oven. I like to give them a final squeeze of fresh lemon juice and a sprinkle of chopped parsley right before serving. This extra hit of lemon really brightens the dish.
Notes
- Choose the Right Potatoes : Starchy potatoes are ideal as they hold their shape well during roasting and have a nice, creamy texture.
- Don't Skip the Soak : Soaking the potatoes helps them get extra crispy.
- Use Fresh Lemon Juice : It makes a huge difference in the flavor.
- Don’t Crowd the Pan : Give the potatoes space to roast properly.
- Turn Halfway Through : This ensures they’re crispy all over.
John S.
Excellent
Ayla Clulee
Thank you!