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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What Are Greek Lemon Potatoes (Patates Lemonates)?
In Greek, this dish is called Patates Lemonates, patates meaning potatoes, and lemonates meaning flavored with lemon. It's a classic taverna side: potato wedges braised low and slow in an olive oil, lemon juice, and garlic broth until the inside turns soft and creamy, then finished until the edges turn golden. You'll find them on nearly every Greek family's Sunday table, served alongside roast lamb, chicken, or fish.
Why This Recipe Works
- Braise first, roast second: the potatoes simmer in a lemon, garlic, and olive oil broth before they ever see high heat, so they cook through completely and soak up flavor from the inside out, not just on the surface.
- Starchy potatoes hold their shape: Yukon Gold, Maris Piper, or Russet potatoes release just enough starch to thicken the pan juices into a light sauce, while staying firm enough to hold their wedge shape through both stages of cooking.
- A high-heat finish creates the crust: once the braising liquid has mostly evaporated, turning the oven up (or switching to the broiler) for the last few minutes is what gives the edges their deep golden color and crispness, something a single low-and-slow roast can't do.
- Fresh lemon juice, not bottled: the bright acidity of freshly squeezed lemon balances the richness of the olive oil and broth, giving the dish its signature tangy flavor instead of a flat, one-note taste.
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. It helps them crisp up and adds a rich flavor.
- Chicken stock - I prefer using homemade Chicken Bone Broth, but you can also opt for a good-quality, low-sodium store-bought broth if that's what you have available.
- 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
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.
Recipe 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.
- Finish on High Heat: Once most of the liquid has evaporated, bump the oven up to 425-450F (or switch on the broiler) for the last 5-10 minutes. Since these potatoes braise in broth before roasting, this final blast of heat is what gives them a deeper golden, crispy finish.
Serving Suggestions
Greek lemon roasted potatoes are incredibly versatile. They make a fantastic side dish for Easy Greek Chicken Marinade with Yogurt, Lamb, Kofta, or Fish. They’re also great on their own with a side of Spicy 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. For the deepest golden crust, once most of the liquid has evaporated, turn the oven up to 425-450F (or use the broiler) for the last 5-10 minutes.
Patates Lemonates is Greek for "lemon potatoes," patates means potatoes, and lemonates means flavored with lemon. It's the traditional name for this dish across Greece, where you'll find it served as a taverna side alongside roast lamb, chicken, or fish.
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! 🙂
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Greek Lemon Potatoes
Ingredients
- 2 lbs floury potatoes such as Yukon Gold, Maris Piper, King Edwards, Idaho, and Russet (900 grams)
- 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: Use starchy potatoes like Yukon Gold, Maris Piper, King Edwards, Idaho, or Russet, they hold their shape and turn creamy inside.
- 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.
- Finish on High Heat: Once most of the liquid has evaporated, bump the oven up to 425-450°F (or switch on the broiler) for the last 5-10 minutes for a deeper golden, crispy finish.
- Storage: Cool completely, then store in an airtight container in the fridge for up to 5 days.
- Serving: Serve alongside grilled chicken, lamb, kofta, or fish, or on their own with feta dip or a Greek salad.
John S. says
Excellent
Ayla Clulee says
Thank you!