Greek Lemon Potatoes

5 from 1 vote

Greek Lemon Potatoes (Patates Lemonates) are a staple Greek taverna side. Potato wedges braised in an olive oil, lemon, and garlic broth until soft and creamy inside, then roasted until golden and crispy at the edges.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course, Side Dish

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 345kcal

Author: Ayla Clulee

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

US Customary - Metric

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.

Nutrition