Greek Lemon Potatoes
Potatoes soak up a lemon, garlic, and oregano broth before roasting until golden, with crisp edges and plenty of flavor.
By Cookin' Kitchen
- Total: 1 hour 20 minutes
- Servings: 5 servings
Recipe
Greek Lemon Potatoes
Potatoes soak up a lemon, garlic, and oregano broth before roasting until golden, with crisp edges and plenty of flavor.
Cookin' · https://cookin.club/recipes/greek-lemon-potatoes
- Prep
- 10 minutes
- Cook
- 1 hour 10 minutes
- Total
- 1 hour 20 minutes
- Servings
- 5
Ingredients
For 5 servings
Garnish (optional)
Equipment
- Oven
- Roasting pan
- Baking tray
- Serving platter
Instructions
Method
Step 1: Preheat the oven to 200°C/390°F (180°C fan).
Step 2: Peel the potatoes. Cut large potatoes into thick wedges about 3 cm / 1.2 inches thick, and cut medium potatoes into 3 pieces.
Tip: Chunky pieces help the potatoes hold their shape during the longer cooking time.
Step 3: Put the potatoes in a roasting pan with the remaining ingredients and toss well.
Step 4: Roast for 20 minutes. Turn the potatoes and roast for a further 25 to 30 minutes, until the liquid is mostly absorbed or evaporated and mainly oil remains in the pan.
Step 5: To crisp the potatoes, transfer them to a separate tray. Tilt the original roasting pan and scoop off as much oil as you can, leaving some juices if needed, then drizzle the oil over the potatoes. This step is optional.
Step 6: Return the potatoes to the oven and roast for 35 to 40 minutes, turning once or twice, until golden with slightly crisp edges.
Step 7: For the last 5 to 10 minutes, return the original pan with the garlic juices to the oven to reduce the juices and turn the garlic golden. This step is optional.
Step 8: Transfer the potatoes to a serving platter. Drizzle with the reduced garlic pan juices, or toss the potatoes in the pan. Serve with lemon wedges and oregano if desired.
Notes
Starchy potatoes work best. Sebago potatoes are an alternative; they may be slightly less crispy.
For the braising liquid, use water with 2 stock cubes or 2 teaspoons of stock powder instead of liquid stock. Vegetable stock can replace chicken stock.
Transferring the potatoes to a separate tray is optional. If you leave them in the original pan, they may have less color; keep an eye on them to prevent the garlic from burning. The reduced garlic pan juices can be drizzled over the potatoes or omitted.
Nutrition per serving
- Calories
- 349 kcal
- Fat
- 22 g
- Saturated fat
- 3 g
- Carbohydrates
- 32 g
- Fiber
- 6 g
- Protein
- 7 g
- Sodium
- 976 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These Greek lemon potatoes cook in a lemon, garlic, and oregano broth before roasting until golden. The broth seasons the potatoes throughout, while the final roasting gives them browned edges.
Use starchy potatoes and cut them into chunky pieces so they hold up during cooking. Transfer them to a separate tray for the final roast, then finish with lemon wedges and fresh oregano if desired.
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