Greek Lemon Potatoes

Presenting you the best Greek Lemon Potatoes recipe.  Potato wedges are slowly roasted in a flavor packed broth giving you lightly crispy outside, tender and soft inside.

This lemon garlic flavors Greek potatoes are common side dish served in Greek cuisine.

Greek Lemon Potatoes

Being an ardent fan of spud, I can’t resist potatoes cooked in any form. And the best part of this roasted potato recipe is it’s flavor. Garlic lemony broth is used to slowly roast the potatoes in oven and the outcome is outrageously delicious slightly crispy (edges) on the outside and tender inside potatoes.

The recipe is super simple to make, it takes a bit of patience as potatoes are cooked slowly and for a long time. Mix in the broth with flavor ingredients, pour it over potato wedges, roast in oven nice and slow.

Those lightly crisp edges are golden! These potato wedges aren’t crunchy and golden all the way, let’s be honest! Since potatoes are submerged in a broth marinade and then roasted, this recipe isn’t gonna give you crunchy or super crispy potatoes.

Potatoes suck up all the broth along with the flavors making it tender. Read the tips below if you want to know how to get light crispy outer.

What Potatoes Are Best For Greek Lemon Potatoes

Use potato variety that has high starch content. Russet potatoes are best choice to make this Greek potatoes recipe. It not only makes great Greek roasted potatoes, but russet variety of potatoes will also hold their shape.

What You Need To Make Greek Lemon Potatoes

Readily available staple ingredients are what you need for this recipe. Most probably you already have all of the ingredients in your pantry.

You’ll need-

• Potatoes
• Lemons
• Broth – chicken or vegetable
• Garlic
• Oregano
• Olive oil
• Salt – if needed, to taste
• Semolina

How To Make Greek Lemon Potatoes – Step By Step

First cut potatoes into chunky pieces.  Cut large potatoes into 8 quarters and if using medium sized potatoes cut into large chunks.

This is how you can cut the potatoes in quarters.

Squeeze lemon juice from 2 lemons. Discard the seeds. You’ll need about ½ cup of freshly squeezed lemon juice.

Combine chicken broth or vegetable broth, olive oil, lemon juice, oregano, loads of  garlic, salt to taste (taste test and add salt if required).  

Potatoes are going to get roasted in this broth, make sure the broth is well seasoned, so the potatoes can have all it’s flavors. If the broth is not seasoned well enough, your potatoes are going to taste bland.

Pro-Tip :

Use broth that is well concentrated with chicken flavor. If using stock cubes, make sure you mix up a broth that is full of flavors.

Pour the broth mix over cut potatoes. Toss well to coat evenly.

Transfer potatoes and entire broth over pre heated baking tray. Arrange potatoes in single layer.

Pro-Tip : Using heavy metal baking tray to avoid potatoes sticking at the bottom.

Using pre heated baking tray avoids potatoes from sticking to the bottom.

Sprinkle a tablespoon of semolina over the wedges just before popping into oven. Though this step is optional, highly recommend you do it. This helps potatoes to slightly crisp up.

Bake in pre-heated oven at 400 F for about 20 minutes.

Remove tray from oven, flip the potatoes.

Again sprinkle about 2 to 3 teaspoon of semolina on the other side as well. Optional step.

Place the tray back into the oven and bake for another 20-25 minutes.

Potatoes suck up all the broth and it’s flavors.

Note : You will notice dark brown or burnt color on the edges of the baking tray. This is due to lemon juice and broth that caramelizes as the potatoes are roasted long time.

If you want to avoid this, transfer potatoes into another tray once you notice all the broth is absorbed by the potatoes. Roast it. Sprinkle olive oil or drizzle any left-over lemony broth from tray one over the potatoes on tray #2 before roast to make golden brown potatoes.

Transfer roasted potatoes into serving platter. Drizzle any left over juices from the pan over the potatoes.

Garnish with parsley and few fresh lemon slices for an extra touch.

Serve as side dish with Greek chicken, grilled meat, Greek salads. It’s a perfect side dish for Easter, Christmas or any holidays.

Pro-Tips To Make Best Greek Lemon Potatoes

1. A great dish starts with great ingredient. This roasted potato is only as good as your potato quality. Use russet potatoes for best results.  They absorb flavors better.
2. Make sure you season the broth in which potatoes get roasted well. Even though the broth you use have salt, add a bit more salt so your potatoes are well seasoned once roasted.
3. Make sure to cut the potatoes into large chunks and evenly. Since the roasting time is long, you want to keep all the pieces even so they cook evenly.
4. Tips to get crispy outer  –
   1. Sprinkle semolina over the potatoes submerged in lemony broth before popping into the oven. This will help crisp up the potatoes slightly. After half cooking time, flip potato wedges, again sprinkle semolina on other side.
   2. Try not to use small baking tray which will submerge potato wedges completely inside the broth. Use a tray that is slightly bigger so potatoes are still floating in the broth but not completely submerged. It’s next to impossible to get crispy outer on roasted potatoes if they are completely immersed in.
   3. Once roasting it done, leave the pan inside the oven for about 5 minutes and crack open the oven door slightly. Do this step only if you are after crispy outer potatoes.

LOOKING FOR MORE POTATO RECIPES? CHECK THESE OUT-

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5 from 8 votes

Greek Lemon Potatoes

Jyothi Rajesh

Presenting you the best Greek Lemon Potatoes recipe. Potato wedges are slowly roasted in a flavor packed broth giving you lightly crispy outside, tender and soft inside.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Course Side Dish

Cuisine Greek

Servings 3 servings

Calories 481

Ingredients

  

1x2x3x

• ▢ 5 large potatoes russet are best
• ▢ 1 cup chicken broth
• ▢ ½ cup lemon juice freshly squeezed
• ▢ ⅓ cup olive oil
• ▢ 4 cloves garlic minced
• ▢ 2 tablespoon dried oregano
• ▢ Rock salt – to taste
• ▢ 2 tablespoon semolina

Instructions

 

• First cut potatoes into chunky pieces. Cut large potatoes into 8 quarters and if using medium sized potatoes cut into large chunks.
• Squeeze lemon juice from 2 lemons. Discard the seeds. You’ll need about ½ cup of freshly squeezed lemon juice.
• Combine chicken broth or vegetable broth, olive oil, lemon juice, oregano, loads of garlic, salt to taste (taste test and add salt if required). Potatoes are going to get roasted in this broth, make sure the broth is well seasoned, so the potatoes can have all it’s flavors. If the broth is not seasoned well enough, your potatoes are going to taste bland.
• Pro-Tip :

  Use broth that is well concentrated with chicken flavor. If using stock cubes, make sure you mix up a broth that is full of flavors.
• Pour the broth mix over cut potatoes. Toss well to coat evenly.
• Transfer potatoes and entire broth over pre heated baking tray. Arrange potatoes in single layer.
• Pro-Tip : Using heavy metal baking tray to avoid potatoes sticking at the bottom.

  Using pre-heated baking tray avoids potatoes from sticking to the bottom.
• Sprinkle a tablespoon of semolina over the wedges just before popping into oven. Though this step is optional, highly recommend you do it. This helps potatoes to slightly crisp up.
• Bake in pre-heated oven at 400 F for about 20 minutes.
• Remove tray from oven, flip the potatoes.
• Again sprinkle about 2 to 3 teaspoon of semolina on the other side as well. Optional step.
• Place the tray back into the oven and bake for another 20-25 minutes.
• Potatoes suck up all the broth and it’s flavors.
• Note : You will notice dark brown or burnt color on the edges of the baking tray. This is due to lemon juice and broth that caramelizes as the potatoes are roasted long time.

  If you want to avoid this, transfer potatoes into another tray once you notice all the broth is absorbed by the potatoes. Roast it. Sprinkle olive oil or drizzle any left-over lemony broth from tray one over the potatoes on tray #2 before roast to make golden brown potatoes.
• Transfer roasted potatoes into serving platter. Drizzle any left over juices from the pan over the potatoes.
• Garnish with parsley and few fresh lemon slices for an extra touch.
• Serve as side dish with Greek chicken, grilled meat, Greek salads. It’s a perfect side dish for Easter or any holidays.

Video

Notes

1. Make sure to cut the potatoes into large chunks and evenly. Since the roasting time is long, you want to keep all the pieces even so they cook evenly.
2. Season the broth in which potatoes get roasted well. Even though the broth you use have salt, add a bit more salt so your potatoes are well seasoned once roasted.
3. Sprinkle semolina over the potatoes submerged in lemony broth before popping into the oven. This will help crisp up the potatoes slightly.

 

Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 481kcalCarbohydrates: 58gProtein: 11gFat: 25gSaturated Fat: 4gSodium: 325mgPotassium: 1647mgFiber: 11gSugar: 1gVitamin A: 57IUVitamin C: 63mgCalcium: 172mgIron: 14mg

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