Greek Lemon Potatoes

Crunchy, golden, lemon, salty roast potatoes that take basically no effort at all? Yes please! These Greek lemon potatoes are a recipe passed on from generations and one of my all-time favorite childhood Sunday lunch memories! So tangy, so delicious and they’re so quick and easy to make!

Nick’s favorite thing…

What’s not to love? These Greek Lemon Potatoes are easy to make, super tasty and are quick too! They’re a Greek staple for Sunday lunches and go great with Roasts! They’re braised in lemon, garlic and oil. It soaks into the potatoes and results in a fluffy inside and delicious crispy outside.

What do Greek Lemon Potatoes taste like?

Big surprise another Greek recipe with garlic! Garlic is one of the key characteristic flavors of these roast potatoes but freshly squeezed lemon juice makes these super addictive! They have a fluffy inside and an irresistibly crispy outside!

What are the ingredients I need for Greek Lemon Potatoes?

• Potatoes – I used red potatoes. But most potatoes will work for this recipe. Even sweet potatoes, although they wouldn’t be as crispy. But they would be sweeter.
• Chicken stock – make sure you use a good quality stock. Vegetable stock will also work. You could use water instead but stock will give the flavor more depth.
• Olive oil – use a good quality olive oil.
• Lemon juice – make sure this is freshly squeezed.
• Garlic – you don’t have to mince your garlic. You can just roughly chop it. It will cook down as it bakes.
• Oregano – use dried oregano. The flavor is stronger and is a characteristic ingredient in Greek cooking – It’s a spice we use a lot.
• Salt & Pepper – I used fine salt and freshly ground pepper.

Let’s go through each step.

• Preheat your oven to 200°C / 390° Peel your potatoes.
• Then slice them into half and half again long ways leaving you with wedge shapes.

• Place in a roasting pan along with the chicken stock, olive oil, lemon juice, garlic, oregano, salt and pepper. I like to whisk all of the flavored ingredients into a jug to get all the flavors melded together. Gently toss to coat
• Add some butter cubes before popping into the oven.

• Bake for 30 minutes. Then take out of the oven and flip the potatoes over
• Bake for a further 30 minutes or until golden. Bake for a further 30 minutes for a more golden color.

My Top Tips!

• Potatoes – I use red potatoes for this recipe. I found those to be the best option.
• To Re-heat – You can reheat these potatoes in the oven for 10-15 minutes.
• Bake for a further 30 minutes for a more golden colour

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Other Recipes You Might Like!

• Smoked Salmon Quiche
• Perfect Quiche Crust
• ULTIMATE Grilled Cheese
• Thick And Creamy Tzatziki Recipe

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Crispy Greek Lemon Potatoes Recipe

These Crispy Greek Lemon Potatoes are a creamy and fluffy on the inside and crisp on the outside. They make an amazing side to any dish!

Serves 6

4.3 from 15 votes

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Course: Sides

Cuisine: Greek

Calories: 293kcal

---

Ingredients

Crispy Greek Lemon Potatoes

• ▢ 1.3 kg potatoes, see notes
• ▢ 250 g chicken stock, 1 cup
• ▢ 40 g olive oil
• ▢ 1 lemon, juiced
• ▢ 1-2 garlic clove, finely minced
• ▢ 1 tbsp dried oregano
• ▢ 2 tsp salt
• ▢ Pinch of pepper
• ▢ 40 g salted butter, cut into cubes

---

---

Instructions

Crispy Greek Lemon Potatoes

• Preheat a fan-forced oven to 180C / 355F (200C / 390F for no fan). For best results, use a metal baking tray with deep sides. Metal baking trays will give you crispier potatoes. I used a half-sheet baking tray.
• Preparing potatoes – Peel your potatoes, and then slice them into wedges. Place onto your baking tray.
• To prepare flavoring – To a large jug, add the chicken stock, olive oil, lemon juice, garlic, oregano, salt and pepper and whisk to combine. Pour it over the potatoes and toss to coat them in the juices. Scatter the little cubes of butter around the baking tray over the potatoes.
• To bake – Bake for 30 minutes, then take out of the oven and flip the potatoes over using tongs and bake for a further 30 minutes. Bake for a further 30 minutes for a more golden color. Allow to cool for 10 minutes before serving.

Notes

Potatoes – I used Desiree potatoes. Red potatoes, Yukon Golden and Maris Piper will also work. They’ll give you a creamy and fluffy center and crisp outside. Try to use potatoes that are the same size and cut into evenly sized potatoes.

Storage – Baked lemon potatoes can be stored in an airtight container for up to 3 days in the fridge.

Nutrition – is an approximate and is based on per serving. This will serve about 6 people as a side.

A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!

Nutrition

Calories : 293kcal

Carbonhydrates: 41g

Protein: 6g

Fat: 13g

Saturated Fat: 5g

Polyunsaturated Fat: 1g

Monounsaturated Fat : 7g

Trans Fat : 0.2g

Cholesterol: 16mg

Sodium: 891mg

Potassium : 979mg

Fiber: 5g

Sugar : 3g

Vitamin A: 187IU

Vitamin C: 46mg

Calcium: 44mg

Iron: 2mg

Nutrition Disclosure

Gave this recipe a go?Mention @thescranline or tag #thescranline!