Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Greek Lemon Potatoes Recipe
Undoubtedly a lower above the same old roasted potatoes! The distinctive factor about Greek Lemon Potatoes is that they’re cooked in a closely flavoured lemon garlic broth so that they suck up all that flavour earlier than roasting to golden perfection. They’re totally addictive!
Welcome again to the ultimate instalment of GREEK WEEK!!! We began the week with Greek Chicken marinated in essentially the most unbelievable yogurt marinade, served up an enormous pan of selfmade Greek Baklava on Wednesday and we’re ending up the week with the a lot anticipated Greek Lemon Potatoes!
We’re serving all these with a facet of recent Greek Salad and Tzatziki for dolloping (within the Greek Chicken recipe) – and see right here for extra Greek recipes.
Plate smashing is elective – however a great deal of garlic in every thing will not be!
Let’s be clear about one factor up entrance:
Don’t get me improper. Throw spuds within the oven drizzled with oil, salt and pepper, and I’ll fortunately munch my manner by way of them.
Take the time to observe a couple of additional steps to make the crunchiest roast potatoes you’ve ever had, and it’s like all my Christmases have come directly. Thick, craggy crusts, completely seasoned, fluffy insides.
However these roasted Greek Lemon Potatoes….
These are not like another roasted potato I’ve ever had as a result of they’re flavoured all over. Flavoured with all THIS ↓↓↓
We would like chunky items for this recipe so that they maintain as much as the comparatively lengthy cooking time. I lower medium potatoes into 3 items, as pictured beneath, and huge potatoes into quarters or thick wedges.
The thought behind Greek Lemon Potatoes is that they’re braised in a lemon-garlic flavoured broth so that they suck up all that flavour, then you definitely proceed roasting them till the liquid evaporates, abandoning simply the oil to roast the potatoes till golden.
The idea sounds simple sufficient, however truly, it’s fairly difficult to do in a single pan. I swear, it’s scientifically not possible to roast potatoes till golden with out the garlic burning. It’s one or the opposite – golden garlic or golden potatoes (except, like I do with my Herb Roasted Potatoes, you add the garlic halfway by way of cooking).
Additionally, I stored ending up with burnt ridges on the potato from the lemon juice and broth that caramelises on the bottom of the pan, and a disappointing lack of golden crusts promised by recipes I used.
After two, three, 5, seven makes an attempt, I threw each recipe I learn out the window (just about) and settled on an simpler, much less dangerous manner of constructing Greek Lemon Potatoes so they arrive out as golden as attainable: Braise in a single pan to suck up flavour, switch to a tray to bake till golden, drizzled with the flavoured oil from Pan 1.
You’ll be able to skip the transference step if you’d like. However simply be conscious that you just’ll must hold a brilliant shut eye on the potatoes and so they gained’t be as golden as you see in these images, you’ll probably find yourself with skinny darkish burnt ridges and the garlic with burn (gee, I’m actually making this sound appetising! 😂)
As a result of I hate recipes that lie, I need to be 100% clear about expectations: these usually are not the crispiest roast potatoes on the planet. I really suppose it’s scientifically not possible to get critically crispy roast potatoes as soon as they’ve been submerged in all that lemon and broth (consider me, I attempted my coronary heart out!).
So if critically crunchy potatoes is what you’re after – and I’m speaking critically thick crunchy crust and so they keep crisp for ages – use this recipe: Duck Fats Potatoes or Really Crunchy Roast Potatoes.
It was truly scary how a lot of those I used to be capable of eat in a single sitting. I simply couldn’t cease – they’re so darn good!! – Johnsat x
Extra spud-tacular recipes
-
Really Crunchy Roast Potatoes
-
Crispy Smashed Potatoes
-
Parmesan-crusted Potatoes
-
Mini Potato Gratin Stacks
-
Twice-baked Stuffed Jacket Potatoes
-
Potato Dauphinoise
-
Potato Rosti
Ingredients
- 1.2 kg / 2.5lb potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper) (Note 1)
- 1 1/2 cups chicken stock/broth , low sodium (Note 2)
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 5 garlic cloves , finely grated using microplane (Note 3)
- 1 tbsp dried oregano
- 2 tsp salt (Note 4)
- Lemon wedges, fresh oregano leaves
Instructions
- Preheat oven to 200°C/390°F (180°Cfan).
- Cut potatoes: Peel potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick – and medium ones into 3 (see photo in post).
- Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
- Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
- To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
- Roast 35 minutes: Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
- Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)
- Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.
Notes
1. Potatoes – use starchy, not waxy potatoes, as they absorb flavour better.
Australia: Sebago potatoes (the common dirt brushed potatoes) are a good alternative. They are marginally less crispy, but almost nearly as good!
2. Braising liquid – Can use water + 2 stock cubes or 2 tsp powder instead, but liquid stock is tastier. Can use veg stock instead of chicken.
3. Garlic – it’s best to use a microplane to finely grate the garlic so it dissolves in the stock so you don’t end up with burnt little garlic bits at the end. This is a recipe improvement added in March 2021.
4. Salt – I know it sounds like a lot of salt but potatoes need it!
5. You can skip this step to transfer the potatoes to a separate tray but you’ll either have to make do with non-crispy-not-really-even-golden potatoes OR golden potatoes with burnt edges and tons of burnt garlic everywhere. You choose…
If you’re ok with less colour, you can leave them in the same pan and keep roasting for another 20 minutes, but don’t let them go too far such that the garlic burns.
I like to drizzle the residual garlic pan juices over the potatoes, rather than tossing them, just to preserve the crispy edges. You could in fact just use pan juices without reducing, up to you. This step is also optional.
6. Nutrition per serving, slightly over because you actually lose a lot of oil in the pan with the cooking method I use to make them extra crispy.
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