Greek Lemon Potatoes

I have to tell you, these aren’t just any roasted potatoes. Greek Lemon Potatoes are a cut above, with a unique secret: they’re cooked right in a rich lemon-garlic broth.

This means every single potato piece sucks up all that incredible flavor before getting roasted to golden, crispy perfection. Believe me, these utterly addictive spuds will change your potato game!

Ingredients & What You’ll Need

• Potatoes (1.2 kg / 2.5lb): For best results, use starchy potatoes like Desiree, Yukon Gold, or Maris Piper. They absorb flavor wonderfully and get fluffy inside, crisping beautifully.
• Chicken Stock/Broth (1 1/2 cups): This braising liquid infuses the potatoes. Use low-sodium chicken stock for best results; vegetable stock also works well.
• Olive Oil (1/2 cup): Essential for rich flavor and achieving golden, crispy edges.
• Lemon Juice (1/3 cup): Provides the iconic zesty tang that defines Greek potatoes, balancing savory notes.
• Garlic Cloves (5): For intense flavor without burning, finely grate them using a microplane; they’ll dissolve right into the stock.
• Dried Oregano (1 tbsp): This classic Mediterranean herb adds essential earthy, aromatic depth characteristic of Greek cuisine.
• Salt (2 tsp): Potatoes need generous salt to bring out their best flavor; this amount ensures they’re perfectly seasoned.
• Optional Garnish: Fresh lemon wedges and oregano leaves for serving.

How to Make Greek Lemon Potatoes

These aren’t your typical toss-and-roast potatoes. The secret to intensely flavored, perfectly crispy Greek Lemon Potatoes lies in a unique cooking method that’s half braised, half roasted.

Cutting the Potatoes for Perfection

You’ll want chunky pieces for this recipe; they can withstand the relatively long cooking time. Cut medium-sized potatoes into 3 pieces. For larger potatoes, cut them into quarters or thick wedges, aiming for about 3cm (1.2 inches) thick.

The Method: Braise, Then Roast (the smart way!)

The genius behind Greek Lemon Potatoes is simple: first, they’re braised in a heavily flavored lemon-garlic broth. This allows the potatoes to literally suck up all that incredible flavor from the inside out. Once the liquid is mostly absorbed, you continue roasting them until they become beautifully golden and crispy.

Many recipes try this in one pan, but getting potatoes perfectly golden without the garlic burning or lemon juices caramelizing excessively is tricky. My perfected method ensures your Greek Lemon Potatoes come out as golden and flavorful as possible: braise them in one pan to infuse flavor, then transfer to a separate tray to finish baking until golden, drizzled with the infused oil from the first pan. This two-pan approach guarantees perfectly cooked, intensely flavored, and wonderfully crispy results every time.

Preparing for the Roast: Oven & Pan

To begin, preheat your oven to 200°C / 390°F (or 180°C if using a fan-forced oven). While the oven heats, combine your peeled and cut potatoes in a large roasting pan with all the other ingredients: chicken stock/broth, olive oil, lemon juice, finely grated garlic, dried oregano, and salt. Toss everything thoroughly until the potatoes are beautifully coated.

The First Roasting Phase: Infusing Flavor

Next, place the roasting pan into your preheated oven. Let the potatoes roast for the first 20 minutes. After that, carefully turn the potatoes over in the pan. Continue roasting for another 25 to 30 minutes, or until most of the liquid has been absorbed by the potatoes or has evaporated, leaving mainly the oil. This initial phase deepens the potato’s flavor.

The Second Roasting Phase: The Golden Crisp

For maximum crispiness, carefully transfer the partially roasted potatoes to a separate, clean tray. Tilt the original roasting pan, scoop off most of the remaining flavorful oil (a little juice is fine), and drizzle this infused oil over the potatoes on the new tray. Transfer the potatoes back to the oven and roast for an additional 35 – 40 minutes, turning them once or twice. Continue until they turn a beautiful golden brown and develop crispy edges.

Finishing and Serving

During the last 5 – 10 minutes of the second roast, you can return the original roasting pan (with any residual garlic juices) to the oven. This helps reduce the juices, intensifying their flavor. Once the potatoes are done, transfer them to a serving platter. Drizzle over the rich, reduced garlic pan juices (or simply toss the potatoes in that pan). Serve immediately, garnished with fresh lemon wedges and fresh oregano if desired.

Note: This is not a keto-friendly recipe.