After making these you will love potatoes a thousand times more Greek Lemon Potatoes (potatoes lemonades). The spuds are simply seasoned with oregano and baked with an aromatic lemon- and olive-oil-infused broth, creating the juiciest, most perfectly tender roasted potatoes with a delightful crust.
I have the most delicious potato recipe for you: Greek Lemon Potatoes. Every word in this name is a promise of beautiful things, and this recipe certainly lives up to that promise.
I love Greek food, and I especially love these Greek Gigantes — a healthy and delicious dish of giant lima beans cooked in a delicious tomato sauce. So the idea of ​​Greek-flavored roasted potatoes hooked me from the start.
Roasted potato recipes are pretty ubiquitous and everyone has their favorite recipe, like I do (these Rosemary Roasted Potatoes and Air Fryer Potatoes!) but the problem with roasting potatoes is that they can get a little dry.
These Greek lemon potatoes are braised inside in a delicious, lemony broth, so they soak up all that delicious broth before they start to crisp up on the outside. The result is a potato that is crispy on the outside and melts in the mouth and aromatic on the inside.
Index
Easy, one-pot recipe with just six ingredients!
There are many reasons to love these Greek potatoes. Here are just a few:
- delicious. The olive-oil- and lemon-infused broth helps the flavor penetrate deep into the potatoes instead of just on the surface, creating a truly delicious, fork-tender potato with the most delightful, slightly spongy texture.
- six elements. You probably have all the ingredients you need to make these Greek Lemon Potatoes on hand.
- 10 minutes of hands time! All you have to do is chop the potatoes and mix them with the other ingredients in a baking dish.
- one-pot. All the ingredients come together in the baking dish — no need to break out a bowl to mix them.
- Soy-free, nut-free, gluten-free and vegetarian. Recipes are friendly for all diets.
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See the recipe card below for the exact amount of each ingredient.
- potatoes. I used baby potatoes but you can also use regular sized Yukon gold potatoes or red potatoes. Stay away from very starchy potatoes like russet potatoes.
- garlic. You can vary the amount of garlic you add, I like a good bit, about six large cloves.
- Lemon juice and zest. Lemon juice is a key flavoring ingredient in this Greek lemon potato recipe, as the title suggests, and you’ll need â…“ of a cup (about two large lemons). I also like to add lemon zest to recipes because the essential oils in the zest add an even more amazing citrus flavor.
- Extra virgin olive oil
- Vegetable extract. You can use water, but the stock adds more depth and flavor to the potatoes, so use it if you can.
- Oregano. Fresh oregano is preferred, but if you don’t have it, you can use dried oregano.
How to Make Greek Lemon Potatoes
Place potatoes in a baking dish in a single layer.
Sprinkle with oregano, garlic, lemon zest, salt and black pepper.
Pour the olive oil, lemon juice and vegetable stock or water into the baking dish. Mix everything well.
Bake Greek lemon potatoes in a preheated 400-degree F/205-degree C oven for 1 hour 10 minutes. Halfway through baking, toss the potatoes so they are evenly fried.
Helpful Tips
- Cut potatoes into 1-inch chunks or wedges. If using baby potatoes, halve or quarter them depending on how big they are. The potatoes will spend quite a bit of time in the oven, so cutting them into large chunks will ensure they cook evenly without falling apart.
- Arrange the potatoes in a single layer in the baking dish, but don’t use too large a baking dish. The liquid should come up the sides of the baking dish so that the potatoes are braised in it (though it won’t submerge them). The baking dish I used is about 2 ½ quarts.
- To make the potatoes crispier, you can let them bake for about 10-15 minutes longer, but keep an eye on them to make sure they brown evenly and turn them if necessary.
- Don’t waste the garlic bits at the bottom of the dish–they taste amazing, so be sure to scrape them up!
- For a fresh boost, garnish the roasted Greek potatoes with chopped fresh parsley or fresh oregano.
Storage instructions
- Keep in fridge: Store in an airtight container in the refrigerator for up to four days.
- freeze: Freeze in a freezer-safe container for up to four months.
- Reheat: Thaw potatoes and reheat in a baking dish in a 400-degree oven until reheated and crusty.
More delicious potato recipes
If you like these Greek Lemon Potatoes, be sure to check out more vegan Mediterranean recipes at Holy Cow Vegan!
Greek Lemon Potatoes
These Greek lemon potatoes (patete lemonade) are simply seasoned with oregano and baked in an aromatic lemon- and olive-oil-infused broth, creating the juiciest, most perfectly tender roasted potatoes with a delightful crust.
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Recipe review
Serving: 6 serving
Calories: 181kcal
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instructions
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Preheat oven to 400 degrees.
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Place potatoes in baking dish in single layer. Sprinkle with oregano, garlic, lemon zest, salt and black pepper.
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Pour the olive oil, lemon juice and vegetable stock or water into the baking dish. Mix everything well.
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Bake the Greek Lemon Potatoes for 1 hour and 15 minutes. Halfway through baking, flip the potatoes around so they are evenly fried.
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Serve hot or at room temperature.
Recipe notes
- Cut the potatoes into 1 inch pieces. If using baby potatoes, halve or quarter them depending on how big they are. The potatoes will spend quite a bit of time in the oven, so cutting them into large chunks will ensure they cook evenly without falling apart.
- Arrange the potatoes in a single layer in the baking dish, but don’t use too large a baking dish. The broth should come up the sides of the baking dish so that the potatoes are braised in it (though it won’t submerge them). The baking dish I used is about 2 ½ quarts.
- To make the potatoes crispier, you can let them bake for about 10-15 minutes longer, but keep an eye on them to make sure they brown evenly and turn them if necessary.
- Don’t waste the garlic bits at the bottom of the dish–they taste amazing, so be sure to scrape them up!
- I used 1 teaspoon of salt and ½ teaspoon of black pepper. Baked potatoes with this amount of salt are not too salty, so if you like it salty, add more salt to taste. If the vegetable stock you use is salty, consider that.
- For a fresh boost, garnish the roasted Greek potatoes with chopped fresh parsley or fresh oregano.
Storage instructions
- Keep in fridge: Store in an airtight container in the refrigerator for up to four days.
- freeze: Freeze in a freezer-safe container for up to four months.
- Reheat: Thaw the potatoes and reheat in a baking dish in a 400-degree oven until warmed through and crisp again.
nutrition
Calories: 181kcal | Sugars: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 7g | Potassium: 524mg | Fiber: 3g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 2mg
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