Greek Lemon Potatoes: Crispy Edges, Soft and Lemony Inside

Greek lemon potatoes (patates lemonates) are roasted in a bath of olive oil, lemon juice, garlic, oregano and stock. The liquid soaks into the potatoes as they cook, then evaporates, so they finish soft and lemony inside and golden at the edges. They’re the classic side for roast chicken or lamb, and they’re just as good on their own. To cook them in the same tin as the chicken, follow our Greek lemon chicken and potatoes, or try Greek lemon rice for a lemony rice side.

Greek lemon potatoes recipe

Serves: 4. Prep: 15 minutes. Cook: 1 hour 15 minutes. Total: 1 hour 30 minutes.

Ingredients

• 2½ lb (1.1 kg) floury or all-purpose potatoes, such as Yukon Gold or Maris Piper
• ⅓ cup (80 ml) extra virgin olive oil
• Juice of 2 lemons (about ⅓ cup / 80 ml), plus 1 tsp grated zest
• ¾ cup (180 ml) hot chicken or vegetable stock, or water
• 4 garlic cloves, finely chopped
• 2 tsp dried Greek oregano
• 1 tsp fine sea salt, plus more to finish
• ½ tsp black pepper

Method

1. Heat the oven to 400°F (200°C), or 180°C fan.
2. Peel the potatoes and cut them lengthways into thick wedges, 6–8 per potato.
3. In a large roasting tin, toss the potatoes with the olive oil, half the lemon juice, the garlic, oregano, salt and pepper. Spread them out in one layer.
4. Pour the hot stock into the tin around the potatoes.
5. Roast for 40 minutes, then turn the potatoes. Add a splash of water if the tin looks dry.
6. Roast for another 30–35 minutes, until the liquid is absorbed and the edges are golden.
7. Pour over the rest of the lemon juice and the zest, shake the tin and roast for 5 more minutes. Season with a little more salt and serve.

Why you add liquid

Most roast potatoes are cooked in fat alone. Greek lemon potatoes start in liquid, so the outside of each wedge absorbs the lemon and stock while the inside cooks through. Once the liquid has evaporated, the oil left in the tin crisps the edges. If you pull them out while the tin is still wet, roast a little longer; if the tin dries out before the potatoes are tender, add a splash of water.

Choosing potatoes

Floury or all-purpose potatoes absorb the lemony liquid best and give soft centres. Waxy potatoes hold their shape but stay firmer and absorb less. Cut the wedges evenly so they cook at the same rate.

Getting the flavour right

• Lemon in two stages: some at the start for flavour, the rest at the end for brightness.
• Oregano: dried Greek oregano, such as our 80 g jar of dried Greek oregano, is traditional. Rub it between your fingers as you add it. Our Greek seasoning blend also works.
• Olive oil: it flavours the potatoes and crisps them at the end. Use an extra virgin oil, such as our Rapti Koroneiki olive oil; extra virgin oil is fine for roasting at this temperature. See olive oil smoke point.
• Salt: season at the start and again at the end; flakes of Greek sea salt are nice for the final sprinkle.

Roasting with chicken

To cook it all in one tin, put chicken thighs or legs on top of the potatoes for the last 45–50 minutes. The chicken juices drip into the potatoes. Marinate the chicken first with our Greek chicken marinade, and check that it reaches 165°F (74°C).

Make ahead and leftovers

The potatoes are best straight from the oven, served with roast chicken or Greek meatballs (keftedes). Refrigerate leftovers within 2 hours and eat them within 3–4 days. Reheat in a hot oven or an air fryer so the edges crisp up again. For potatoes braised with green beans, see fasolakia; for potatoes roasted with summer vegetables, try briam or gemista.

Serving ideas

• With a Greek salad and tzatziki.
• Alongside grilled fish with a drizzle of olive oil.
• As part of a vegetarian spread with beans, greens and Kalamata olives.

More dishes are in our Greek pantry recipes; more herb guides are in the dried Greek oregano collection.

Sources

• USDA FSIS: Leftovers and Food Safety
• USDA FSIS: Chicken from Farm to Table (marinating, 165°F, storage)

Greek lemon potatoes: frequently asked questions