These Greek Lemon Potatoes are slow cooked until they are soft with irresistibly crispy edges. Once you try these lemony roast potatoes you will want to serve them with everything!
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These Greek roast potatoes are one of my favourite dishes – and luckily one my mum would make often! In fact these lemony potatoes are an extremely popular side dish in Greece, usually slowly cooked alongside big roasts.
In fact you will find these potatoes in my Greek Roast Chicken recipe when they are simply cooked in the same dish with a whole chicken.
I love these roast potatoes in the winter as much as I adore my Greek Potato Salad at summertime! You might also want to give my Smashed Greek Potatoes a try 😉
Greek Potatoes – The Ingredients
You only need a handful of ingredients for this recipe and they are all mainstays of Greek Cooking! Trust me when I say these roast potatoes are to die for…
The secret to their awesomeness? The olive oil would be secret number one… Greeks use A LOT of olive oil in their cooking. I can’t bring myself to use it with the same abandon my mother does so I will leave the amount of olive oil up to you!
The other secret is, simply, roasting the potatoes long and slow in chicken or vegetable stock. The potatoes absorb the lemon, oregano and seasoning and end up being meltingly soft on the inside while maintaining crispy edges! It’s magical 🙂
- Potatoes – use starchy potatoes that are suitable for roasting such as Maris Piper if you are in the UK or Russet in the US
- Olive oil – Greek if you can find it!
- Garlic – I used whole garlic cloves which flavour the cooking liquid (discard before serving)
- Lemon – roasting the lemon in the potatoes and then squeezing the juice over them – YUM!
- Dried oregano (preferably Greek!)
- Rosemary (optional)
- Salt and pepper
- Chicken stock / broth (or vegetable stock for a vegan/vegetarian version!)
- Fresh thyme to serve
HOW TO MAKE GREEK LEMON POTATOES
Full measurements and instructions can be found on the printable recipe card at the bottom of the page.
Preheat your oven to 200C (400F) or 180C (350F) Fan Setting. Peel the potatoes (or not, up to you!) and cut them into chunky wedges.
Drizzle a shallow cast cast iron casserole with plenty of olive oil (unless you are making the Slimming World variation, see below). Add the potatoes and season with plenty of salt and pepper. Sprinkle with the oregano and then toss everything together.
Add the hot stock, lemon wedges, garlic cloves and rosemary. Cover the casserole and cook for 30 minutes. If you don’t have a casserole you can use a roasting tin and cover it with foil for the first part of the cooking.
Carefully remove the casserole from the oven. Uncover the dish and squeeze the lemon juice from the wedges (remove any pips!). Give everything a good turn. Continue to cook for a further 30-45 minutes or until the potatoes are fork tender.
TOP TIP: I like to check the potatoes midway through the second phase of the cooking to make sure there’s still a little bit of stock in the pan. If all the liquid is absorbed you might want to add a bit more and give the potatoes another turn.
Check the seasoning and add more salt and pepper, if needed, plus extra lemon juice if you like these really lemony. Sprinkle with fresh thyme and dig in!
Slimming Roast Potatoes?
To make this recipe FREE on the Slimming World plan simply leave out the olive oil and instead use a spray bottle to mist the casserole with olive oil before adding the potatoes. You will lose some of the awesome authentic Greek flavour, no way around that, but the potatoes will still taste amazing.
What to Serve with Greek Potatoes
These are amazing with just about any roast but especially with lamb dishes such as my simple Slow Cooker Leg of Lamb and Lamb Kleftiko. I also love them with Chicken Gyros, Souvlaki, Greek Meatballs – notice a theme here? 🙂
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Greek Lemon Potatoes
Ingredients
- 60 ml (¼ cup) olive oil, or as needed
- 8 medium potatoes (such as Maris Piper /Russet)
- 1 tsp salt (sea salt)
- ½ tsp pepper
- 1 tbsp oregano dried
- 3 garlic cloves , skin on, crushed
- 2 lemons , halved
- 1 rosemary sprig
- 240 ml (1 cup) hot chicken stock (broth) more, as needed
- 1 tbsp fresh thyme to garnish
Instructions
- Preheat your oven to 200C (400F) or 180C (350F) Fan Setting. Peel the potatoes (or not, up to you!) and cut them into chunky wedges.
- Drizzle a shallow cast cast iron casserole with plenty of olive oil. Add the potatoes and season with plenty of salt and pepper. Sprinkle with the oregano and then toss everything together.
- Add the hot stock, lemon wedges, garlic cloves and rosemary. Cover the casserole and cook for 30 minutes. If you don’t have a casserole you can use a roasting tin and cover it with foil for the first part of the cooking.
- Carefully remove the casserole from the oven. Uncover the dish and squeeze the lemon juice from the wedges (remove any pips!). Give everything a good turn. Continue to cook for a further 30-45 minutes or until the potatoes are fork tender.
- Check the seasoning and add more salt and pepper, if needed, plus extra lemon juice if you like these really lemony!
Video
Notes
Nutritional Info
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