Name: Greek Lemon Potatoes (Patates Lemonates)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 1.2 kg starchy potatoes; 120 ml olive oil; 120 ml fresh lemon juice; 250 ml chicken broth; 4 garlic cloves, minced; 2 tsp dried oregano; 1 tsp salt; ½ tsp black pepper

Why You’ll Love This Recipe

I love this recipe because the potatoes soak up the lemony broth while roasting, then turn golden and crisp at the edges. I also like that the ingredients are simple, but the flavor feels bold and rustic. The garlic, oregano, olive oil, and lemon make every bite taste warm, savory, and fresh.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.2 kg starchy potatoes

120 ml olive oil

120 ml fresh lemon juice

250 ml chicken broth

4 garlic cloves, minced

2 tsp dried oregano

1 tsp salt

½ tsp black pepper

Directions

I preheat the oven to 200°C and prepare a large roasting pan.

I peel the potatoes and cut them into large, even wedges.

Next I boil the potatoes in salted water for 7–8 minutes, just until slightly tender.

I drain them well, then gently shake the pot to rough up the edges.

In the roasting pan, I mix the olive oil, lemon juice, chicken broth, garlic, oregano, salt, and black pepper.

I add the potatoes and turn them until they are well coated.

Then I roast them for 35 minutes, turning once halfway through.

I increase the oven temperature to 220°C and roast for another 20–25 minutes, until golden and crispy.

I let the potatoes rest for 5 minutes before serving, then adjust the salt or lemon juice to taste.

Servings and Timing

This recipe makes 4 servings.

Prep time: 15 minutes

Cooking time: 60 minutes

Total time: 75 minutes

Calories: about 320 kcal per serving

Variations

I sometimes use vegetable broth instead of chicken broth for a vegetarian version. I also like adding a pinch of chili flakes for gentle heat, or a little fresh parsley at the end for color. For extra lemon flavor, I add a small amount of lemon zest before roasting.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the potatoes in the oven at 190°C until warmed through and crisp again. I avoid microwaving them when I want to keep the edges crispy.

Related Recipes:

Garlic Roasted Broccoli with Crispy Edges

FAQs

Can I make Greek lemon potatoes ahead of time?

Yes, I can prepare them ahead and reheat them in the oven before serving. I like reheating them uncovered so the edges crisp up again.

What potatoes work best for this recipe?

I prefer starchy potatoes because they become fluffy inside and crispy outside. Russet-style potatoes or similar varieties work well.

Can I use bottled lemon juice?

I prefer fresh lemon juice because it tastes brighter and cleaner. Bottled lemon juice can work, but the flavor is usually less fresh.

Can I make this recipe vegetarian?

Yes, I use vegetable broth instead of chicken broth when I want a vegetarian version.

Why do I boil the potatoes first?

I parboil the potatoes so the centers become tender and the edges roughen slightly. This helps them roast with a crispier outside.

Conclusion

Greek lemon potatoes are one of my favorite simple side dishes because they are bright, savory, crispy, and comforting. I like how the potatoes absorb the lemony garlic broth while roasting, creating a dish that feels rustic, flavorful, and perfect for family dinners.

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