Greek Lemon Potatoes
Potatoes roasted in a pool of lemon juice, olive oil and stock until the liquid has gone and what is left is a sticky, golden glaze.
Photograph credit: Greek (4177990026) by Karen and Brad Emerson · CC BY 2.0 · Wikimedia Commons
Storing and Planning Ahead
Refrigerate up to 3 days. Reheat at 200°C / 392°F fan for 12 minutes to bring back the edges.
Greek Lemon Potatoes: The Method
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 200°C / 390°F fan. Put the potato wedges in a single layer in a large roasting tin — crowding them means they steam.
-
Whisk the olive oil, lemon juice, stock, garlic, dried oregano, salt, pepper and mustard and pour it over.
-
Toss so every wedge is coated. The liquid should come about a third of the way up.
-
Roast 40 minutes, turning the potatoes once at the halfway point.
-
By now most of the liquid should have gone. If there is still a lot, pour some off — it makes an excellent base for gravy.
-
Roast another 20 to 25 minutes until the potatoes are deep golden, sticky at the edges and the bottom of the tin is glazed.
-
Scrape the glaze up from the tin and toss the potatoes through it.
-
Finish with lemon zest and fresh herbs, and serve hot.
Related guide: Ingredient substitutions.
Something wrong or unclear in this recipe? Report a problem with this recipe.
A Few Pointers
- One layer, always. Two layers gives you boiled potatoes.
- Do not skimp on the lemon. It should taste sharp before it goes in the oven.
- Scrape the tin at the end — that is the best part of the dish.
Why the Method Is What It Is
These are braised before they are roasted: the potatoes sit in liquid for the first forty minutes, absorbing lemon and oregano all the way through, and only crisp once the liquid has boiled away. Cutting them into large wedges gives enough surface for the glaze without them collapsing during the wet stage.
Good Alongside
Roast chicken or lamb · Tzatziki · A Greek white such as Assyrtiko
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
Nutrition per Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: where a line offers a choice of foods, only one of them is counted; garnishes, greasing and other items with no amount are not counted. How the figures are worked out.
Vegan when made with vegetable stock rather than chicken stock. Vegetarian when made with vegetable stock rather than chicken stock.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More Greek cooking and dinner ideas from Weekly Delight.
Greek Fried Potatoes
Potatoes cut into thick wedges and fried in olive oil until golden, then seasoned with salt and dried oregano.
Briam
A Greek tray bake of potatoes, courgettes, aubergine, onion and tomatoes roasted in olive oil and herbs.
Lebanese Garlic Potatoes
Cubed potatoes roasted or fried until golden, then tossed with raw garlic, lemon juice, olive oil and coriander.
Bamies
Okra stewed in a tomato and onion sauce with garlic and olive oil for 35 minutes, a Greek summer dish.
Air Fryer Eggplant
Thick slices of aubergine brushed with oil and garlic and air fried for 15 minutes until browned, soft inside and…
.jpg){kind=link}
Crispy Roast Potatoes
Parboiled hard, shaken until furred, and roasted in smoking-hot oil. The ragged surface is the whole point, and it…