Greek Lemon Roasted Potatoes
Crispy, lemony, and impossibly addictive. These are the potatoes that disappear before they even make it to the table.
Side Dishes · Prep 10 min · Cook 60 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 1 kg potatoes, Yukon Gold or similar, cut into wedges
- 2 large lemons, juiced
- 5 cloves garlic, minced
- 80 ml olive oil
- 250 ml chicken stock, or vegetable stock
- 1 tbsp dried oregano
- salt, generous
black pepper
Every Greek taverna serves these and every time I eat them, I wonder why I do not make them more often. Then I make them, eat the entire tray myself, and remember.
The secret is the cooking liquid — a mix of lemon juice, olive oil, garlic, and chicken stock that the potatoes roast in. They absorb all that flavor while the tops get crispy and golden. It is basically the best of both worlds: creamy inside, crunchy outside, tangy everywhere.
Do not be alarmed by how much liquid goes in the pan. The potatoes drink it up. By the time they are done, the liquid has reduced into this sticky, lemony glaze.
Pro Tips
- Cut potatoes into wedges, not cubes. More surface area for crisping.
- Use LOTS of lemon. More than you think. At least 2 large lemons.
- Flip the potatoes halfway through cooking so both sides get crispy.
- The potatoes will look like they have too much liquid at first. Trust the process.
Serving
Serve alongside grilled lamb, roast chicken, or just eat them straight from the tray with a big spoon of tzatziki. No judgment.
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