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    Home > Holidays and Events > Easter

    Slow Roasted Greek Lemon Potatoes

    Updated: Jun 23rd 2021 • Published: Oct 2nd 2019 • 85 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    close up on greek potatoes with text at the top
    Greek potatoes win a white bowl with lemon wedges and text at the top
    Greek potatoes win a white bowl with lemon wedges and text at the top
    Greek potatoes win a white bowl with lemon wedges and text at the top
    close up on greek potatoes with text at the top
    Greek potatoes win a white bowl with lemon wedges and text at the top
    Greek potatoes in a roasting tray and text at the top
    close up on greek potatoes with text at the top
    Greek potatoes win a white bowl with lemon wedges and text at the top
    close up on greek potatoes cooked and raw with text in the middle
    close up on greek potatoes with text in the middle
    close up on greek potatoes cooked and raw with text in the middle
    Greek potatoes win a white bowl with lemon wedges and text at the top
    close up on greek potatoes with text at the top

    These authentic slow roasted Greek lemon potatoes are packed with delicious fresh zesty flavors of lemon, garlic, and oregano. 

    They are so easy to make and are the perfect side dish for so many meals. This is a true authentic greek recipe where the potatoes are cooked in a mixture of broth, extra virgin olive oil, lemon juice, garlic, and oregano. 

    The potatoes act like sponges and suck up all those flavors, to give you a potato that is amazingly tender on the inside, slightly crispy on the outside and so full of flavor you won't be able to stop eating them!

    close up on crunchy greek potatoes in a roasting tin

    Jump Menu

    • Are these just roasted potatoes with lemon?
    • How to make Greek Lemon Potatoes
    • What to serve with Slow Roasted Greek Lemon Potatoes
    • What to do with leftovers
    • Recipe - Slow Roasted Greek Lemon Potatoes

    Are these just roasted potatoes with lemon?

    No, these are so much more!!!

    This is a true authentic slow-roasted potato recipe. These Greek potatoes don't come out crispy like a roast potato, this is because for most of the cooking time they sit in a flavor-packed broth. But that is the beauty. The broth is what gives the potatoes such an amazing fluffy texture and true greek flavor.  

    (If you are after a truly crispy roast potato check out my make-ahead roast potatoes)

    close up on greek potatoes in a white bowl with lemon and parsley

    How to make Greek Lemon Potatoes

    • Mix together, olive oil, vegetable broth, lemon juice, sliced garlic, oregano, salt and pepper in a small measuring cup/jug.
    • Chop the potatoes into quarters or eighths if they are big.
    • Lay the potatoes over a rimmed baking sheet and pour over the lemon broth. 
    • Stir gently then cover the baking sheet with aluminum foil.
    • Cook the covered potatoes for 70 minutes at 340ºF/170ºC
    • Remove the foil and cook for a further 10 minutes to allow the potatoes to crisp slightly and any remaining broth to evaporate.
    • Serve with lemon wedges and fresh herbs (parsley or oregano works well)

    (For the full in-depth recipe with quantities scroll to the full recipe card or hit the purple steaming pot to the left of the screen)

    These honestly are some of the most delicious potatoes and you will see them on greek menus and family tables across Greece and it's islands!

    4 pictures slowing the preparation stages of the roasted greek lemon potatoes

    What to serve with Slow Roasted Greek Lemon Potatoes

    These potatoes are the perfect side to just about any meat or fish! 

    Try them as a side dish for:

    • Greek Chicken with Lemon and Dill
    • Greek Chicken Thighs with Feta and Black Olives
    • Garlic Greek Chicken Breasts
    • Greek Salmon with Lemon and Dill
    • Greek Shrimp (The Mediterranean Dish)
    • Greek Style Squid (Delia Smith Online)
    • Greek Roast Lamb (BBC Good Food)
    close up on the color and crispness of the greek potatoes

    What to do with leftovers

    You can keep the leftovers in a sealed container for 3 days. 

    To reheat them, preheat the oven to 390ºF/200ºC and lay the potatoes on a baking tray. Drizzle them with a little oil and bake for 10 minutes until warmed through and crispy.

    Try adding your leftover potatoes to:

    • A warm salad with a fried egg.
    • As part of your breakfast with sausage.
    • Mix them with onions and bacon as the filling for a quiche/pie.
    • Mash them into a slice of toast and then add some grated mozzarella and place it under the broiler/grill for 2 minutes
    White bowl of cooked lemon potatoes on a rustic white table with herbs in the background

    Enjoy x

    For other Great Greek Side Dishes why not try:

    • Greek Orzo with Lemon and Herbs
    • Greek Style Rice (Greek Pilaf)
    • 10 Minute Greek Couscous Salad

    For more potato recipes why not try:

    • Crispy Pan Fried Potatoes
    • Brabant Potatoes
    • Hedgehog Roasted Potatoes
    • Cheesy Garlic Butter Potatoes


    Pin this recipe for Slow Roasted Greek Lemon Potatoes. Pin it here.

    Close up on roasted lemon potatoes in a white bowl
    Print Recipe Pin Recipe
    4.11 from 66 votes

    Recipe - Slow Roasted Greek Lemon Potatoes

    These authentic slow roasted Greek lemon potatoes are packed with delicious fresh zesty flavors of lemon, garlic, and oregano. They are so easy to make and are the perfect side dish for so many meals. An authentic greek recipe - the potatoes are cooked in broth, extra virgin olive oil, lemon juice, garlic, and oregano. The potatoes suck up all those flavors, to give you a potato that is amazingly tender on the inside, slightly crispy on the outside and so full of flavor!
    Prep Time10 mins
    Cook Time1 hr 20 mins
    Total Time1 hr 30 mins
    Course: Side
    Cuisine: Greek
    Servings: 4
    Calories: 298kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams
    • 2.6 lb potatoes
    • ¼ cup olive oil
    • ½ cup lemon juice
    • 1 cup broth - vegetable/chicken
    • 1 tablespoon lemon zest
    • 8 garlic cloves - peeled and thickly sliced
    • ½ tablespoon dried oregano
    • 1 teaspoon salt

    Instructions

    • Preheat oven to 340ºF/170ºC.
    • Cut the potatoes into chunks. (I don't peel them)
    • Pour the olive oil, lemon juice, chicken stock, lemon zest, sliced garlic cloves, oregano and salt into a rimmed baking sheet and mix well to combine.
    • Add the potatoes into the mixture and mix gently.
    • Cover the roasting tin with foil and roast the potatoes for 70 minutes then remove from the oven, remove the foil and gently turn them.
    • Return to the oven uncovered for a further 10 minutes.
    • The potatoes should be soft and lightly golden and most of the liquid will have evaporated.

    Nutrition

    Calories: 298kcal | Carbohydrates: 37g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 508mg | Potassium: 1156mg | Fiber: 7g | Sugar: 1g | Vitamin C: 34.6mg | Calcium: 92mg | Iron: 9mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    Recipe Inspired by Anna Gare.

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    Reader Interactions

    Comments

    1. Sue says

      September 16, 2022 at 12:24 am

      I'm wondering what type of potatoes you are using or does they type of potato matter? Thank you for your input & have a blessed day! 🙂

      Reply
      • Claire McEwen says

        November 15, 2022 at 1:04 pm

        Hi Sue,

        You want a floury potato like a Maris Piper or a Yukon Gold.
        The recipe will work with waxy potatoes but they don't suck up the same flavor.
        Hope that helps
        Cx

        Reply
    2. Becca says

      August 13, 2022 at 3:41 pm

      5 stars
      This has been a go-to potato recipe in our house for a while—we love it! I am now trying to minimize the amount of oil in my cooking and wondering how this recipe would do with no (or reduced) EVOO? Any thoughts on this?

      Reply
      • Claire McEwen says

        August 13, 2022 at 10:56 pm

        Hi Becca,
        So happy you enjoy the potatoes 🙂

        I think if you removed it completely the potatoes might end up a little dry after roasting rather than getting golden, but I think you could reduce it down to a tablespoon and try that.
        Do let me know if you try it, as it would be a great thing to note within the blog post.
        Cx

        Reply
        • Becca says

          August 19, 2022 at 2:02 am

          Coming back to report how my reduced EVOO experiment went. I halved the recipe for my family of 3 and used only about 1 TBS of EVOO. Sadly they did not turn out as good as usual—they were more like boiled potatoes without much flavor. I will continue experimenting to see how low I can get the oil amount without affecting the flavor and final result too much.

          Reply
          • Claire McEwen says

            November 15, 2022 at 12:51 pm

            Sorry that the experiment didn't work 🙁
            Thank you for taking the time to reply.
            Hopefully next time will be a better oil ratio.
            I really appreciate the time you took to test the changes 🙂
            Cx

            Reply
    3. Adriana says

      July 25, 2022 at 3:10 am

      Hi! I was hoping for some clarification on the temp? It said 390 in the text but 340 in the recipe card. Thanks!

      Reply
      • Claire McEwen says

        July 26, 2022 at 5:14 pm

        Hi Adriana,
        The temperature is 340ºF for cooking them. The 390ºF mentioned in the text is for if you are reheating the potatoes.
        Hope that helps 🙂
        Cx

        Reply
    4. Amanda Mason says

      July 09, 2022 at 3:42 am

      5 stars
      The perfect side dish! I paired this with some grilled steak I made and it was soooo good! Really easy to make, too!

      Reply
    5. Mikayla says

      July 08, 2022 at 3:05 am

      5 stars
      Such a simple yet delicious dish. I used it as a main dish with some carrots, and green onion roasted along side. I will make these again, perhaps for a breakfast side next.

      Reply
      • Claire McEwen says

        January 31, 2023 at 3:07 pm

        They would be delicious for breakfast!
        Cx

        Reply
    6. Megan says

      July 07, 2022 at 9:04 pm

      5 stars
      Be still my beating heart! These are sensational Claire! So simple and packed with bags of flavour. The best potatoes!

      Reply
      • Claire McEwen says

        July 08, 2022 at 2:56 pm

        This just makes me smile so much 🙂
        Thank you for taking the time to come back and comment.
        Cx

        Reply
    7. Jacki says

      June 29, 2022 at 11:21 am

      Should I cook these in a 9x13 pan or rimmed baking sheet?

      Reply
      • Claire McEwen says

        June 29, 2022 at 4:39 pm

        Hi Jacki,
        I use a rimmed baking sheet, but it does have quite high sides.
        I find the rimmed tray allows the liquid to evaporate more easily.
        Hope that helps 🙂
        Cx

        Reply
    8. Jillian says

      June 29, 2022 at 9:52 am

      5 stars
      This was fabulous!!! I did cut the potatoes a tad bit smaller, used Greek oregano and cut the stock in half. This turned out delicious!!! Will make again!

      Reply
    9. Martha Zulema Garcia says

      June 14, 2022 at 4:19 am

      I am trying to figure out the measurements for this recipe. Does the recipe call for 1.3 pounds of potatoes? I am confused with this measurements. Can you please post the measurements to actual U.S. cups and tbsp? e.g. what is 0.13 cup and 0.5 tbsp.?

      Thank you,
      MZG

      Reply
      • Claire McEwen says

        June 14, 2022 at 11:50 am

        Hi Martha,
        It sounds like you have changed the serving size from 4 people down to two people. This changes the ingredient quantities. Sometimes it gives funny looking results.
        To get the correct quantities change the serving size back to 4 and it should give you easy to read values again. Hope that helps 🙂
        Cx

        Reply
    10. Mike says

      June 06, 2022 at 9:38 am

      Unfortunately, most of the replies here are obviously false, as this recipe doesn't work as presented - first time out, had boiled potatoes because 1 cup of chicken broth doesn't evaporate covered with aluminum foil - tried a scant 1/3 cup of broth second time out and was able to achieve the desired result. Otherwise, mix the liquids, pour on 2/3 cup full and throw the rest away - waste.

      Reply
      • Claire McEwen says

        June 21, 2022 at 5:33 pm

        Hi Mike,
        This is one of my most popular recipes and one I make at least once a month.
        There are 57 positive reviews on this recipe and over a 250k shares on Pinterest. I would suggest perhaps that rather than all of them being false that perhaps something went wrong when you were following the recipe? Or maybe the temperature of your oven isn't calibrated correctly?
        But to blame a recipe that works for so many other people, without trying to troubleshoot your issues seems a little foolhardy?
        Have a great day
        Cx

        Reply
        • KGerm says

          November 17, 2022 at 5:42 am

          I have yet to try the recipe but that may have been the best response I’ve read so far. Very politely said.

          Reply
    11. Val Bellows says

      April 16, 2022 at 9:03 am

      5 stars
      Oh so delicious!!! Family loves them served with souvlaki, pita or naan bread and tziki 😋 The lemon is the perfect amount, I heat oven a little hotter for the crisping 🙌🏻

      Reply
    12. Pam says

      March 23, 2022 at 5:28 am

      5 stars
      These are very good. Cooked just a bit longer to get some browning. I crumbled feta and put on top. Delicious

      Reply
      • Claire McEwen says

        March 23, 2022 at 9:34 am

        Thank you Pam 🙂
        I think the feta on top sounds perfect!
        Cx

        Reply
    13. Georgia says

      February 04, 2022 at 11:58 am

      I'd love to be able to print out the recipe but there are so many pop-up ads that won't close that I can't even read the recipe, let alone reviews.

      Reply
      • Claire McEwen says

        February 17, 2022 at 10:48 am

        Hi Georgia,

        I hate pop-ups!
        I don't have any pop-up ads on my site, my ad agency doesn't even offer them as a service.
        Sorry you haven't been able to print the recipe, but there is nothing I can remove as the pop-ups aren't originating on my site.
        Claire

        Reply
    14. Jane says

      September 30, 2021 at 6:56 am

      These were delicious and worked SO well with the slow roast lamb shoulder sharing the oven. Pumped the heat while the lamb was resting and the foil was off the potatoes, and they were succulent and crunchy at the same time. Awesome, thank you!

      Reply
    15. Linda says

      July 21, 2021 at 1:53 am

      You list the garlic cloves sliced thickly, but in the instructions you say to add whole garlic cloves. Which is correct? Many thanks, I can’t wait to try them!

      Reply
      • Claire McEwen says

        August 02, 2021 at 8:52 am

        Hi Linda,
        Thanks for posting this question.
        I have updated the recipe.
        You could leave the garlic whole or add it sliced. I generally use sliced garlic, so have adapted the recipe to show this.
        Hope that helps
        Cx

        Reply
    16. Ana says

      July 01, 2021 at 7:09 am

      5 stars
      Thank you for sharing this recipe…this is one of my family’s favourite side dish. They keep asking for it❤️

      Reply
    17. Erika Miller says

      May 05, 2021 at 9:23 am

      5 stars
      These potatoes were really delicious. They were easy to make and I plan to make them often. Thanks for posting this recipe.

      Reply
    18. Emz says

      April 25, 2021 at 12:24 am

      Is vegetable broth just stock? Can I use an alternative? Thanks

      Reply
      • Claire McEwen says

        April 26, 2021 at 1:27 pm

        Hi,

        Yes vegetable broth is just the same as vegetable stock. You could use chicken stock if you have that on hand. Or even water, but you would need to add extra seasonings then.
        I hope that helps
        Cx

        Reply
    19. Tori says

      March 17, 2021 at 10:20 am

      5 stars
      these were so delicious, i can’t wait to make them again!

      Reply
    20. Sharon says

      February 18, 2021 at 1:07 am

      5 stars
      These were absolutely delicious! I’ve always wanted to make potatoes like they serve at a Greek restaurant but never new how, now I do. Thank you so much for the recipe.

      Reply
      • Claire McEwen says

        February 23, 2021 at 8:49 am

        Oh I am so happy 🙂
        This just makes me smile! So pleased you enjoyed the recipe.
        Thanks for coming back to comment.
        Cx

        Reply
    21. Margaret Cowell says

      February 06, 2021 at 1:10 am

      5 stars
      Stunning. I am always looking for something new to cook with potatoes.
      This recipe will be copied into my special recipe book.

      Reply
    22. Julia says

      January 29, 2021 at 8:32 am

      AMAZING RECIPE! Turned out perfectly, having never made greek potatoes before but knowing exactly what they should taste like, these were DIVINE! So so glad I used your recipe because it's a winner!

      Reply
      • Claire McEwen says

        February 04, 2021 at 10:43 am

        Oh I am so pleased Julia!!!
        Thank you for taking the time to come back and comment 🙂
        Cx

        Reply
    23. Andrea says

      September 25, 2020 at 5:48 am

      Do you peel the potatoes?

      Reply
      • Claire McEwen says

        September 26, 2020 at 6:30 pm

        Hi Andrea, I don't bother to peel them, I just make sure they are clean 🙂
        Hope that helps.
        Cx

        Reply
    24. Andrea says

      September 25, 2020 at 5:45 am

      Dumb question, should we peel the potatoes?

      Reply
      • Claire McEwen says

        September 26, 2020 at 12:12 pm

        no such thing as a dumb question 😀
        I don't bother to peel the potatoes.
        Hope that helps 🙂
        Cx

        Reply
    25. Patti says

      September 11, 2020 at 7:11 am

      3 stars
      Potatoes were flavourful but not sure what I did wrong. Moisture was not completely gone even after extra cooking time and broiling. Potatoes were wet. Did the temperature right and time but not the way I wanted to see them

      Reply
      • Claire McEwen says

        September 14, 2020 at 12:11 pm

        I am sorry to hear that Patti.
        they are not super crispy but they should have some golden crispy bits on them.
        If you decide to make them again, try using a bigger dish to allow more of the moisture to boil off.
        Cx

        Reply
    26. Michelle Manning says

      September 01, 2020 at 1:42 pm

      Sounds yummy can I use dill instead of oregano?

      Reply
      • Claire McEwen says

        September 02, 2020 at 12:45 pm

        You could definitely do this with dill!
        I think that sounds amazing!
        Cx

        Reply
    27. Barb says

      August 30, 2020 at 4:16 am

      Can you marinate the potatoes earlier? Before cooking?

      Reply
      • Claire McEwen says

        September 02, 2020 at 12:51 pm

        Hi Barb, Unfortunately I find that the potatoes start to oxidise and go black if you cut them and leave them in the oil mixture. They do reheat really well in the oven, so if you need to prep ahead of time, I would cook them or an hour and then reheat for 30-40 minutes in an oven, when you want to eat them.
        Hope that helps
        Cx

        Reply
    28. Deborah paul says

      August 15, 2020 at 7:23 pm

      I just made these Greek potatoes and they were fantastic I used Yukon gold potatoes
      I followed the recipe exactly and they came out perfect
      Thank you for a great recipe that I will make many more times Fabulous

      Reply
    29. Erin says

      July 16, 2020 at 3:45 am

      Hi! What type of potatoes do you recommend using? Are small gold potatoes good for this recipe? Who knew there were so many to choose from 😂.

      Reply
      • Claire McEwen says

        July 16, 2020 at 8:49 am

        Hi Erin,
        I think the small gold potatoes would be great here, they are firm enough to hold their shape, but still with a little starchy quality that means they will soak up the greek flavours.
        There are so many potatoes out there aren't there!! And some areas never see the same varieties as others!
        With this recipe, a waxy potato will give you a firmer finished potato that holds it shape more where as a floury potato will absorb more of the flavours but is more likely to fall apart.

        I tend to go for a more waxy potato, but both will work but will give you different end results.
        Hope that helps 🙂
        Cx

        Reply
        • Erin says

          July 17, 2020 at 1:42 am

          Thank you!

          Reply
    30. Stella says

      July 02, 2020 at 1:04 am

      5 stars
      The best recipe for roasted potatoes 🥔! No doubt about it.

      THANK YOU 🙏🏻

      Reply
    31. Jill Dawson says

      June 21, 2020 at 9:55 am

      2 stars
      I found this recipe way too heavy on the lemon juice.
      I also had to brown the potatoes after the stated cook time.
      I was careful to follow and weigh and measure the ingredients.
      Not sure what was different between mine and all the other reviews!

      Reply
    32. Nia says

      June 18, 2020 at 8:39 am

      4 stars
      It tasted great, just a tad too much lemon. I’d definitely make it again.

      Reply
    33. Sheila says

      June 14, 2020 at 11:47 am

      5 stars
      Thank you for this delicious recipe! Such amazing flavor and so easy to make! Everyone loved it—and went back for second helpings! By the way, I followed the hint to use Yukon Gold potatoes, and they worked beautifully.

      Reply
    34. Stella W says

      June 04, 2020 at 3:27 am

      5 stars
      Amazing! My hubby can not stop eating them.

      Thank you for a great recipe 🙏🏻🙏🏻

      Reply
    35. Apricot says

      June 03, 2020 at 10:17 am

      Had to come and post a comment because these were absolutely delicious! I served them with a simple greek yoghurt dipping sauce (with lemon, salt and red wine vinegar).
      Have just had cold leftovers with the yoghurt sauce stirred through and it made a zesty, creamy potato salad.

      Reply
    36. Kelsey J says

      May 16, 2020 at 7:15 am

      Any suggestions on making these in an instant pot?

      Reply
      • Claire McEwen says

        May 19, 2020 at 7:41 am

        Hi Kelsey,
        I have never tried them in the instant pot ao I am not sure if they would work or not.

        I would try cooking cooking them in the pot with 1/2 cup of broth (or more if your pressure cooker has a higher minimum amount), the lemon juice, zest, garlic and oregano.
        Cook for 5 minutes then natural pressure release for 10 minutes. (don't manually release the pressure as the potatoes can explode and leave you with mash!)
        Then drain well.
        Heat the oil in a roasting tin in the oven (10 minutes), add the potatoes and turn gently in the oil then cook for 10 minutes until a little crispy.
        Or you could heat the oil in a skillet and pan fry the potatoes to get some crispy edges.

        I haven't tried it, but if I was going to, that would be my first attempt.
        Sorry I can't give you a definite recipe, but if you try it do let me know how it went.
        Cx

        Reply
    37. Ruby says

      May 09, 2020 at 6:18 am

      5 stars
      I just made them and they are amazing! Thank you so much!!!

      Reply
      • Claire McEwen says

        May 09, 2020 at 3:08 pm

        Oh I am so pleased you enjoyed them Ruby 🙂
        Cx

        Reply
    38. tina says

      April 30, 2020 at 1:02 am

      could i substitute fresh lemon for Real Lemon from the bottle? If so how much Real Lemon should i use?

      Reply
      • Claire McEwen says

        April 30, 2020 at 4:34 am

        Hi Tina,
        I am sure you could substitute lemon from a bottle, it won't have quite the same freshness as you'll be missing the zest. But it will still give it a zing. I haven't used RealLemon so I am not sure, but I had a quick look on their website and it says that 3 tbsp is equivalent to 1 lemon.That is about the same amount of volume I would get from a lemon, so I am thinking you should use the same amount of RealLemon as fresh lemon (so 1/2 cup). Hope that helps 🙂
        Cx

        Reply
    39. Raphiel says

      April 24, 2020 at 7:19 am

      5 stars
      Making for the second time in a week, family loved them!

      Reply
      • Claire McEwen says

        April 27, 2020 at 1:47 pm

        Oh that just makes me smile!
        So pleased you and the family enjoy these 🙂
        Cx

        Reply
    40. Lauren Smith says

      April 07, 2020 at 11:01 am

      5 stars
      These are absolutely amazing and exactly what I have been missing! Thank you so much!

      Reply
      • Claire McEwen says

        April 12, 2020 at 8:47 am

        You are welcome Lauren!
        So pleased you enjoyed them 🙂
        Cx

        Reply
    41. Sarah Geist says

      March 21, 2020 at 11:11 pm

      Just wondering if they would be even better reheated? Like if I made them now and then crisped them up just before dinner?

      Reply
      • Claire McEwen says

        March 23, 2020 at 5:30 am

        Hi Sarah,
        I have reheated leftovers the following day and they taste great, but they don't have any really crispy edges etc.
        Now they aren't super crispy to begin with so it didn't bother me.
        I reheated mine in a low oven
        Hope that helps
        Cx

        Reply
    42. Linsey says

      March 10, 2020 at 8:57 am

      5 stars
      These are ahhhhhhmazing!!! My family absolutely loved them! These are the newest addition to the monthly sides rotation! The only problem....there weren’t any leftovers! 😉

      Reply
      • Claire McEwen says

        March 12, 2020 at 5:34 am

        Oh I am so pleased you and the family loved them Linsey. And thank you for popping them into the monthly rotation! That means so much as I know how families can be about adding new foods!
        Cx

        Reply
    43. Rosemary says

      January 25, 2020 at 11:03 am

      What do you mean by a roasting tin? Is that a cookie sheet or a deeper roasting pan?

      Reply
      • Claire McEwen says

        January 25, 2020 at 2:23 pm

        Our cookies sheets here in Australia don't have much of a lip on them so they wouldn't work. I am not sure if perhaps they are a little deeper in the US?
        The tray I use is about 1 inch deep and that works perfectly.
        A deeper roasting pan would work but you will find the potatoes don't get quite as crispy.
        Hope that helps Cx

        Reply
    44. Edgardo says

      January 24, 2020 at 6:05 pm

      5 stars
      Very nice recipe, thank you

      Reply
      • Claire McEwen says

        February 13, 2020 at 8:40 am

        So pleased you enjoyed it 🙂

        Reply
    45. Clare says

      January 22, 2020 at 12:33 am

      5 stars
      Thank you for sharing this recipe, I really can't stop eating them! 🙋‍♀️😋🙏💖

      Reply
      • Claire McEwen says

        January 22, 2020 at 5:50 am

        They are seriously good aren't they 😉
        So happy you are enjoying them
        Cx

        Reply
    46. Shana says

      October 20, 2019 at 12:10 am

      What kind of potatoes would be best to use?

      Reply
      • Claire McEwen says

        October 20, 2019 at 3:46 pm

        If you are in the US then I would recommend a Yukon Gold, they are waxy enough to stay together but fluffy enough to have a nice creamy inside.
        Outside of the US I would recommend a Nadine or King Edwards.
        Hope that helps 😀

        Reply
        • Janice says

          November 07, 2020 at 4:12 pm

          I have russet potatoes, would that be okay?? Thank you!!

          Reply
          • Claire McEwen says

            November 08, 2020 at 12:55 pm

            Hi Janice,
            They will be fine to use 🙂
            Cx

            Reply
    47. Dawn - Girl Heart Food says

      October 14, 2019 at 9:55 pm

      5 stars
      There's a local restaurant that does lemon roasted potatoes and we love them. These though? They look even better and can't wait to give them a try! They look super flavourful and I know they'd be a huge hit in our home!!

      Reply
      • Claire McEwen says

        October 15, 2019 at 7:15 am

        Oh I do hope your family enjoys them Dawn. They always go down well when I serve them for dinner 😀
        Cx

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