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!
Are these just roasted potatoes with lemon?
This is a true authentic slow-roasted potato recipe. The 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)
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!
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)
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
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
- Roasted Greek Vegetables (Eazy Peazy Mealz)
- Green Bean Salad With Feta (Live like a Greek)
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Recipe – Slow Roasted Greek Lemon Potatoes
- 2.6 lb potatoes
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1 cup broth – vegetable/chicken
- 1 tbsp lemon zest
- 8 garlic cloves – peeled and thickly sliced
- 1/2 tbsp dried oregano
- 1 tsp salt
- 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, whole garlic cloves, oregano and salt into a roasting tin 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.
Recipe Inspired by Anna Gare.