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!
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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)
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
Enjoy x
For other Great Greek Side Dishes why not try:
For more potato recipes why not try:
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Recipe – Slow Roasted Greek Lemon Potatoes
Ingredients
- 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
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, 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.
Nutrition
Recipe Inspired by Anna Gare.
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Let’s share the food love and make the world a tastier place 🙂
Andrea says
Do you peel the potatoes?
Claire McEwen says
Hi Andrea, I don’t bother to peel them, I just make sure they are clean 🙂
Hope that helps.
Cx
Michelle Manning says
Sounds yummy can I use dill instead of oregano?
Claire McEwen says
You could definitely do this with dill!
I think that sounds amazing!
Cx
Barb says
Can you marinate the potatoes earlier? Before cooking?
Claire McEwen says
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
Erin says
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 😂.
Claire McEwen says
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
Erin says
Thank you!
Kelsey J says
Any suggestions on making these in an instant pot?
Claire McEwen says
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
Ruby says
I just made them and they are amazing! Thank you so much!!!
Claire McEwen says
Oh I am so pleased you enjoyed them Ruby 🙂
Cx
tina says
could i substitute fresh lemon for Real Lemon from the bottle? If so how much Real Lemon should i use?
Claire McEwen says
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
Raphiel says
Making for the second time in a week, family loved them!
Claire McEwen says
Oh that just makes me smile!
So pleased you and the family enjoy these 🙂
Cx
Lauren Smith says
These are absolutely amazing and exactly what I have been missing! Thank you so much!
Claire McEwen says
You are welcome Lauren!
So pleased you enjoyed them 🙂
Cx
Sarah Geist says
Just wondering if they would be even better reheated? Like if I made them now and then crisped them up just before dinner?
Claire McEwen says
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
Linsey says
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! 😉
Claire McEwen says
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
Rosemary says
What do you mean by a roasting tin? Is that a cookie sheet or a deeper roasting pan?
Claire McEwen says
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
Edgardo says
Very nice recipe, thank you
Claire McEwen says
So pleased you enjoyed it 🙂
Clare says
Thank you for sharing this recipe, I really can’t stop eating them! 🙋♀️😋🙏💖
Claire McEwen says
They are seriously good aren’t they 😉
So happy you are enjoying them
Cx
Shana says
What kind of potatoes would be best to use?
Claire McEwen says
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 😀
Dawn - Girl Heart Food says
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!!
Claire McEwen says
Oh I do hope your family enjoys them Dawn. They always go down well when I serve them for dinner 😀
Cx