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?
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
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Enjoy x
For other Great Greek Side Dishes why not try:
For more potato recipes why not try:
Get the Recipe
Slow Roasted Greek Lemon Potatoes
Ingredients
- 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
Nutrition is per serving
Recipe Inspired by Anna Gare.
Emz says
Is vegetable broth just stock? Can I use an alternative? Thanks
Claire McEwen says
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
Tori says
these were so delicious, i can’t wait to make them again!
Sharon says
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.
Claire McEwen says
Oh I am so happy 🙂
This just makes me smile! So pleased you enjoyed the recipe.
Thanks for coming back to comment.
Cx
Margaret Cowell says
Stunning. I am always looking for something new to cook with potatoes.
This recipe will be copied into my special recipe book.
Julia says
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!
Claire McEwen says
Oh I am so pleased Julia!!!
Thank you for taking the time to come back and comment 🙂
Cx
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
Andrea says
Dumb question, should we peel the potatoes?
Claire McEwen says
no such thing as a dumb question 😀
I don't bother to peel the potatoes.
Hope that helps 🙂
Cx
Patti says
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
Claire McEwen says
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
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
Heather says
This was exactly the information I was looking for today. Thanks so much! Fabulous recipes BTW!
Deborah paul says
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
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!
Stella says
The best recipe for roasted potatoes 🥔! No doubt about it.
THANK YOU 🙏🏻
Jill Dawson says
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!
Nia says
It tasted great, just a tad too much lemon. I’d definitely make it again.