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!
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
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:
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.
Adriana says
Hi! I was hoping for some clarification on the temp? It said 390 in the text but 340 in the recipe card. Thanks!
Claire McEwen says
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
Amanda Mason says
The perfect side dish! I paired this with some grilled steak I made and it was soooo good! Really easy to make, too!
Mikayla says
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.
Claire McEwen says
They would be delicious for breakfast!
Cx
Megan says
Be still my beating heart! These are sensational Claire! So simple and packed with bags of flavour. The best potatoes!
Claire McEwen says
This just makes me smile so much 🙂
Thank you for taking the time to come back and comment.
Cx
Jacki says
Should I cook these in a 9x13 pan or rimmed baking sheet?
Claire McEwen says
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
Jillian says
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!
Martha Zulema Garcia says
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
Claire McEwen says
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
Mike says
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.
Claire | Sprinkles and Sprouts says
Hi Mike,
This is one of my most popular recipes and one I make at least once a month.
There are 228 positive reviews on this recipe and over a 250k shares on Pinterest. I would suggest that perhaps rather than all of them being false that 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
KGerm says
I have yet to try the recipe but that may have been the best response I’ve read so far. Very politely said.
Claire | Sprinkles and Sprouts says
Thank you 🙂
Suzanne says
Fantastic ... made as per recipe except I didn’t slice garlic but left it whole . Yummy roasted garlic. Also have never had a miss with any of your recipe’s .
Claire | Sprinkles and Sprouts says
Thank you so much 🙂
Cx
Suzanne says
I’ve made these several times and they are perfect as per the recipe. Only difference I left the garlic
Whole . Yummy roasted garlic
Claire | Sprinkles and Sprouts says
Roasted garlic is sooo good.
So happy you enjoyed the recipe 🙂
Cx
Val Bellows says
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 🙌🏻
Pam says
These are very good. Cooked just a bit longer to get some browning. I crumbled feta and put on top. Delicious
Claire McEwen says
Thank you Pam 🙂
I think the feta on top sounds perfect!
Cx
Georgia says
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.
Claire McEwen says
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
Jane says
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!
Linda says
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!
Claire McEwen says
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
Ana says
Thank you for sharing this recipe…this is one of my family’s favourite side dish. They keep asking for it❤️
Erika Miller says
These potatoes were really delicious. They were easy to make and I plan to make them often. Thanks for posting this recipe.