Roasted Greek Lemon Potatoes Recipe (2024)

Presenting you the best Greek Lemon Potatoes recipe. Potato wedges are slowly roasted in a flavor packed broth giving you lightly crispy outside, tender and soft inside.

This lemon garlic flavors Greek potatoes are common side dish served in Greek cuisine.

Greek Lemon Potatoes

Being an ardentfan of spud, I can’t resist potatoes cooked in any form. And the best part ofthis roasted potato recipe is it’s flavor. Garlic lemony broth is used toslowly roast the potatoes in oven and the outcome is outrageously deliciousslightly crispy (edges) on the outside and tender inside potatoes.

The recipeis super simple to make, it takes a bit of patience as potatoes are cookedslowly and for a long time. Mix in the broth with flavor ingredients, pour itover potato wedges, roast in oven nice and slow.

Those lightly crisp edges are golden! These potato wedges aren’t crunchy and golden all the way, let’s be honest! Since potatoes are submerged in a broth marinade and then roasted, this recipe isn’t gonna give you crunchy or super crispy potatoes.

Potatoessuck up all the broth along with the flavors making it tender. Read the tips belowif you want to know how to get light crispy outer.

What Potatoes Are Best For Greek LemonPotatoes

Use potato variety that has high starch content. Russet potatoes are best choice to make this Greek potatoes recipe. It not only makes great Greek roasted potatoes, but russet variety of potatoes will also hold their shape.

What You Need To Make Greek Lemon Potatoes

Readilyavailable staple ingredients are what you need for this recipe. Most probablyyou already have all of the ingredients in your pantry.

You’ll need-

• Potatoes
• Lemons
• Broth – chicken or vegetable
• Garlic
• Oregano
• Olive oil
• Salt – if needed, to taste
• Semolina

How To Make Greek Lemon Potatoes – Step ByStep

First cut potatoesinto chunky pieces. Cut large potatoesinto 8 quarters and if using medium sized potatoes cut into large chunks.

This is how you can cut the potatoes in quarters.

Squeeze lemon juice from 2 lemons. Discard the seeds. You’ll need about ½ cup of freshly squeezed lemon juice.

Combine chicken broth or vegetable broth, olive oil, lemon juice, oregano, loads of garlic, salt to taste (taste test and add salt if required).

Potatoes are going to get roasted in this broth, make sure the broth is well seasoned, so the potatoes can have all it’s flavors. If the broth is not seasoned well enough, your potatoes are going to taste bland.

Pro-Tip :

Use broth that is well concentrated with chicken flavor. If using stock cubes, make sure you mix up a broth that is full of flavors.

Pour the broth mix over cut potatoes. Toss well to coat evenly.

Transfer potatoes and entire broth over pre heated baking tray. Arrange potatoes in single layer.

Pro-Tip : Using heavy metal baking tray to avoid potatoes sticking at the bottom.

Using pre heated baking tray avoids potatoes from sticking to the bottom.

Sprinkle atablespoon of semolina over the wedges just before popping into oven. Thoughthis step is optional, highly recommend you do it. This helps potatoes toslightly crisp up.

Bake inpre-heated oven at 400 F for about 20 minutes.

Remove trayfrom oven, flip the potatoes.

Againsprinkle about 2 to 3 teaspoon of semolina on the other side as well. Optionalstep.

Place thetray back into the oven and bake for another 20-25 minutes.

Potatoessuck up all the broth and it’s flavors.

Note : You will notice dark brown or burnt color on the edges of the baking tray. This is due to lemon juice and broth that caramelizes as the potatoes are roasted long time.

If you wantto avoid this, transfer potatoes into another tray once you notice all the brothis absorbed by the potatoes. Roast it. Sprinkle olive oil or drizzle anyleft-over lemony broth from tray one over the potatoes on tray #2 before roastto make golden brown potatoes.

Transfer roastedpotatoes into serving platter. Drizzle any left over juices from the pan overthe potatoes.

Garnish withparsley and few fresh lemon slices for an extra touch.

Serve as side dish with Greek chicken, grilled meat, Greek salads. It’s a perfect side dish for Easter, Christmas or any holidays.

Pro-Tips To Make Best Greek Lemon Potatoes

1. A great dish starts with great ingredient. This roasted potato is only as good as your potato quality. Use russet potatoes for best results. They absorb flavors better.
2. Make sure you season the broth in which potatoes get roasted well. Even though the broth you use have salt, add a bit more salt so your potatoes are well seasoned once roasted.
3. Make sure to cut the potatoes into large chunks and evenly. Since the roasting time is long, you want to keep all the pieces even so they cook evenly.
4. Tips to get crispy outer –
   1. Sprinkle semolina over the potatoes submerged in lemony broth before popping into the oven. This will help crisp up the potatoes slightly. After half cooking time, flip potato wedges, again sprinkle semolina on other side.
   2. Try not to use small baking tray which will submerge potato wedges completely inside the broth. Use a tray that is slightly bigger so potatoes are still floating in the broth but not completely submerged. It’s next to impossible to get crispy outer on roasted potatoes if they are completely immersed in.
   3. Once roasting it done, leave the pan inside the oven for about 5 minutes and crack open the oven door slightly. Do this step only if you are after crispy outer potatoes.

LOOKING FOR MORE POTATO RECIPES? CHECK THESE OUT-

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Instant Pot Sweet Potatoes

Grilled Potatoes Foil Packets

Lebanese Baked Chicken And Potatoes

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