Greek Lemon Potatoes โ Patates Lemonates ๐๐ฅ
Crispy golden edges, creamy centers, swimming in lemon-garlic-oregano oil. The taverna classic that makes you fight for the crispy bits.
Serves 6 | Prep 15 min | Roast 1 hour 10 min
Ingredients
Yukon Gold potatoes: 3 lbs / about 6 medium, peeled โ waxy = creamy inside
Chicken broth: 1 cup, low sodium โ the secret to melt-in-mouth texture
Extra virgin olive oil: โ
cup โ use the good stuff
Fresh lemon juice: โ
cup, about 2โ3 lemons โ plus zest of 1 lemon
Garlic: 6 cloves, minced โ or 2 tsp garlic powder
Dried oregano: 2 tsp โ Greek oregano if you have it
Kosher salt: 2 tsp
Black pepper: 1 tsp, freshly cracked
Fresh parsley: ยผ cup, chopped โ for garnish like your photo
Optional: 1 tsp Dijon mustard for emulsifying, ยฝ tsp smoked paprika for color
Method
Heat + prep โ 10 min
Oven to 400ยฐF. Place 9×13 metal pan or ceramic dish like your photo in oven to preheat. Hot pan = better sear.
Cut potatoes โ 5 min
Peel + cut into thick wedges, 1ยฝ-inch wide. Uniform size = even cooking. Too small = mush.
Make lemon broth โ 2 min
Whisk: broth, olive oil, lemon juice, zest, garlic, oregano, salt, pepper, Dijon if using.
Toss + roast part 1 โ 40 min
Pull hot pan out. Add potatoes. Pour lemon broth over. Toss to coat. Spread in single layer.
Roast 40 min uncovered. Donโt touch them. Broth will bubble + potatoes start absorbing.
Flip + roast part 2 โ 25โ30 min
Flip potatoes. Most broth should be absorbed. Roast 25โ30 min until golden brown, crispy edges, tender inside.
If liquid evaporates too fast: Add ยผ cup hot water/broth.
If still too wet at end: Broil 2โ3 min to crisp edges. Watch it.
Rest + garnish โ 5 min
Rest 5 min. Potatoes finish soaking up lemony oil. Shower with fresh parsley.
Pro tips:
Donโt crowd: Single layer or they steam, not roast. Use two pans if needed
Broth ratio: Too much = soggy. Too little = dry. 1 cup for 3 lbs is the sweet spot
Taste before serving: Potatoes suck up salt. Add more + extra lemon squeeze at end
Crispy hack: After roasting, turn off oven, crack door, leave 10 min. Dries edges extra crispy
Make ahead: Roast 45 min, cool, fridge. Reheat 425ยฐF 15โ20 min to re-crisp
Easy swaps:
Potatoes: Red potatoes work, russets get too soft
Herbs: Fresh oregano 1 tbsp, or add rosemary like your photo + oregano
Vegetarian: Veggie broth instead of chicken
Extra tang: Add 2 tbsp white wine with broth
Spicy: Pinch of chili flakes with oregano
Serve with:
Greek chicken, lamb, pork souvlaki, grilled fish, or that Bacon Pea Salad. Plus lots of bread to mop the lemony oil.
Storage:
Fridge 4 days. Reheat 400ยฐF 10โ12 min. Microwave kills the crisp.