Greek Lemon Potatoes (Patates Lemonates)
Perfect alongside: Moroccan fish, grilled chicken, roasted meats, or as part of a Mediterranean mezze table.
Recipe Details
- Serves 6–8
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
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Ingredients
- 1.5 kg Yukon Gold or yellow potatoes, peeled and cut into thick wedges
- ⅓ cup extra virgin olive oil
- ½ cup freshly squeezed lemon juice (about 2 lemons)
- 4–5 garlic cloves, minced
- 1 tbsp dried oregano
- ½ cup vegetable or chicken broth
- 1 tsp kosher salt (or to taste)
- ½ tsp black pepper
- Optional: pinch of thyme or rosemary
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the potato wedges in a large baking dish.
- In a bowl or measuring cup, whisk together the olive oil, lemon juice, garlic, oregano, broth, salt, and pepper.
- Pour the mixture evenly over the potatoes and toss well to coat.
- Bake uncovered for 45 minutes, then carefully turn the potatoes.
- Continue baking for another 25–30 minutes, or until the potatoes are tender inside and beautifully golden on the edges.
- If desired, broil for the final 2–3 minutes for extra crispness.
- Spoon the lemony pan juices over the potatoes before serving.
Michele’s Tip 🍋
The secret to truly flavourful Greek lemon potatoes is allowing them to roast in the lemon broth until most of the liquid has reduced. The potatoes absorb all that bright citrus, garlic, and oregano flavour while developing crisp golden edges.
