The Ultimate Crispy Tangy Lemon Greek Potatoes Patates Lemonates

The Ultimate Crispy Tangy Lemon Greek Potatoes P

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Preparation time:15 Mins

Cooking time:75 Mins

Servings:6 servings

Ingredients:

• lbs (1.4 kg) Yukon Gold or Russet Potatoes, peeled and cut into uniform 1.5-inch chunks
• cups (360 ml) Low Sodium Chicken or Vegetable Broth
• /2 cup (120 ml) Fresh Lemon Juice (about 3 large lemons)
• /2 cup (120 ml) Extra Virgin Olive Oil
• large cloves Garlic, minced finely
• teaspoons Dried Greek Oregano
• teaspoons Kosher Salt
• /2 teaspoon Freshly Ground Black Pepper
• sprigs Fresh Rosemary (Optional)

Instructions:

• Preheat oven to 400°F (200°C). Uniformly cut potatoes into 1.5-inch chunks.
• In a large mixing bowl, gently toss the cut potatoes with the olive oil, minced garlic, oregano, salt, and pepper until evenly coated.
• Transfer the seasoned potatoes to the roasting pan, arranging them in a single layer as much as possible. If using, tuck the rosemary sprigs amongst the potatoes.
• Pour the chicken broth around the potatoes, aiming for the liquid to come about 1/3 to 1/2 way up the sides of the potato chunks.
• Roast for 30 minutes until the liquid is bubbling vigorously.
• Carefully remove the pan from the oven. Pour the fresh lemon juice evenly over the potatoes.
• Return the pan to the oven. Roast uncovered for another 30–45 minutes, stirring once halfway through, until the potatoes are fork-tender and deeply golden brown.
• Let the Lemon Greek Potatoes rest in the pan for 5 minutes before serving, spooning any remaining tangy glaze over the top.

Nutrition Facts

Calories:605 kcal

Protein:5.9 g

Fat:5.4 g

Carbs:40.6 g

Fiber:19.6 g

Sugar:0.0 g

Sodium:262 mg

Recipe Info

Category:Side Dish

Cuisine:Greek

Sunshine in a Roasting Pan: Making Proper Lemon Greek Potatoes

Honestly, sometimes you just need a side dish that yells "holiday!" even if you’re stuck indoors making tea. I remember the first time I nailed the texture on these Lemon Greek Potatoes . The aroma alone—that punch of lemon mixed with roast garlic—it just takes you straight to the taverna, doesn't it?

This recipe is your ticket to incredible flavour, fast. If you’re after that ultimate Lemon Greek Potatoes Recipe that delivers crispy edges but a creamy centre every single time, stop scrolling. We’ve got you covered.

Decoding the Perfect Spud

I know what you’re thinking. Are these going to be soggy? Will the lemon just burn off? Those are the big three questions people always ask about Greek Potatoes . Many recipes either use too much liquid or don’t roast them long enough to get that beautiful crust. We solve that by using a two-stage bake: steam first, then blast it dry.

Other blogs often just tell you to chuck everything in and hope for the best. Not here. We are focusing on how the liquid interacts with the potato structure. We’re aiming for potato perfection, better than any Yummy Side Dishes you’ve had recently.

The Essential Ingredients for Tangy Goodness

Right then, let’s talk about what you need for these magic Lemon Greek Potatoes Oven beauties. Forget fancy prep; this is simple stuff, but quality counts.

You need about 3 lbs of potatoes—I prefer Yukon Golds because they hold their shape nicely. Chop them all the same size, about 1.5 inches. This is non-negotiable, trust me on this one; uneven spuds mean some are mushy and some are still hard.

The marinade needs to be bold. We’re mixing olive oil, loads of fresh garlic, salt, pepper, and the star—dried Greek oregano. This oregano is stronger than the stuff you find in your average supermarket jar; it’s what gives these Aromatic Herbs Potatoes their authenticity.

The Secret to Crispy Edges

The main liquid is broth—chicken or veg, your call—poured around the potatoes, not drowning them. This initial bath softens the inside. After 30 minutes, then we hit it with the fresh lemon juice. This is crucial. If you add the acid too soon, it stops the outside from browning properly.

After the lemon goes in, crank up that heat and let them roast uncovered until they look golden and glorious. If you were making Lemon Greek Potatoes and Chicken , you'd add the chicken in later, but for now, focus on these gorgeous spuds. If you get those lovely brown bits stuck to the bottom, that's pure gold—scrape it up! It’s the taste of proper Greek Potatoes with Feta flavour, even without the cheese.

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Right then, let’s get these magnificent Lemon Greek Potatoes onto paper. This dish is an absolute winner—a proper showstopper, much like that cheeky little anecdote Gordon Ramsay once told about overcooked scallops. It’s sunshine in a roasting pan, simple as you like, but packed with flavour. If you’re after the best Lemon Greek Potatoes Recipe out there, you’ve found the right spot. These are the Yummy Side Dishes that disappear first, trust me.

Core Shopping List

We need decent potatoes for this, mate. I always go for Yukon Gold ; they hold their shape better than fluffy Russets but still get creamy inside. You’ll want about 3 lbs (1.4 kg) , peeled and cut into chunks about the size of a thick domino—roughly 1.5 inches . Don’t sweat the brand of olive oil, but use something you wouldn't mind dipping bread into. For the liquid base, low-sodium Chicken or Vegetable Broth is essential; we need 1.5 cups (360 ml) of it.

Flavour Architecture

This is where the magic happens. The Aromatic Herbs Potatoes really come alive through simplicity. The core structure is fat (olive oil), acid (lemon), and herb (oregano). We need 1/2 cup (120 ml) of proper fresh lemon juice—bottled stuff just tastes flat here. The star aromatic is dried Greek oregano, about 2 teaspoons . Don't even think about skimping here; it needs to be punchy.

If you're out of oregano, you could substitute with a mix of dried thyme and marjoram—that’s my workaround. Another route, if you fancy a deeper, earthier flavour—and this is my original thought—is to add a small pinch of smoked paprika along with the oregano; it gives the potatoes a gorgeous colour while they roast. Essential, however, is the garlic: 4 large cloves , minced fine.

Equipment & Smart Prep

You don't need fancy gear for these Lemon Greek Potatoes Oven beauties, thankfully. A sturdy 9x13-inch baking dish or a proper roasting pan will do the trick. The most important bit of mise en place I can share? Get your potatoes cut first . Seriously. Once they are chopped and sitting in the bowl, toss them immediately with the salt and oil. This stops them from oxidising and turning a grim grey colour while you get the rest of your bits ready. We want them golden, not looking like something left under the sink!

When we bake these, they cook partly steamed by the broth, then crispy by the dry oven heat. If you want to try them in the Lemon Greek Potatoes Air Fryer , you’ll need to cook them in batches and significantly reduce the liquid to just the oil and seasoning initially—but for the classic texture, the oven is king. And if you’re serving these alongside lamb or making Greek Potatoes with Feta later, remember to taste your broth before it goes in; adjust the salt if your stock is already loaded.

Right then, let’s get these magnificent Lemon Greek Potatoes onto paper. This dish is an absolute winner—a proper showstopper, much like that cheeky little anecdote Gordon Ramsay once told about overcooked scallops. It’s sunshine in a roasting pan, simple as you like, but packed with flavour.

We’re aiming for potatoes that are meltingly soft inside, with those gorgeous, crispy, slightly charred edges. If you’ve ever had soggy roasties—the kind that taste like they’ve had a good cry—you know why getting this right matters. This Lemon Greek Potatoes Recipe is your map to potato perfection.

Before You Cook

First things first, we need to stage our process. My rivals often rave about getting their potatoes marinated for at least an hour. That’s fine if you have the time, but honestly, these are so flavourful, a solid 15-minute rest while the oven gets screaming hot is usually enough. This resting period, where the potatoes sit with the oil and salt, helps the seasoning grab hold.

The biggest pitfall I see people make? Cutting the spuds unevenly. If you have chunks the size of marbles next to ones the size of small bricks, you’ll end up with some hard bits and some mush. Uniformity is king , mate. And whatever you do, don't drown them! They need the broth to soften, but they need air to crisp.

Guided Cooking Sequence

Time to get stuck in! Preheat your oven to 400° F ( 200° C) . We want that heat ready to rock.

1. Toss your uniform potato chunks with olive oil, garlic, salt, pepper, and dried oregano. Get a good coating. This mix makes for brilliant Aromatic Herbs Potatoes .
2. Dump them in your roasting dish. Try to keep them mostly in a single layer—don't pile them too high.
3. Pour your broth in around the potatoes. Aim for the liquid to come maybe halfway up the side of the potato pieces.
4. Into the oven they go for 30 minutes . You’ll hear that liquid start to bubble—that’s the sound of softening beginning.
5. Pull them out carefully (mind the steam, it’ll bite back!). Now, drizzle that fresh lemon juice over everything. This is where the magic happens, turning these into proper Lemon Greek Potatoes Oven style delights.
6. Back in uncovered for another 30 to 45 minutes . Stir them gently halfway through. You are looking for that beautiful, deep golden colour. When a fork slides through like butter, you’re done.

If you're doing Lemon Greek Potatoes Air Fryer style (which is great for smaller batches!), roast at 380° F, shaking the basket every 12 minutes, taking about 25- 30 minutes total.

Save-It Section

These are undeniably fantastic fresh, but honestly? They are even better the next day. The flavours settle in nicely. Store any leftovers in an airtight container in the fridge for up to four days.

If they dry out a bit upon reheating (which they might), just splash a teaspoon of water or extra stock in the bottom of the dish before warming them in a moderate oven. If, heaven forbid, you used way too much salt, a cheeky squeeze of extra lemon juice can sometimes balance it out. It’s a lifesaver trick for many Yummy Side Dishes .

Honestly, serve these alongside grilled chicken ( Lemon Greek Potatoes and Chicken is a classic pairing), or pile some salty Greek Potatoes with Feta on top right before serving. You won’t regret it!

Right then, let’s get these magnificent Lemon Greek Potatoes onto paper. This dish is an absolute winner—a proper showstopper, much like that cheeky little anecdote Gordon Ramsay once told about overcooked scallops. It’s sunshine in a roasting pan, simple as you like, but packed with flavour. Forget soggy bottoms; we are chasing crisp edges and creamy interiors here! These classic Greek roasted potatoes— Patates Lemonates —are submerged and slow-roasted in a vibrant broth of fresh lemon juice, fragrant oregano, rich olive oil, and garlic. The result is potatoes that soak up every ounce of bright, zesty, savoury goodness, making them the undisputed star side dish for any Sunday roast or simple weeknight supper. It’s dead easy, honestly.

Taste & Texture Upgrades

Chef-level plating doesn't need to be complicated. Once these Lemon Greek Potatoes Oven beauties are done, scrape every bit of that tangy pan liquid onto a serving platter first. Then, artfully pile the potatoes on top. For a final flourish, you want a sprinkle of finely chopped fresh parsley and maybe a tiny crumble of good quality feta cheese if you’re making Greek Potatoes with Feta . That pop of white against the golden brown is just lovely.

Now, full disclosure: I’ve tried the quick-roast method other recipes bang on about. They often end up too dry or the lemon flavour gets burnt off. What I figured out is that you need that initial steaming phase using the broth before you blast it with lemon. That’s the secret sauce for getting perfectly soft insides and that crackly exterior. It makes these Lemon Greek Potatoes Recipe miles better than the fast-and-furious versions out there.

Nutrition & Dietary Paths

For about 6 servings, you’re looking at roughly 400 calories per plate, with the bulk being good carbs and healthy fats from the olive oil. They’re decent on fibre too, around 6g.

If you’re watching the gluten, you’re golden here—it's naturally GF, just double-check your broth! For a lighter calorie option, you can ease back slightly on the olive oil in the initial toss, maybe down to 1/3 cup, but don’t cut it too much, or they’ll stick. You want that lovely richness for those Aromatic Herbs Potatoes . I stick to Yukon Golds because they hold their shape better than a fluffy Russet, which can fall apart when you stir them.

Serving & Pairing Ideas

These are truly some of the best Yummy Side Dishes you can make. They are phenomenal paired with some proper grilled Lemon Greek Potatoes and Chicken —you get that wonderful citrus link running through the whole meal. If you’re not doing meat, they are brilliant alongside halloumi cheese or baked salmon.

Make them the day before? No bother. Store them covered in the fridge for up to three days. To reheat, don’t microwave them—that’s a texture disaster waiting to happen! Instead, spread them on a baking tray and warm them through at 375° F ( 190° C) for about 10 minutes until they crisp up again. Honestly, though, they taste best fresh out of the oven.

Go on, give this proper Lemon Greek Potatoes Oven treatment a whirl this week. Let me know in the comments how that tangy crust turns out!

If you're craving more ideas, explore Crockpot Mashed Potatoes Easiest Garlic Butter Recipe , Lemon Cream Cheese Dump Cake Easiest Dessert EVER and Air Fryer Tilapia Lemon Garlic Zesty Ready in 15 .