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Best-Ever Greek Lemon Potatoes: The Secret to Crispy, Lemony Perfection

greek lemon potatoes
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On the sidelines of the hockey rink or the basketball court, we talk food.  With our friends we chat recipes (like what the heck is everyone making for dinner??).   Greek Lemon Potatoes is one of those recipes that people are talking about, and we feel that ours is most definitely worth trying at home.

Greek lemon potatoes can become the star of the show:  Crisp edges, tender centers, and that unmistakable lemony, herby sauce that soaks right into every bite—this is the kind of recipe that makes people go back for seconds… and then ask how you made them (spoiler: there are two secrets: homemade chicken stock and LOTS of good olive oil!)

NOTE: Greek Olive oil is known as mild and very buttery.  So definitely source out a Greek Olive Oil if you can!  It makes a difference.

This is the type of recipe where you need to trust the process.   Like baking–you’re mixing a bunch of ingredients together in a bowl, throwing it in the oven and then hoping for the best–that’s how we first felt about these Greek Lemon Potatoes.   They just don’t look right at first, waaay too much liquid, but left alone with some trust about what’s about to happen, they turn out super flavourful and glorious.   All of the flavourful liquid is soaked into the potatoes as they roast!   That’s the magic behind THIS recipe of Greek Lemon Potatoes.

Let’s get into it, and read on below for recipe links to make an entire Greek Feast!

Ingredients

Units Scale
  • 4 large yellow-fleshed potatoes (2-2.5 lbs) peeled and cut into wedges
  • Zest & juice of 1 large lemon (use our two favourite tools for this: a Microplane & a citrus juicer)
  • 1/4 cup olive oil (we love Berbati)
  • 1 cup chicken stock (preferably homemade)
  • 1 tsp dried oregano
  • Kosher Salt, as needed
  • Parsley (and or dill!) for garnish (optional)

Instructions

1. Get Your Heat Right

Preheat your oven or BBQ to 425°F. High heat is key here—this is what gives you those golden edges.

2. Prep the Potatoes

Peel and cut into wedges. Not too small—you want them to hold their shape and get those crisp sides.

3. Season First

Place in a square or 9×13 baking dish and season generously with kosher salt. Potatoes need it.  The smaller the dish, likely the longer they will take as it will take longer for the liquid to absorb and reduce.  But that is ok.  We actually like some softness in the potatoes if they are a bit more squashed together.

4. Build the Sauce

Whisk together:

Pour it right over the potatoes.  Season with pepper if you like.

5. Roast + Braise

Into the oven (or top rack of the BBQ, lid closed). No fussing. Let it cook.  DO NOT COVER (or liquid will have a hard time absorbing & reducing).

6. Let It Do Its Thing

Roast for about 45 minutes, until:

  • The liquid has reduced
  • The potatoes are fork tender
  • The edges are golden and slightly crisp
  • Leave them be if there is still liquid in your roasting dish.

Finish with freshly chopped parsley and/or dill if you like!

ingredients & equipment for Greek Lemon POtatoes

Notes

Pro Tips from Jody & Kirstie

Use the right potato

Yellow-fleshed potatoes (like Yukon Gold) are ideal—they hold their shape but still get creamy inside.

Leave them alone

This is not a stir-every-5-minutes situation. Let them sit so they can develop colour.

Spoon the sauce at the end

 

If there’s still a bit of that lemony oil in the pan, spoon it over just before serving. That’s the good stuff.

BBQ Version of Greek Lemon Potatoes (Highly Recommended)

This recipe shines on the BBQ.

  • Place your dish on the top rack
  • Close the lid
  • Let the heat circulate like an oven

 

You’ll get a slightly smokier finish, which works beautifully with the lemon and oregano.

What to Serve with Greek Lemon Potatoes

Well well well, so glad you asked!   These go with just about everything, but they really shine alongside:

Find it online: https://blog.theculinarystudio.ca/recipes/greek-lemon-potatoes/