Greek lemon potatoes recipe

Greek lemon potatoes in white bowl with oregano garnish.

5 from 24 votes

Greek lemon potatoes recipe

The best recipe for Greek lemon potatoes (patates lemonates), seasoned simply with oregano and baked in a flavorful lemon and olive oil broth until crusty outside and spongy and juicy inside.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Side Dish

Cuisine: Greek

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 181kcal

Author: Vaishali · Holy Cow Vegan

Equipment

2 to 3 quart Baking dish

Ingredients

1½ pounds potatoes (yellow or red potatoes, cut into 1-inch chunks. If using baby potatoes halve or quarter them depending on their size).
⅓ cup lemon juice (approximately two large lemons)
Zest of two lemons
1 cup vegetable stock
6 cloves garlic (minced or crushed through a garlic press)
¼ cup extra virgin olive oil
Salt and ground black pepper to taste
2 tablespoons fresh oregano (or 2 teaspoons dried oregano)

US Customary - Metric

Instructions

Preheat the oven to 400 degrees.
Place the potatoes in the baking dish in a single layer. Sprinkle on the oregano, garlic, lemon zest, salt and ground black pepper.
Pour the olive oil, lemon juice and vegetable broth or water into the baking dish. Mix everything well.
Bake the Greek lemon potatoes in for 1 hour and 15 minutes. Halfway through baking, rotate the baking pan so the potatoes roast evenly. Serve the potatoes hot or at room temperature.

Notes

Arrange the potatoes in the baking dish in a single layer, but don't use a too-large baking dish. The liquid needs to come up the sides so the potatoes braise in it. The baking dish I used is about 2 ½ quarts.
To make the potatoes crispier, you can let them bake about 10-15 minutes longer, but keep an eye on them.
Don't waste the garlicky bits in the bottom of the dish--they taste amazing, so be sure to scrape them up!
For an added pop of freshness, garnish the roasted Greek potatoes with chopped fresh parsley or fresh oregano.

Nutrition