I can never just eat one of these Greek lemon potatoes. Pan-seared potato wedges are tossed in a flavor-packed Greek lemon-and-herb marinade, then roasted until fluffy inside and crispy around the edges. You’ll love these with lamb and chicken.
My family devoured these roasted lemon potatoes when we served them next to my Lemon Chicken Orzo. It isn’t the fastest side dish on my blog, but wow, are those lemony, herby Greek-inspired flavors well worth the wait. If you want to make even more perfect roasted potatoes, you should try my Jacket Potatoes and my Roasted Garlic Parmesan Potatoes.
Roasted Greek Lemon Potatoes
Greek lemon potatoes (patates lemonates) are a staple side dish in Greek restaurants and for ‘Greek night’ everywhere. They’re easy to make by roasting thick Yukon gold potato wedges in an incredible lemon, herb, and garlic braising liquid until tender. To set my recipe apart from the rest, I added my ‘chef’s touch’ by pan-searing the wedges to develop a golden crust before they ever hit the oven.
Let’s talk about the secret to the out-of-this-world texture of authentic Greek lemon potatoes. It isn’t just the roasting; it’s the braising. I combined the potatoes with chicken stock infused with lemon juice, garlic, and fresh herbs to let them absorb as much flavor as possible during the 40 minutes in the oven. It’s a slow process, but any chef will tell you not to rush perfection like this.
The first time I served these at a family dinner, my wife, daughter, and I cleaned out the tray in 5 minutes flat. Now, I always roast a batch when we’re having Greek or Mediterranean for dinner. They’re mandatory next to my Grilled Lamb Lollipops with a bowl of garlic sauce on standby for dipping.
Ingredients and Substitutions
- Yukon Gold Potatoes become buttery and pillowy soft in the middle after roasting. Russet and red potatoes will work as substitutes, but the texture will be slightly different.
- Olive Oil to pan-sear the potato wedges before roasting them.
- Stock – Any Greek chef will tell you that chicken stock is a must here, and I agree. If you need a substitute, use a high-quality vegetable stock instead.
- Lemon Juice, freshly squeezed, from real lemons. Trust me, the bottled juice won’t cut it here.
- Garlic – I finely minced 8 garlic cloves because the more garlic, the better.
- Herbs, dry oregano and fresh thyme sprigs to the lemon-stock mixture.
- Seasonings – I used a small pinch of sweet paprika, plus salt and pepper.
How to Make Greek Lemon Potatoes
Brown the potatoes: To start, sear the potato wedges in a large rondeau pan until they’re browned on all sides.
Combine the rest: While you wait for the potatoes, whisk the chicken stock, lemon juice, oregano, garlic, thyme, paprika, salt, and pepper in a medium bowl.
Roast: Pour the stock-lemon mixture over the potatoes in the pan, cover, and roast it in the oven until tender.
Finish and serve: Remove the lid from the pan and finish roasting the potatoes for a few more minutes. Once most of the liquid has been absorbed, take them out of the oven and serve.
Chef Tip + Notes
Braising the potatoes in that fragrant lemon-infused chicken stock adds flavor but doesn’t really add much crispiness (a must with roasted potatoes). That’s why I like to sear them on the stove first. It gives those crispy edges a head start and prevents you from accidentally burning the potatoes while trying to caramelize them.
- Crisp undisturbed: After adding the potatoes to the rondeau pan, I leave them alone until they develop a golden crust and crispy edges. Moving them around will only delay this process.
- Baking dish: I always make these potatoes in an oven-safe dish since I’m already starting them on the stove. If you’re skipping the sear, feel free to combine the potatoes and braising liquid in a 9×13” casserole dish instead.
- Peeled vs. unpeeled: I didn’t peel the potatoes, but you can if you prefer a softer texture.
- Chunky wedges, the best Greek potatoes are sliced into big, chunky wedges—not bite-sized pieces. You can go for thick potato wedges, like me, or chop them into large quarter pieces instead.
- Dry pan: If the potatoes soak up the braising liquid before they’re done cooking, you can add a splash of stock into the pan to help them stay soft. This may dull the bright lemon flavors, but finishing them with a squeeze of lemon juice should help.
Serving Suggestions
The first time I made these potatoes, my family and I destroyed the whole batch in one go. We served them as a starchy side dish alongside my Lemon Chicken Orzo, but they’d pair just as well with other Greek- and Mediterranean-inspired dishes. They’re a must-have with my Greek Lemon Chicken and my Greek-Style Lamb Shanks.
I know roasted potatoes are traditionally a side dish, but I can’t resist eating them on their own when I get the chance, always with some tzatziki sauce on the side for dipping.
Make-Ahead and Storage
Make-Ahead: I prefer these potatoes served right out of the oven, but they can be kept covered for up to 30 minutes before serving. To keep warm, place them in a turned-off, still-warm oven.
How to Store: I keep the leftover potatoes in an airtight container in the fridge for up to 5 days. These do not freeze well.
How to Reheat: I like to warm up the potatoes in a 375ºF oven for 15 to 20 minutes, stirring halfway through. If the potatoes are a little dry, I’ll add a splash of stock to the pan to make them nice and fluffy again.
More Potato Recipes
- Roasted Red Potatoes
- Hasselback Potatoes
- Twice Baked Potatoes
- Easy Domino Potatoes
- Scalloped Potatoes
Greek Lemon Potatoes Recipe
Ingredients
- 4 tablespoons olive oil
- 3 pounds Yukon Gold potatoes, cut into wedges
- 2 cups chicken stock
- juice of 1 lemon, about 2 to 3 tablespoons
- 1 ½ tablespoons dry oregano
- 8 finely minced garlic cloves
- 1/2 teaspoon sweet paprika
- 4 to 5 fresh thyme sprigs
- salt and pepper to taste
Instructions
- Preheat the oven to 425°.
- Add the oil to a large rondeau over high heat. Once it begins to smoke, add in the potato wedges and sear for 4 to 6 minutes or until the potatoes start to brown. Stir occasionally; you want to make sure the potatoes have time to brown.
- In the meantime, whisk together the chicken stock, lemon juice, oregano, garlic, paprika, salt, and pepper in a medium-sized bowl. It should be very flavorful.
- Pour the mixture over the potatoes, add a lid, and bake on a middle rack in the oven at 425° for 25 minutes.
- Remove the lid and cook for an additional 12 to 1 5 minutes. Take the potatoes out of the oven and serve.
Greek Lemon Potatoes