Authentic Greek Lemon Potatoes Recipe - Eat Mediterranean Food

These lemony roasted potatoes, or patates lemonates in Greek, are a staple in any Greek home. They are also known as patates psites (oven baked potatoes) or patates ladorigani (potatoes with olive oil and oregano).

Growing up in Greece, my mother and grandmother often made them as a side dish for various roasts (chicken, pork, lamb, fish), biftekia (Greek burgers – recipe coming soon on the blog), and more. They are also perfect on their own, as the main dish, especially during Lent (“Sarakosti”). As a main dish, serve them with some crusty bread to scoop all the delicious pan juices and salad.

It’s an easy recipe that requires just a handful of pantry staple ingredients.

The potatoes are steam-roasted in the oven, giving them crispy edges and a soft, fluffy texture inside, with an irresistible flavor from the combination of lemon, garlic, and oregano.

They are so good and easy to make that you can also make them for your next weeknight dinner or dinner party.

The secret to the perfect Greek lemon potatoes is the right potato variety to achieve the soft, fluffy center and crispy edges. For best results, use starchy russet potatoes. However, you can also use Yukon gold, red potatoes, or new (baby) potatoes if that’s what you have.

I like to use russet potatoes, peel them, and cut them into wedges. If you use new (baby) potatoes, these will work well, too; just cut them in half, and they don’t need to be peeled.

• Medium baking potatoes – peeled and cut into wedges
• Garlic powder – or you can use freshly grated garlic
• Sea salt and freshly ground pepper
• Vegetable broth – or just water
• Extra virgin olive oil
• Freshly squeezed lemon juice
• Fresh lemon zest – preferably organic
• Dried oregano – crush it between your palms while sprinkling it over the potatoes to release the oils and intensify the flavor and aroma of the oregano.

Place the top oven rack in the center position of the oven, and preheat the oven to 400°F.

Peel the potatoes and cut them into wedges. Then, arrange them in a single layer in a large cast iron skillet or baking pan. Set aside.

Whisk together the vegetable broth, good olive oil, lemon juice, lemon zest, oregano garlic powder, salt, and black pepper in a bowl. Pour over the potatoes. Toss so that all the potato wedges are covered with the liquid.

Place the skillet (or baking pan) in the preheated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.

After the cooking time is complete, remove the skillet or baking pan from the oven. Carefully drain and reserve any excess liquid.

Return to oven for another 5-10 minutes, or roast potatoes until they’re golden brown on the edges.

Remove from the oven and let it cool slightly before serving. Then, drizzle all the reserved cooking liquid on top and serve

You can substitute chicken broth for vegetable broth if you prefer to add some meaty flavor to the dish.

For best results, drain and reserve excess cooking liquid after 45 minutes. Then, place the skillet back in the hot oven for another 5 minutes or until the potatoes are nicely browned and crispy on the edges. Then, return the cooking liquid to the pan and serve the potatoes.

You can substitute 1-2 finely minced or grated garlic cloves for the garlic powder.

As mentioned above, Greek lemon potatoes are so versatile. They’re a staple at every Greek gathering. You can serve them as a side to just about anything. For example, various roasts (chicken, pork, lamb), fish, biftekia (Greek burgers – recipe coming soon on the blog), and more. Also, you can serve them on their own, with some crusty bread to soak up the delicious pan juices.

Here are a few serving suggestions:

• Sheet Pan Roasted Rosemary Lemon Chicken
• Mediterranean White Fish with Sun-Dried Tomato Tapenade
• Pistachio Crusted Salmon
• Sheet pan pork chops with garlic broccoli
• Baked Monkfish Fillet

You can cut the potatoes and leave them submerged in water in the fridge for up to a day. This prevents the potatoes from browning with exposure to the air. Then, resume the recipe steps whenever you’re ready to cook them.

Transfer leftover cooked potatoes to an airtight glass container and store them in the refrigerator for 3-4 days.

• Easy Savory Mashed Sweet Potatoes
• Easy Air Fryer Roasted Baby Potatoes
• Mayonnaise-free Potato Salad

If you don’t recognize a tool or skill I mention, look it up in the Cooking Terms Glossary for more information.

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