Greek Lemon Roast Potatoes

Amy Massey
by Amy Massey
4 Portions
1 hr 10 min

Having grown up on the Greek island of Cyprus, Mediterranean food has a special place in my heart. Back in the UK where I now live, my family loves to enjoy a Greek style barbecue in the summer months and while my husband is the king of the barbecue and tends to the slow cooked pork souvla, even he hates to admit that these potatoes often steal the show! Soft on the inside and crispy on the outside, they have a great zingy flavour from the lemon which is complimented by a special blend of herbs and spices.

The perfect accompaniment to any summer barbecue or roast dinner, why not try them and level up your roast potato game!

Crispy, zingy, herby and delicious! These potatoes are a fantastic accompaniment to any grilled meat and salad.

The potatoes are first gently steamed in hot chicken stock and lemon juice.

Then they are roasted in the special blend of herbs and spices until golden and crispy.

Greek Lemon Roast Potatoes
Recipe details
  • 4  Portions
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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For the spice mixture
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/2 tsp cumin seeds
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground star anise
For the potatoes
  • 1.5kg Cyprus potatoes or other variety of waxy potatoes
  • 2 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 1 litre hot chicken stock
  • Salt, to taste

Preheat your oven to 180 degrees celcius.
Mix all of the ingredients for the spice mixture in a small bowl and set aside.
Wash and peel your potatoes, then cut into quarters vertically so you have long wedge shaped potato pieces.
Place the potatoes in an oven proof casserole dish in a single layer, then pour over the hot chicken stock and lemon juice.
Cover the dish tightly in kitchen foil, then place in the centre of your preheated oven for 15 minutes. This will allow the potatoes to gently steam in the stock.
After 15 minutes, remove the potatoes and pour the chicken stock from the dish into a jug and set it aside.
Drizzle the olive oil, 2 tbsps of the spice mixture and salt oven the potatoes, one ladleful of the stock.
Return the potatoes to the oven, uncovered, to roast for a further 30-40 minutes.
Turn the potatoes every 10 minutes to ensure they don't stick, adding another ladleful of stock each time until cooked. They should be soft on the inside and golden and crispy on the outside.