Authentic Greek Potatoes: Crispy Lemon Perfection Recipe

Introduction

Authentic Greek Potatoes are a deliciously crispy and tangy side dish that brings the bright flavors of lemon and oregano to perfectly roasted potatoes. This recipe yields golden, tender-inside, crispy-outside potatoes that pair wonderfully with any Mediterranean meal.

Ingredients

• 2.5-3 lbs Russet or Yukon Gold Potatoes
• 1/2 cup (120ml) Freshly Squeezed Lemon Juice
• 1/2 cup (120ml) Good Quality Extra Virgin Olive Oil
• 4-6 cloves Garlic, minced
• 2 tablespoons Dried Oregano
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup (120ml) Vegetable or Chicken Broth
• Fresh Parsley or Oregano, for garnish (optional)

Instructions

1. Step 1: Wash and scrub the potatoes. Peel them if you prefer. Cut into consistent 1-1.5 inch wedges or 1-inch chunks.
2. Step 2: Soak the cut potatoes in cold water for 30-60 minutes to draw out excess starch. Drain thoroughly and pat them extremely dry with clean towels; this step is crucial for achieving crispiness.
3. Step 3: Preheat your oven to 400°F (200°C) and place a rack in the middle position.
4. Step 4: In a very large bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Add the dried potato pieces and toss vigorously to coat every piece evenly with the marinade.
5. Step 5: Spread the marinated potatoes in a single layer on a large, sturdy baking sheet or roasting pan without overcrowding. Use two sheets if needed to give each piece space.
6. Step 6: Roast the potatoes for 20-25 minutes without stirring or flipping.
7. Step 7: Carefully remove the pan from the oven. Using a sturdy spatula, flip the potatoes. Pour 1/2 cup of vegetable or chicken broth around the potatoes in the pan. Return the pan to the oven.
8. Step 8: Continue roasting for another 25-35 minutes, flipping the potatoes every 10-15 minutes to promote even browning and crispiness. Scrape up any browned bits from the bottom and mix them back with the potatoes.
9. Step 9: Roast until the potatoes are fork-tender inside and golden brown outside, about 50-60 minutes total. For extra crispiness, increase the oven to 425°F (220°C) for the last 10-15 minutes or briefly broil for 1-3 minutes—watch closely to avoid burning.
10. Step 10: Remove the potatoes from the oven and let them rest uncovered in the pan for 5-10 minutes to allow flavors to meld. Garnish with fresh chopped parsley or oregano if desired, then serve and enjoy!

Tips & Variations

• For more intense lemon flavor, add lemon zest to the marinade along with the juice.
• Use Yukon Gold potatoes for a buttery texture or Russet potatoes for crispier edges.
• If you prefer, substitute the garlic with garlic powder for a milder flavor.
• Adding a pinch of smoked paprika or chili flakes can give a subtle smoky or spicy kick.
• Roasting on a wire rack set inside the baking sheet helps air circulate and crisps the potatoes more evenly.

Storage

Store leftover Greek potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot oven at 375°F (190°C) for 10-15 minutes to restore their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use most potatoes, but Russet and Yukon Gold are preferred for their texture. Waxy potatoes may turn softer and less crispy.

Why soak the potatoes before roasting?

Soaking removes excess starch, which helps prevent the potatoes from sticking and promotes a crisper exterior when roasted.

Authentic Greek Potatoes: Crispy Lemon Perfection Recipe

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★★★★★

4.8 from 97 reviews

These Authentic Greek Potatoes are roasted to perfection, offering a crispy golden exterior infused with vibrant lemon, garlic, and oregano flavors. This classic Mediterranean dish features tender potato wedges marinated in a zesty lemon and olive oil blend, roasted slowly with a splash of broth for rich, aromatic depth. Perfect as a side for any meal, these potatoes deliver a balance of bright citrus and herbaceous notes with a satisfyingly crisp texture.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Greek, Mediterranean

Ingredients

Scale 1x2x3x

Potatoes

• 2.5–3 lbs Russet or Yukon Gold Potatoes

Marinade and Seasonings

• 1/2 cup (120ml) Freshly Squeezed Lemon Juice
• 1/2 cup (120ml) Good Quality Extra Virgin Olive Oil
• 4–6 cloves Garlic, minced
• 2 tablespoons Dried Oregano
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Roasting Liquid

• 1/2 cup (120ml) Vegetable or Chicken Broth

Garnish (Optional)

• Fresh Parsley or Oregano, for garnish

Instructions

1. Prepare Potatoes: Wash and scrub potatoes thoroughly. Peel them if you prefer, then cut into consistent 1-1.5 inch wedges or 1-inch chunks to ensure even cooking.
2. Soak and Dry: Soak the cut potatoes in cold water for 30-60 minutes to remove excess starch, which helps with crispiness. After soaking, drain and pat the potatoes extremely dry using clean towels — this step is crucial for achieving a crispy texture.
3. Preheat Oven: Set your oven to 400°F (200°C) and position the oven rack in the middle to ensure even roasting.
4. Make Marinade and Toss Potatoes: In a large bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Add the thoroughly dried potatoes and toss vigorously to evenly coat all pieces with the marinade.
5. Arrange Baking Sheet: Spread the marinated potatoes in a single layer on a large, sturdy baking sheet or roasting pan. Avoid overcrowding; use two sheets if needed so each piece has space for optimal roasting.
6. Initial Roasting: Roast the potatoes for 20-25 minutes undisturbed to begin the browning process.
7. Flip and Add Broth: Carefully take out the baking sheet, flip the potatoes using a sturdy spatula, then pour 1/2 cup of vegetable or chicken broth around the potatoes to add moisture and flavor. Return the pan to the oven.
8. Continue Roasting: Roast for another 25-35 minutes, flipping the potatoes every 10-15 minutes to promote even browning and crispiness. Scrape the pan’s bottom to reincorporate any flavorful browned bits with the potatoes.
9. Final Crisping: Roast potatoes until fork-tender inside and golden brown on the outside, totaling about 50-60 minutes. For extra crispiness, increase oven temperature to 425°F (220°C) for the last 10-15 minutes or briefly broil for 1-3 minutes, watching carefully to avoid burning.
10. Rest and Garnish: Remove the potatoes from the oven and let them rest uncovered in the pan for 5-10 minutes to meld flavors and level the temperature. Garnish with fresh chopped parsley or oregano if desired, then serve and enjoy.

Notes

• Soaking and drying potatoes thoroughly is key for achieving a crispy texture.
• Using freshly squeezed lemon juice gives the dish a bright and vibrant flavor.
• Russet potatoes yield a fluffier interior while Yukon Gold provides a creamier texture—both work well.
• Do not overcrowd the baking sheet to ensure even roasting and crispiness.
• Adjust roasting times depending on your oven and potato size.
• Broth adds moisture and enhances flavor but can be substituted with water if preferred.
• Garnishing with fresh herbs adds color and an aromatic finish.

Keywords: Greek potatoes, roasted lemon potatoes, crispy Greek potatoes, lemon garlic potatoes, Mediterranean side dish