Greek Lemon Potatoes

Greek · Oven Roast

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Ingredients

  • 450g potatoes, peeled and cut into wedges
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice (~1 lemon)
  • 1 clove garlic, minced
  • ½ tsp dried oregano
  • 120ml chicken or vegetable stock
  • Salt and black pepper

Serves 2 as a side

Method

  1. Preheat oven to 200°C (180°C fan).
  2. Cut potatoes into thick wedges — about 6–8 pieces per potato depending on size.
  3. Whisk together olive oil, lemon juice, garlic, oregano, stock, and a generous pinch of salt and pepper.
  4. Line a roasting tin with baking paper. Arrange potato wedges in a single layer and pour the lemon-stock mixture over the top.
  5. Roast for 40 minutes uncovered.
  6. Remove from oven, flip the potatoes, and baste with the pan juices.
  7. Return to oven and roast for another 20–30 minutes until golden on the edges and the liquid has mostly been absorbed, leaving a sticky glaze.
  8. Rest for 5 minutes before serving. Finish with a squeeze of fresh lemon if you like.

Notes

  • The potatoes should drink up the lemony stock as they roast — that’s the whole point. Don’t skimp on liquid.
  • If they look dry before they’re golden, add a splash of hot water.
  • Floury/starchy potatoes (Sebago, King Edward) give fluffy insides with crispy edges. Waxy potatoes hold their shape better but won’t get as creamy inside.
  • These are traditionally quite lemony — adjust lemon juice to taste if you prefer it milder.
  • Great alongside roast lamb, souvlaki, grilled chicken, or just with a big Greek salad and feta.