Roasted Greek lemon potatoes is one of my all-time favorite recipes—ever!
If there’s one certainty in life that I can stand fully behind is that Greeks love their potatoes. The humble root vegetable is incorporated into a number of iconic dishes like moussaka, briam, artichoke and potato stew. If you’re used to visiting Greece in the summer you’ll most often see it fried in olive oil as the universal side dish. But what I want to share with you today is my all-time favorite recipe for roasted Greek lemon potatoes.
How did potatoes get to Greece
Potatoes arrived in Greece in the 18th century via Spanish Conquistadors via Peru. The most famous potatoes in Greece come from the Cycladic island of Naxos. The island cultivates more than 8 million kilos of them each year, and it even has its own festival. The soil and microclimate on the island give them a clean, sweet taste.
What type of potatoes to use
This recipe for roasted Greek lemon potatoes is traditional. It’s best to use starchy potatoes like russets in the U.S. But honesty, I’ve made this dish with pretty much any potato that has crossed my path including red skin potatoes, fingerlings, purple potatoes, etc. We get a bounty of them in our farmers market boxes, and in my opinion, this is the best way to use them.
Recipe notes—read before you cook
The recipe is really straight forward. There are just a few things to note. Carefully pour the broth/water into the pan trying not to wash off the seasoning from the potatoes. Cooking time will depend in the type of pan you’re using. When I make this recipe for my pop-up dinners, I max out my oven and use every baking pan I have. The potatoes that are cooking in my All-Clad roasting pan always take longer than those cooked in a less substantial baking pan or class Pyrex pan. This means, keep an eye on them doing the last 20 minutes of roasting so you don’t burn the pan.
Ingredients
- 2 pound potatoes, cut into wedges
- 1/3 cup extra virgin olive oil
- 4 garlic cloves, minced (a teaspoon of garlic powder would be ok)
- 1 tablespoon dried oregano
- 1/2 cup broth (chicken or vegetable) or water
- 2 teaspoons (or more to taste, especially if you're not using broth), kosher salt
- 1 teaspoon black pepper
- 2 lemons (juice and zest)
- 1/4 cup mustard (optional, but adds great depth of flavor)
Instructions
- Preheat your oven to 425ºF (use the convection function if your oven has one). Cut your potatoes into wedges.
- Toss potatoes in a roasting pan with olive oil, garlic, 2 teaspoons salt, pepper, oregano, and mustard (if you are using).
- Mix the lemon juice with broth/water, and carefully pour into the pan around/between the potatoes, being careful not to wash the other seasoning off the potatoes.
- Roast potatoes for 30 minutes. Then give them a shake/toss, and roast 15-20 minutes more.
- Remove from oven. Garnish with parsley (optional), additional oregano, and lemon to taste.
Notes
The recipe is really straight forward. There are just a few things to note. Carefully pour the broth/water into the pan trying not to wash off the seasoning from the potatoes. Cooking time will depend in the type of pan you're using. When I make this recipe for my pop-up dinners I max out my oven and use every baking pan I have. The potatoes that are cooking in my All Clad roasting pan always take longer than those cooked in a less substantial baking pan or class Pyrex pan. This means, keep an eye on them doing the last 20 minutes of roasting so you don't burn the pan.
Nutrition Facts
Roasted Greek Lemon Potatoes
Serves: 4 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 347.58 kcal | |
| % Daily Value* | ||
| Total Fat 18.34 g | 27.7% | |
| Saturated Fat 2.58 g | 10% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0% | |
| Sodium 701.47 mg | 29.2% | |
| Total Carbohydrate 43.29 g | 14.3% | |
| Dietary Fiber 5.64 g | 20% | |
| Sugars 2.45 g | ||
| Protein 5.01 g | ||
| Vitamin A 0.2 % | Vitamin C 61.11 % | |
| Calcium 5.1 % | Iron 12.77 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sweet Greek Personal Chef and Culinary Services Los Angeles, CA
I’m running short on oven space so if I make this in the morning, can I reheat them later in the afternoon? Thanks
Yes! You definitely can. I would reheat them in a covered oven safe baking pan in a preheated 400ºF oven for about 10-15 minutes. If there isn’t much moisture in the pan after you cook it initially, I’d add a little more water/lemon/broth to keep them from drying out.