Roasted Greek Lemon Potatoes

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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.


Join the Conversation

  1. I’m running short on oven space so if I make this in the morning, can I reheat them later in the afternoon? Thanks

    1. Christina Xenos Author says:

      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.

  2. Giancarlo Tambone says:

    At what step does the zest go in? Along with the lemon juice?

    1. Christina Xenos Author says:

      Yes, the zest goes in along with the lemon juice. You can also garnish everything with additional lemon zest right before you serve it.

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