Before you cook
Background Recipe story & origin
Greek lemon potatoes (patates lemonates) are perhaps the most beloved side dish in Greek cuisine. The preparation roasts potato wedges in abundant olive oil, lemon juice, garlic, and oregano until crispy outside, creamy inside, flavored with tangy, herby flavor. The dish accompanies roasted lamb, chicken, or grilled meats. The technique requires high heat initially, then moderate temperature for even cooking; the potatoes should caramelize and crisp at the edges. Some versions add chicken broth; all require enough liquid that potatoes absorb flavor while roasting. Greek lemon potatoes represent the cuisine's triumvirate of lemon-oregano-olive oil and the Greek approach to vegetables - boldly flavored, cooked until tender. They're addictive, often the highlight of a Greek meal, and demonstrate how simple techniques create notable results.
Before you start Equipment you'll need
- roasting pan — Provides structure for roasting potato wedges with lemon and oregano until crispy
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Prep the potatoes
Preheat oven to 400F. Peel 3 lbs russet or Yukon Gold potatoes. Cut into wedges or large chunks.
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Season the well
Toss potatoes with juice of 2 lemons, 1/3 cup olive oil, 4 minced garlic cloves, 2 tsp dried oregano...
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Slow the roast
Spread in a large baking dish. Pour 1 cup chicken broth around potatoes. Roast 60-75 minutes, stirri...
Prep Get set first
About 10 min of prep
- Prepare roasting pan
This recipe takes about 60 minutes total.
Ingredients
Instructions
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Prep the potatoes
Preheat oven to 400F. Peel 3 lbs russet or Yukon Gold potatoes. Cut into wedges or large chunks.
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Season the well
Toss potatoes with juice of 2 lemons, 1/3 cup olive oil, 4 minced garlic cloves, 2 tsp dried oregano, 1.5 tsp salt, and pepper.
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Slow the roast
Spread in a large baking dish. Pour 1 cup chicken broth around potatoes. Roast 60-75 minutes, stirring once or twice, until potatoes are golden, crispy on edges, and liquid has mostly evaporated.
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Finish with lemon
Squeeze more lemon over if desired. Serve hot.