Greek Lemon Potatoes- Authentic Greek Potatoes Recipe

Greek Lemon Potatoes are a common side dish to many Greek dishes. These slowly roasted potatoes are lightly crispy on the outside, and tender and soft on the inside, with a delicious lemon flavor.

This post is sponsored by Pomora Olive Oil and contains affiliate links.

Greek lemon potatoes are thick, moist potato wedges that are soft on the inside and a little crispy on the outside.

The lemon flavor makes the potatoes taste OUTRAGEOUS! Honestly, I make these for dinner parties all of the time because my guests go crazy over them.

How to make Greek Lemon Potatoes

This is an authentic Greek Lemon Potatoes Recipe. The roasted potatoes are super easy to make, they just take a bit of patience.

• First mix olive oil, chicken broth, and fresh squeezed lemon juice together.
• Next, peel Russet potatoes and cut into large quarters.
• Pour mixture, along with additional spices listed below in the recipe card, over the potatoes.
• Cook potatoes in the oven covered with foil for an hour and half.
• Remove foil. Roast uncovered about 15-30 more minutes at 400 until potatoes are crispy and liquid is almost gone. 

Be patient. The wait is worth it.

What are the Best Potatoes to Use?

In this recipe, you will want to use russet potatoes because of their ability to absorb liquid so well. The russet potatoes will absorb the wonderful lemon flavors creating a rich, tasty side dish.

How long can you keep leftover potatoes in the refrigerator?

You can store leftover potatoes in an airtight container in your refrigerator for 3 to 5 days.

Ways to use leftovers

• Dice them up and turn them into hash browns for breakfast the next day. Cook them a few minutes in a little oil until the outsides are crispy. They will be great!
• Drizzle a little olive oil on a baking sheet and reheat them at 400 for about 10 minutes. They will crisp back up.
• Cut them into bite sizes and use them in a potato salad.
• Dice them up and add them to a breakfast quiche or breakfast burrito.

I use Pomora Olive Oil for this recipe. Pomora Olive Oil is a high quality olive oil that seasons the potatoes beautifully.

For more information on what I love about Pomora Olive Oil, click here! However, if you cannot use Pomora Olive Oil, use a good quality olive oil.

These Greek Potatoes are flavorful and delicious.  They are perfect for a special week night meal. My daughter LOVES them. This is a dish I can make without receiving any "sas" back. Instead I get a big, "THANK YOU MOM!" Enjoy!

Would you like some more Greek inspired recipes? Try some of these:

• Greek Lamb Meatballs
• Greek Seven Layer Dip
• Greek Black Eye Pea Salad
• How to Saute Spinach
• Instant Pot Stuffed Pepper Soup
• Jalapeno Cilantro Hummus
• Baba Ganoush

Also post your picture of your lemon potatoes on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!

Please leave me a comment below if you make these lemon potatoes, and tell me what you thought about it. I would love to hear back, and so would my readers.

Greek Lemon Potatoes- Authentic Greek Potatoes Recipe

Greek Lemon Potatoes are a common side dish to many Greek dishes. These slowly roasted potatoes are lightly crispy on the outside, and tender and soft on the inside, with a delicious lemon flavor.

5 from 2 votes

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Course: Side Dish

Cuisine: Greek, Mediterranean

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Servings: 8

Calories: 232kcal

Author: Katie Crenshaw

Ingredients

• 3 large russet potatoes or 4 medium sized3 large russet potatoes or 4 medium sized
• 1/2 cup olive oil1/2 cup olive oil
• 1/4 cup fresh squeezed lemon juice1/4 cup fresh squeezed lemon juice
• 1 cup chicken broth 1 cup chicken broth
• 2 crushed garlic cloves2 crushed garlic cloves
• 1/2 tsp dried oregano 1/2 tsp dried oregano
• 1/2 tsp paprika1/2 tsp paprika
• salt and pepper to tastesalt and pepper to taste

Instructions

• Peel 3 large russet potatoes, cut into large quarters, and place in a 9x13in baking dish.
• Mix 1/2 cup olive oil, 1/4 cup fresh squeezed lemon juice, 1 cup chicken broth, 2 crushed garlic cloves, 1/2 tsp oregano, 1/2 tsp paprika, and salt and pepper.
• Pour mixture over potatoes.
• Cover with foil and bake at 350 for 1 1/2 hours or until potatoes are fully cooked.
• Remove foil and bake at 400 until potatoes are crispy and liquid is almost gone. (approximately 15-30 minutes)

Video

Notes

Note: These can be made in advance. Follow steps 1-4. Cool and refrigerate. When ready to serve, reheat potatoes in tinfoil until potatoes are warm. Then follow step 5. 

Note: Add fresh chopped parsley for a pretty garnish.

Nutrition- Nutrition info is based on estimation only.

Calories: 232kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 114mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1.4mg

Tried this recipe? I want to see it!Mention @aForksTale or tag #aForksTale!

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