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Greek Lemon Potatoes

By Groceree

Also known as Patates Lemonates · Lemon Potatoes

Potato wedges roasted in a bath of lemon juice, olive oil, stock and oregano, so they absorb the liquid and turn tender inside while the edges caramelise.

Last updated

A tray of golden roasted potato wedges glistening with lemon and olive oil and oregano
Servings
6 servings
Prep
15 min
Cook
1 h 15 min
Total
1 h 30 min

Ingredients

  • floury potatoes1.2 kg
  • lemons2
  • olive oil100 ml
  • vegetable stock250 ml
  • garlic cloves4
  • dried oregano2 tsp
  • salt1½ tsp
  • black pepper

Instructions

  1. 01

    Heat the oven to 200°C.

  2. 02

    Peel the and cut them into thick wedges. Squeeze the and crush the . Toss the wedges in a roasting tin with the , the lemon juice, the , the , and freshly ground .

  3. 03

    Pour in the . The should sit in a shallow bath of liquid — that is what makes them soft and lemony inside.

  4. 04

    Roast for 60 to 75 minutes, turning once, until the liquid has been absorbed and the edges are golden and crisp.

  5. 05

    If they are soft but not browned, turn the oven up for the last 10 minutes.

Notes

  • The liquid is the point. The potatoes braise and absorb the lemon before they roast and crisp.
  • Be generous with the lemon. They should taste distinctly sharp.
  • Served alongside roast lamb or chicken at almost every Greek Sunday meal.

Nutrition per serving

Calories
300 kcal
Protein
4 g
Carbs
37 g
Fat
15 g

Estimated from the ingredients.

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