Crispy oven-roasted potatoes soaked in lemon, garlic, and oregano—golden, fluffy inside, and impossibly fragrant.
Greek Lemon Potatoes
Servings
4
servingsPrep time
10
minutesCooking time
1
hourCalories
290
kcalIngredients
•t1kg Maris Piper potatoes, cut into wedges
•tJuice of 2 lemons
•tZest of 1 lemon
•t5 garlic cloves, minced
•t4 tbsp olive oil
•t1 tsp dried oregano
•t200ml chicken stock
•tSalt and pepper to taste
•tFresh parsley to serve
Directions
- 12.tPreheat oven to 200C (180C fan).
- Place potato wedges in a large roasting tray.
- Mix lemon juice, zest, garlic, olive oil, oregano, and stock together. Pour over potatoes.
- Season generously with salt and pepper. Toss to coat.
- Roast for 55-60 minutes, turning halfway, until golden and all liquid is absorbed.
- Scatter with fresh parsley and serve hot
Notes
- Use waxy potatoes for crispy edges and fluffy centres.
Do not skip the stock — it makes the potatoes incredibly tender.
Great alongside grilled chicken or lamb.
Add a pinch of chilli flakes for heat.
