Greek Lemon Potatoes

Soft and tender on the inside with a slightly crispy exterior, these Greek Lemon Potatoes are a guaranteed hit. Baked in a lemon and garlic olive oil marinade, they offer a subtle lemony flavour. They are so simple to prepare, you’ll find yourself making them again and again.

These Greek Lemon Potatoes are the perfect side. Whether it be for a weeknight dinner or a special occasion, they are sure to impress. This recipe doesn’t need much attention. Once you get the prep done, pop them in the oven and the food cooks itself, making them a perfect go-to recipe.

What makes these lemon potatoes so great is their soft, tender interior and slightly crispy exterior. As they cook, the potatoes absorb the tangy lemon and garlic marinade, resulting in a delicious olive oil sauce. Don’t skimp on the olive oil – it’s what creates that lovely sauce to drizzle over the potatoes just before serving, a signature touch in many Greek recipes.

To make these Greek Lemon Potatoes, coat them with the marinade and spread the potatoes in a single layer in a large baking dish. Pour warm water along the side of the pan to avoid washing off the marinade from the potatoes. The trick to making soft and tender potatoes with a slightly crisp exterior is to cover the dish tightly with foil for the first 50 minutes of baking. This creates steam and helps to make the potatoes soft and tender on the inside.  Then, uncover, toss the potatoes to recoat them in the marinade, and bake uncovered for an additional 30 minutes to give them a nice golden colour and slightly crispy edges. If you would like the potatoes to be crispier, leave them in the oven for an extra 10-15 minutes. Serve them drizzled with pan juices and garnish with chopped parsley and lemon wedges if desired.

Ingredients for Greek Lemon Potatoes

• Potatoes: I like to use starchy potatoes, as they result in a soft, fluffy texture when baked. Some suggestions for potatoes include:

Country	Potatoes ideal for baking
Australia	Sebago (brushed potatoes), Royal Blue, Otway Red
US, Canada	Russet, Kennebec, Yukon Gold
UK	King Edward, Maris Piper
New Zealand	Agria, Otway Red
Europe	Bintje, King Edward, Desiree
Asia	May Queen, Agria, Danshaku
Africa	Mondial, Sifra

• Olive oil: Only use extra-virgin olive oil and be generous with the amount you use. Along with the lemon and garlic, it’s what really gives these potatoes their flavour. You also end up with a delicious sauce to drizzle over the top.
• Lemon juice: Use fresh lemons for this recipe, not bottled lemon juice. You will need approximately two lemons to achieve a subtle, tangly flavour.
• Garlic: Fresh garlic is best for this recipe. It adds a nice aroma and flavour to the potatoes.
• Oregano: Dried oregano is a classic herb in Greek cuisine and adds a lovely herbal note to the dish. It complements the tanginess of the lemon and the richness of the olive oil perfectly. Using oregano not only enhances the flavour but also gives the potatoes an authentic Mediterranean touch.
• Water: Adding water to the baking dish creates steam while cooking, which helps the potatoes become tender and absorb the flavours.
• Salt and pepper: Add as much or as little as you like to season the dish. These basic seasonings enhance the overall taste of the potatoes.

How to make Greek Lemon Potatoes

Tips for making Greek Lemon Potatoes

Choose the Right Potatoes

Selecting the right type of potato is crucial for achieving the perfect texture. Starchy potatoes, like Sebago (brushed potatoes), Russet, Yukon Gold and Maris Piper, become fluffy inside while developing a crispy exterior during roasting. This combination is key to the deliciousness of Greek Lemon Potatoes, as the potatoes soak up the marinade resulting in perfectly soft, fork-tender potatoes every time.

Cover with Foil

Covering your Greek Lemon Potatoes with foil for the first 50 minutes of baking is key to achieving tender and flavourful potatoes. The foil creates a steaming effect, allowing the potatoes to cook evenly without drying out. When I’ve skipped this step, the potatoes ended up firmer and the outer edges were often overly browned.

Additionally, covering the potatoes at the beginning helps the marinade soak in better, enhancing the flavour. Plus, you’re left with a delicious lemon-olive oil sauce that’s perfect for drizzling over the potatoes just before serving. Once the foil comes off, the potatoes can brown and crisp up beautifully, giving you soft interiors and crispy edges for a perfect finish.

Adjust for Different Baking Dishes

The type of baking dish you use can affect how quickly your Greek Lemon Potatoes cook and how much liquid evaporates. From my experience, when using an aluminium baking dish, the potatoes cook faster, but much of the liquid evaporates, leaving very little lemon-olive oil sauce. In contrast, when I use a ceramic baking dish, I end up with a generous amount of sauce after baking.

If you’re using an aluminium baking dish, try lowering the oven temperature by 10-15°C (50°F) and adding an extra 1/4 cup of water to help keep the potatoes tender. For ceramic or glass dishes, the recipe should work as is, with no need for additional liquid.

Add Water for Tender Potatoes

Adding water to the baking dish creates steam as the potatoes cook, which helps them become tender and flavourful. This method allows the potatoes to absorb the marinade while ensuring they don’t dry out during the roasting process. It’s a simple step that makes a big difference in the overall texture of the dish.

Season to Taste

Salt and pepper are essential for enhancing the natural flavours of the ingredients. Adjust these seasonings according to your personal preference – just remember that a little goes a long way! Proper seasoning will elevate your Greek Lemon Potatoes, making them a standout side dish.

Can I Prepare this Recipe Ahead of Time?

Yes, you can prepare your potatoes ahead of time to save time on the day of serving. Simply peel and cut the potatoes, then store them in a container covered with water in the fridge. You can also prepare the marinade in advance.

What to Serve with Greek Lemon Potatoes

Greek Lemon Potatoes make a perfect side dish for many meals. They pair wonderfully with a Roast Lamb, Roast Chicken, Greek Meatballs (Keftedes), Bifteki, Tzatziki (Greek Yogurt Dip), or a fresh Greek Salad.

Storage

If you have leftover cooked potatoes, let them cool to room temperature before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat them in the oven for a crispy texture or in the microwave for a quicker option.