Amazing, authentic Greek lemon potatoes that will melt in your mouth! Crispy on the outside, soft and creamy on the inside. Perfect on their own or as a delicious side!
Ah the famous Greek potatoes…. These potatoes are my weak spot, but only when my mother makes them. I could eat a whole pan. The minute they are out of the oven, I’m on them. I don’t even care if I burn my mouth eating them, I just can’t resist these crunchy on the outside, soft on the inside bites of potato, that my mother manages to roast perfectly every time. And now you can to!
Roasted potatoes are present at every Greek gathering, and in large amounts. They are typically cooked with some sort of meat, usually chicken or lamb and absorb all the juices of the meat, but this recipe is great if you do not want to make meat, you just roast them on their own. My mother’s version, apart from including lemon, oregano and garlic, also includes cloves and allspice, which gives it that special flavor.
Again, as with most Greek dishes, the oregano, olive oil and lemon, the holy trinity of Greek cuisine, not only add flavor, but all those powerful antioxidants.
Why is this Greek Lemon Potato Recipe the Best-Better Than All the Rest
I’ll tell you why, because it is authentic, unlike most of the ones you will find out there. This is my mother’s recipe that she has been making for over 50 years. And it is perfect every time. Lets see why:
You need to use the right amount of Olive Oil for Greek Lemon Potatoes
One of the ways to understand if a so-called Greek recipe is truly Greek, is to look at the amount of olive oil is in the recipe. And friends, those other “greek” potato recipes are NOT, judging by the amount of olive oil they are using (they are using 1/3 the amount). In order for these potatoes to be truly Greek and have this texture we’re talking about, you need to use the amount of olive oil noted, otherwise you end up with dry and (honestly) boring potatoes.
There is no chicken broth
I’ve noticed a lot (if not most) of these recipes are using chicken broth to make supposedly Greek potatoes. Nope! When you make roasted potatoes on their own you do not add chicken broth as that will interfere with the lemon and oregano flavor. These potatoes are meant to shine on their own.
You only add lemon, oregano and maybe a few cloves and allspice
I’ve been seeing recipes include paprika, parsley, and other herbs and spices. The authentic Greek potatoes do not include any of that.
There is no feta or parmesan
Again, I see some bloggers adding parmesan or crumbled feta on top of these potatoes. No, like I said these potatoes are meant to showcase thge flavor of the potato.
You don’t mince the garlic
Yes, you add garlic , but only halved or quartered, it’s meant to provide a subtle flavor. Mincing the garlic increases the risk of burning it, plus it will be overpowering.
There is a specific technique in roasting
The secret to great Greek potatoes is the roasting, it’s not just about putting the potatoes in a pan and throwing them in the oven. You do not pre boil the potatoes, everything will roast together to perfection. As long as you follow the instructions you too can get it right.
How to Cut Greek Lemon Potatoes
You may have seen the long wedges, however I cut the wedges in half or even in thirds for a crunchier outer layer and a soft inside. The long wedges end up not being so crunchy.
How to make Authentic Greek Roasted Potatoes
- Place the cut potatoes in cold water for a ½ hour.- This is important for texture-trust me!
- Preheat oven with the fan at 400 degrees Fahrenheit (200 degrees Celsius).
- Drain the potatoes and dry with a towel.
- Place potatoes in a bowl with all the ingredients except the water and mix well (with hands preferable, until olive oil has coated all the potatoes).
- Spread potatoes in a pan (they should all be one layer, not piled on top of each other) along with the olive oil that is left in the bowl.
- Pour a 1/2 cup of hot water in the corner of the pan, tilting the pan so that the water spread throughout the whole pan. You want the liquids to come up halfway (covering the potatoes halfway). Do not pour the water directly above the potatoes as this will wash out the olive oil.
- Roast (with the fan) for about 10-15 minutes until the liquids start to boil. Reduce heat to 320 degrees Fahrenheit (160 Celsius) and continue roasting for about 45 – 60 minutes. Stir the potatoes every 30 minutes. If the potatoes look dry, add more hot water and continue roasting -Test the potatoes with a fork, they should be soft, but not falling apart.
Authentic Greek Lemon Potatoes- Patates Fournou Lemonates
Ingredients
- 2 pounds potatoes cut in small wedges (if long cut wedges in half)
- ½ cup olive oil
- 2-3 teaspoons dry oregano
- 1-2 tablespoons lemon juice
- 3 cloves (optional)
- 3 allspice (optional)
- 2 garlic cloves quartered
- ½ teaspoon salt
- freshly ground pepper
Instructions
- Place the cut potatoes in cold water for a ½ hour.
- Preheat oven with the fan at 400 degrees Fahrenheit (200 degrees Celsius).
- Drain the potatoes and dry with a towel.
- Place potatoes in a bowl with all the ingredients except the water and mix well (with hands preferable, until olive oil has coated all the potatoes).
- Spread potatoes in a pan (they should all be one layer, not piled on top of each other) along with the olive oil that is left in the bowl.
- Pour some warm water in the corner of the pan, tilting the pan so that the water spread throughout the whole pan. You want the liquids to come up halfway (covering the potatoes halfway). Do not pour the water directly above the potatoes as this will wash out the olive oil.
- Roast (with the fan) for about 10 minutes until the liquids start to boil. Reduce heat to 320 degrees Fahrenheit (160 Celsius) and continue roasting for about 45 minutes. Test the potatoes with a fork, they should be soft, but not falling apart.
Notes
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19 Comments
Hello, I know this is an old post but I recently discovered your blog (and bought the cookbook). I’m loving it so far.
When you say “roast with the fan” do you mean convection setting? My oven has regular bake and convection bake which uses a fan. Is that what you recommend?
Hi Kathleen, Yes, using the convection setting.
I plan to try this recipe tonight and have the same questions as Dieselle. Are you just throwing three whole cloves and three allspice berries into the liquid mixture and letting the flavors permeate as they roast in the pan, or are you using ground cloves and ground allspice as part of the seasoning mixture? Thanks!
Hi Eric, Yes, always use whole cloves and allspice. I’ll edit the recipe to reflect that.
OMG these are so delicious! These taste even better that the ones I get at the Greek restaurant in Astoria. These will be on repeat all winter long here in NYC!
Thank you Lissette!
I have made Greek potatoes and they are soooo good. I would like to try your version with allspice and cloves. Do you use whole berries and whole cloves. Do you add them whole or do you grind them? If usuing ground cloves and ground allspice how much? 3 what? Thank you for posting so many wonderful recipes.
Why don’t you include the original option with meat?
This is meatless version, you can check this link for the version with chicken: https://www.olivetomato.com/greek-lemon-roasted-chicken-and-potatoes/
and this
https://www.olivetomato.com/greek-style-roasted-lemon-and-garlic-chicken-with-potatoes-and-carrots/
Made these and my husband and I loved them. I forgot the lemon, but I will be making them again and won’t forget it again. I’m about to make the potatoes and celery leaves. I have fresh celery with beautiful leaves from my farmers market. I never know what to do with them and now I do! Thanks!
Thanks Cheryl!
Hi Elena,
Do you use extra virgin olive oil for all your cooking?
Thanks
Hi Dawn, Yes I do!
Elena, thank you for this great recipe! I just made it and used organic baby Gold potatoes…from Von’s in the US. Like you said, the recipe is wonderful. It is actually a fairly subtle and delicious clove and allspice flavor. I winged it on the cooking time because we like them browned a little on top, so I did cook them longer at 325 degrees after cooking initially at 400 degrees.
If it is safe to use the large amount of remaining olive oil/oregano/garlic, I will mash that into my soft goat cheese and use as a dip for my fresh bell peppers slices. 🙂 Thank you again for sharing this recipe.
Thanks Patti! Great idea for the dip, just keep in mind that the olive oil has been heated so it will have a slightly different flavor than fresh olive oil.
Will the water be completely boiled away by the end? Or, if it does, will it evaporate even earlier?
Most of the water should be gone and only olive oil should be left by the end. If you notice the water evaporating too quickly than add a bit more warm water at the corner of the pan-you don’t the potatoes to dry out.
What type of potatoes would you use? Yukon?
Hi Sotiria, Yukon or russets are fine. Here in Greece we have different varieties, but a medium starch potato works best.