Greek-Style Lemon Potatoes
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These Greek-Style Lemon Potatoes are a delicious and light side dish for fish or meat. Full of zesty lemon flavor and fragrant oregano, once you try these potatoes, you will definitely be making them again!
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Greek-Style Lemon Potatoes
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
I love the flavor of lemons, I think it probably comes from their use in Greek cooking (I’m of Greek-Cypriot heritage) and all the Greek food I’ve eaten in my lifetime!
You might think that adding lemon to potatoes is a bit strange, but I promise you that they taste amazing.
The potatoes are cut into thin wedges and steam-roasted in the oven with chicken stock (you can use vegetable stock if preferred), garlic, lemon juice, and oregano.
The liquid is poured away at the end of cooking so that the potatoes can crisp up slightly on the outside. This gives you soft and flavorful potatoes with a touch of crunch that is a wonderful side dish for meat and fish.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Russet or other starchy potatoes, Lemons, Oregano (optional).
- Garlic Powder
- Chicken Broth/Stock
- Dried Oregano
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Potatoes
One of the hero ingredients in this dish is potatoes, so here are some more recipes using the same:
- Easy Parmesan Breakfast Potatoes in a Cast-Iron Skillet
- Rustic Roasted Potatoes with Garlic, Rosemary & Lemon
- Loaded Baked Potatoes {with Cheese & Bacon}
More Greek Recipes
Looking for more Greek-inspired dishes to make? Check these recipes out next:
- Greek Steak Salad with Feta & Kalamata Olives
- Youvetsi – Greek Lamb Orzo with Feta
- Kleftiko – Greek Slow Cooked Lamb + Potatoes
Recipe Tips
- For best results, drain and reserve excess cooking liquid after 45 minutes. Then, place the skillet back in the hot oven for another 5 minutes or until the potatoes are nicely browned and crispy on the edges.
How Do I Make Greek-Style Lemon Potatoes?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Greek-Style Lemon Potatoes
These Greek-Style Lemon Potatoes are a delicious and light side dish for fish or meat.
Ingredients
- 2½ lbs (1.1kg) Russet or other starchy potatoes, peeled and cut into thin wedges
- 1 tsp garlic powder
- Sea salt and black pepper, to taste
- ¾ cup chicken broth
- ¼ cup extra virgin olive oil
- ½ cup fresh lemon juice
- 2 tsp fresh lemon zest, preferably organic
- ½ Tbsp dried oregano
- Fresh oregano, for garnish, optional
Instructions
- Preheat oven to 200°C/400°F/Gas 6
- Prep and arrange the potatoes in a single layer in a large cast-iron skillet or roasting pan. Sprinkle with the garlic powder and season with salt and black pepper, to taste. Set aside.
- Whisk together the chicken broth, olive oil, lemon juice, lemon zest, and oregano in a medium bowl and pour over the potatoes.
- Place the skillet in the center of the preheated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
- After cook time is complete, remove the skillet from the oven and carefully drain and reserve any excess liquid.
- Return to oven for another 5 minutes or until the potatoes nicely browned on the edges. Tip: You can also place the skillet under a hot broiler (grill) for 2-3 minutes for even crispier results.
- Remove from oven and cool slightly before serving with some of the reserved cooking liquid drizzled on top. Enjoy!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 260mgCarbohydrates: 27gFiber: 3gSugar: 2gProtein: 3g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal!
You’ve made the side, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: Authentic Greek-Cypriot Avgolemono – Egg Lemon Soup
- Main Dish: Greek Steak Salad with Feta & Kalamata Olives
- Beverage: Refreshing Watermelon Vodka Slush Cocktail with Lime
- Dessert: Paris on Ice Greek Cypriot Gelatin Dessert
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!