Greek Lemon Potatoes
Roasted hot and crisp at the edges, soft within, then finished cold with lemon, garlic, oregano and olive oil. Four servings, 15 minutes prep, 50 minutes in the oven.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1 kg
- 60 ml
- 4 cloves
- 2 tsp
- 240 ml
- 1 tsp
- ½ tsp
Process
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Preheat oven to 200°C. Place potato wedges in a large roasting pan in a single layer.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Pour the olive oil mixture over the potatoes and toss to coat evenly.
Pour chicken broth around the potatoes (not directly over them) to create steam during roasting.
Roast for 30 minutes, then stir the potatoes gently. Continue roasting for another 20 minutes or until potatoes are golden and crispy on the edges, and most of the liquid is absorbed.
Serve hot, garnished with fresh parsley or extra lemon wedges if desired.
Kitchen notes
Kitchen notes
- The most common mistake is crowding the pan: if the wedges overlap, they steam instead of roast and never crisp, so use the largest roasting pan you have and keep them in a single layer with a little space between each.
- The doneness marker is not just color: a wedge is ready when a knife slides in with no resistance and the liquid in the pan has reduced to a glossy film of oil rather than a pool of broth.
- Pour the chicken broth down the side of the pan, never over the potatoes, and do not stir until the 30-minute mark, because early stirring washes off the oil coating and prevents browning.
- Watch the last 10 minutes closely: the lemon sugars and garlic can go from golden to burnt quickly, so if the pan looks dry before 50 minutes, add 2 to 3 tablespoons of hot broth or water.
Substitutions
- chicken-broth→vegetable broth or water with 1/2 teaspoon extra salt for a vegetarian version
- dried-oregano→dried marjoram or a mix of dried thyme and basil
- fresh lemon juice→bottled lemon juice, using 3 tablespoons instead of 2 lemons
- olive-oil→avocado oil or a light sunflower oil if you prefer a neutral flavor
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, spread cooled wedges on a tray, freeze for 2 hours, then transfer to a freezer bag for up to 2 months; thaw overnight in the fridge. Reheat in a 200°C oven on a baking sheet for 8 to 10 minutes until hot and crisp, or in an air fryer at 190°C for 5 to 6 minutes; avoid the microwave, which makes them soggy.
FAQ
The questions we get asked most
Why did my Greek lemon potatoes turn out soggy instead of crispy?
Sogginess almost always comes from overcrowding the pan or adding too much liquid, so the potatoes steam rather than roast. Use a pan large enough for a single layer, measure the broth exactly at 240 ml, and roast until the liquid has mostly evaporated and the edges are browned.
Can I make these potatoes ahead of time?
Yes. You can peel and cut the wedges up to 24 hours ahead and keep them submerged in cold water in the fridge, then drain and pat completely dry before tossing with the oil mixture. You can also roast them fully, cool, and reheat at 200°C for 8 to 10 minutes, though they will be slightly less crisp than fresh.
How do I know when the potatoes are fully cooked?
A paring knife should slide into the thickest part of a wedge with no resistance, and the pan liquid should have reduced to a thin oily glaze. If the liquid is still pooling after 50 minutes, raise the heat to 220°C and roast 5 to 10 more minutes, checking every few minutes.
Can I use canned or frozen potatoes instead of fresh?
Frozen potato wedges are already par-cooked and will release more water, so reduce the broth to 120 ml and roast at 220°C, checking at 25 minutes. Canned potatoes are too soft and watery for this method and will fall apart, so fresh or frozen are the only good options.
Why did my potatoes burn on the bottom?
The garlic and lemon juice sink to the bottom of the pan and scorch when the oven runs hot or the pan is dark-colored. Use a light metal roasting pan, keep the oven at 200°C, and stir gently at the 30-minute mark so the bottom wedges get a turn.
Can I skip the chicken broth?
You can, but the broth is what steams the potatoes and keeps them creamy inside while the outside crisps. If you skip it, add 120 ml of water plus an extra 1/2 teaspoon of salt, and expect a slightly firmer texture.
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