Greek Lemony Roasted Potatoes, 2 Ways: Patates Lemonates

Greek lemony roasted potatoes is a classic Greek side dish that is so versatile it’ll become a regular on your weekly menu plan.

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Greek lemony roasted potatoes is one of my favorite side dishes. It’s known in Greece as patates lemonates and is so popular that most Greek restaurants serve it. However, it’s so easy to make that you can do it right in your own kitchen.

There are two ways to cook these lemony roasted potatoes, so you can choose which one you’d like best. The first way provides crisp edges and creamy center, lemony potatoes without sauce. The second way gives you stew-style potatoes with a luscious lemon sauce. Try both to see which one becomes your favorite!

The potatoes

The starchy russet potato works best when making this recipe, but you can use yukon gold or red potatoes if that’s what you have. I like to cut the potatoes in thick wedges, which usually means quartering the potatoes. You can make them bigger or smaller if you prefer.

For the seasoning, It’s exactly the same in both cooking methods. The only difference is the amount of broth you add. You’ll need 3 cups of broth for saucy lemony roasted potatoes and only a half a cup of broth for the crispier version.

• Medium baking potatoes –peeled and cut into wedges
• Olive oil
• Fresh lemon juice
• Salt and black pepper
• Granulated garlic powder –or you can use freshly grated garlic
• Dried oregano –crush it between your palms as you sprinkle over the potatoes to release the flavorful oils
• Chicken –or vegetable broth to keep it vegan

Optional seasoning to add:

• Cumin powder
• Crushed red pepper flakes –I like the touch of heat it adds

For the saucy lemony roasted potatoes

Place the potato wedges in a 9 x 13-inch baking dish—season with salt and all of the seasonings. Add the garlic, olive oil, and broth, then mix together to coat each potato with seasoning. Bake in the oven, uncovered until the potatoes are fork-tender, about 1 hour and 30 minutes.

For Crispy lemony roasted potatoes

Place your potato wedges in a half sheet pan. Pour the lemon juice and olive oil over them.

Season the potatoes with the rest of the ingredients and mix everything to coat each potato wedge. Add a half cup of water or broth to the pan, then roast the potatoes until fork tender and crisp, about 1 hour.

For extra crispiness, turn the broiler element on for the final 5-6 minutes. Keep a close eye on them so that they do not burn. As soon as the potatoes are crisp, they’re done!

Serving the potatoes

As I said, these lemony roasted potatoes are so versatile that you can serve them with just about anything as a side dish. They’re on the table at every Greek gathering I’ve been to or hosted. Let me know what you serve them with and which cooking method you like best. Here are a few things you can serve them with… Enjoy!

• Spatchcocked Chicken with Harissa: 2 Ways
• Roast Leg of Lamb with Harissa & Shallots
• Za’atar Roast Chicken with Olives & Prunes

More Potato Recipes from the Blog:

• Greek Lemony Smashed Potatoes
• Beeftekia me Patates: Greek Roasted Potatoes with Meatballs in Tomato Sauce
• Greek-Style Potato & Green Bean Salad

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Greek Lemony Roasted Potatoes 2 Ways

Yield: serves 6

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Ingredients

• 9 medium baking potatoes, peeled and cut into wedges
• 1/2 cup olive oil
• 1/4 - 1/3 cup fresh lemon juice
• 1 and 1/2-2 teaspoons sat
• 1/2 teaspoon black pepper
• a pinch of crushed red pepper flakes (optional)
• 1 teaspoon granulated garlic powder or fresh grated garlic
• 2 teaspoons dried oregano
• 1/4 teaspoon cumin powder (optional)
• 4 cups of chicken or vegetable broth (optional)

Instructions

Preheat the oven to 425 °F, 220 °C.

For the brothy potatoes:

Place the potato wedges in a 9 by 13-inch baking dish. Season with salt and all of the seasonings. Add the garlic, olive oil, and the broth and mix together. Bake in the oven, uncovered until the potatoes are fork tender. About 1 hour and 30 minutes.

For the crispier Potatoes:

Place your potato wedges in a half sheet pan. Pour the lemon juice and olive oil over them.

Season the potatoes with the rest of the ingredients and mix everything together to coat. Add a half cup of water or broth to the pan.

Roast the potatoes until fork tender and crisp. About 1 hour.

Notes

Turn the broiler element on for the final 5-6 minutes or roasting. Keep a close eye on them so that they do not burn. As soon as the potatoes are crisp take the tray out of the oven.

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