In a crowded world of potato recipes that claim to be “the best,” a strong case can be made for the lemon-roasted variety. No Greek restaurant order is complete without them, and I think we should all be making them at home.
These delightfully tangy potato spears have caramelized golden edges and fluffy interiors perfumed with lemon, garlic, and oregano. When I first tasted them in a restaurant in Astoria, Queens (a neighborhood known for its robust Greek cuisine), I immediately fell in love.
At first glance, they looked like regular roasted potatoes. But the generous amounts of lemon juice and olive oil they were braised in gave them a silky texture and a citrusy freshness not typically associated with plain ol’ taters.
If you’re looking for an easy and dependable, delicious roasted potato recipe, bookmark this one for weeknight dinners and fancier get-togethers alike.
What Makes Greek Lemon Potatoes Special
Most roasted potato recipes will tell you to simply toss potatoes in oil and seasonings and bake them. What sets these Greek-style potatoes apart is that they are roasted with liquid in the pan—in fact, they’re technically braised. The liquid creates a moist roasting environment for the potatoes, thereby steaming them and giving them a lighter, fluffier texture while infusing them with flavor.
Simply Recipes / Alexandra Shytsman
Ingredient Notes
Use Broth: Greek lemon potatoes are traditionally roasted alongside chicken or lamb so their flavors intermingle. Thus, some cooks opt to use chicken broth instead of water here. If you have broth hanging out in your fridge, go ahead and use it up. Otherwise, you don’t need to bother opening up a new container for just one cup.
Use Yukon Gold Potatoes: Yukon Gold potatoes are the go-to variety for this recipe, chosen for their creamy, buttery texture. However, you can certainly use russet potatoes if it’s what you already have on hand.
Tips for the Best Greek Potatoes
- This recipe uses a bit more olive oil than you may be used to using for a single recipe. The extra oil gives these potatoes their signature silky texture, so don’t skimp on it.
- The same goes for the lemon juice. A quarter cup may seem like a lot, but it lends so much flavor. You can make your life easier by buying bottled lemon juice instead of juicing individual lemons.
- Want more crispy edges? After the potatoes are done cooking, pop them under the broiler for a couple of extra minutes.
Simply Recipes / Alexandra Shytsman
