Chop the potatoes into quarters or eighths if they are big. Place the cubed potatoes water lemon juice vegetable oil and olive oil in a 12x18 inch baking dish or roasting pan. The idea behind greek lemon potatoes is that they are braised in a lemon garlic flavoured broth so they suck up all that flavour then you continue roasting them until the liquid evaporates leaving behind just the oil to roast the potatoes until golden. On a rimmed sheet pan combine the chicken broth olive oil lemon juice and kosher salt. Put potato wedges into a large bowl.

Toss potatoes with lemon mixture. A little secret ingredient here is a sprinkle of parmesan cheese added midway through baking. The secret ingredient for the crispiest greek lemon potatoes is in the sauce. Semolina is made from ground up durum wheat and is perfect for making roasting dressings. Place the potatoes in a single layer in a 13 x 9 inch baking dish and pour the oil over them.

How to make greek lemon potatoes mix together olive oil vegetable broth lemon juice sliced garlic oregano salt and pepper in a small measuring cup jug. Yes these are what you would call greek lemon potatoes. Toss again to coat. Toss the potatoes in the liquid to coat then arrange the potatoes in an even. If they are the small potatoes cut in half.

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Lay the potatoes over a rimmed baking sheet and pour over the lemon broth. Add the garlic dried oregano salt and pepper to taste and toss well to coat with the oil. The special sauce that we will be using to garnish our favorite greek lemon potatoes is nothing else than a mix of lemon juice dried oregano minced garlic and some semolina. Season with oregano salt pepper and garlic. This is a perfect side dish for the easter holiday or even a quiet night of greek food at home.

The concept sounds easy enough but actually it s quite tricky to do in one pan. Mix seasonings lemon juice zest and oil together. Season potatoes with salt oregano and black pepper. Drizzle olive oil and lemon juice over the wedges and toss to coat. This greek lemon potatoes recipe uses the best russet idaho potatoes that are roasted in a very flavorful liquid made from chicken broth extra virgin olive oil fresh lemon juice garlic and dry oregano.

5 from 10 votes. The main flavor makers here are lemon juice and garlic lots of it. Plus a dash or rosemary and paprika. 5 from 10 votes. The concept sounds easy enough but actually it s quite tricky to do in one pan.

Plus a dash or rosemary and paprika. Lay the potatoes over a rimmed baking sheet and pour over the lemon broth. How to make greek lemon potatoes mix together olive oil vegetable broth lemon juice sliced garlic oregano salt and pepper in a small measuring cup jug. Toss potatoes with lemon mixture. Chop the potatoes into quarters or eighths if they are big.