Lemon Roasted Potatoes: Greek Style
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If you’re looking to take your roasted potatoes recipe to the next level, we highly recommend trying these Greek roasted potatoes!
In this recipe, we restyle the classic Greek potato dish called Ellinikos Lemoni Patatas, which means "Greek lemon potatoes". While the more authentic recipe is typically made with larger yellow potatoes, we love using baby potatoes for their pretty look on a plate.
The unique thing about this Greek lemon potatoes recipe is that they are cooked in flavored chicken stock, fresh lemon, garlic, and herbs. They absorb all the broth and flavors before roasting to golden brown and get this delicious crispy exterior. The result is baby potatoes that are perfectly roasted, very tender and moist, and packed with garlic-lemon goodness. They’re utterly addictive!
We truly can’t wait for you to try these tasty Greek lemon-roasted potatoes!
Bon appétit!
Difficulty: 
Prep time: 10 mins / Cook time: 1 hr 20 mins / Servings: 4 people
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Lemon Roasted Potatoes
2.2 lb (1kg) - Baby potatoes
4 - Garlic cloves
1 - Lemon
1½ cups (350ml) - Chicken stock
¼ cup (60ml) - Olive oil
1 tbsp (3.5g) - Oregano
½ tbsp (2.5g) - Thyme
2 tsp (10g) - Salt
To taste - Black pepper
To taste - Parsley
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Lemon Roasted Potatoes
1 - Preheat your oven to 450°F (232°C).
2 - Wash the baby potatoes and dice them into equal pieces with a sharp knife to allow them to bake evenly in the oven.
Tip: We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
3 - Place the diced potatoes in a large baking dish and set them aside.
Tip: Here we are using a Pyrex glass baking dish. If you are not confident using a glass baking dish, we recommend this stoneware rectangular dish from Le Creuset or this rectangular baking dish from Emile Henry. They are both excellent choices.
4 - Crush the garlic cloves with the side of your blade. Peel the skin off and finely slice the garlic cloves before adding them to the potatoes in the baking dish.
5 - Cut the lemon in half and then into quarters. Place all the pieces but 1 in each corner of the baking dish, and squeeze the last one over the potatoes.
6 - Measure 1½ cups (350ml) of chicken stock in a measuring cup.
Tip: Here, we are using homemade chicken stock. However, if you do not have homemade chicken stock on hand, we recommend this organic chicken stock from Whole Foods.
7 - Add the olive oil, salt, thyme, oregano, and black pepper to the chicken stock and give it a quick mix using a whisk.
8 - Pour all the broth over the potatoes and give them a quick stir using a spoon (wooden/silicone) or a silicone spatula to make sure all the potatoes are well coated.
9 - Bake the baby potatoes for about 80 minutes at 450°F (232°C).
10 - Once cooked, chop some fresh parsley and sprinkle it over the potatoes before tasting.
Tip: We recommend you use a Santoku knife for this task.
11 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.