Greek Lemon Potatoes
Tender potatoes are oven roasted with fresh lemon juice and more until the edges are crispy and golden. Use any kind of potato but I prefer meaty russets – two big ones. The bigger your pan the better and it should be non-reactive, like glass or Pyrex. - Jenny Jones
- 1 1/2 pounds potatoes, peeled & cut into thick wedges
- 1 cup chicken stock
- juice of 2 lemons (about 1/3 cup)
- 1/2 cup chopped onion
- 2 cloves garlic, crushed
- 3 Tablespoons olive oil
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- pepper to taste
- Preheat oven to 450° F.
- Combine everything in a zip top plastic bag. Let marinate while oven heats up.
- Pour potatoes & liquid into a large non-reactive baking dish.
- Bake uncovered for 45-50 minutes, turning occasionally. If liquid cooks away, add a little more stock or water.
- If they need more browning, use convection heat or switch the oven to broil (do not raise the rack) for the last 5 minutes.
About how long would you say to let everything marinate in the bag? Ovens can heat up at different times, and I would love to have an estimate of the actual marination time.
I came across your website looking for a cinnamon roll recipe during Coronavirus and baking more at home. Your cinnamon rolls are crazy good!!
I have since tried several of your recipes and your batting a thousand. Your homemade hamburger buns were delicious on some turkey burgers I made. My husband talked for 2 days about how good that bun made the burger taste. We’ve got a thing between us now when we taste a new recipe – we say “Jenny Can Cook!”
I had to write you a note after fixing the Greek Lemon Potatoes because they taste like the potatoes my dear sweet Greek Mom used to make. I lost her at a young age and eating them instantly brought me back to my childhood.
Thanks for bringing so many people together especially during these uncertain times through your recipes and love of cooking.
These have cough my eye, and so I’ll be making them
going to make these tonight, and think I will throw in some broccoli florets for the last half of cooking time, with probably a little extra liquid
Iam trying this recepie in oven now I used o e of those.coconut oil the rest were Lebanese olive oil which is sweeter in taste to me than Italian olive oil . I don’t know why ,but I prefer it thank you for this recepie it is our dinnei tried los of your recepie work perfect the first time iam waiting to get guy video iron skillet 1/2″the weight of regular iron skillets to try the flat bread .thank you for your time in all this and green tea tips wonderful
Ah…wonderful, sprinkle with a little Feta cheese, yum.
Wow! Just like my MIL used to make! Hubby has tried in the past, but once I made this recipe, we decided this was our “go-to” when Greek is on the menu! Love, love love these!
These look really delicious, Jenny. I think I’ll try these tonight. I’ve never had Greek potatoes before!
OMG I’d almost forgotten how good these are until I saw your ridiculously appetizing photo. Here’s dinner tonight, with garlic/lemon chicken and Greek salad. The best Greek-overload over.
What kind of potatoes did you use? I’m thinking red?
Red potatoes would hold together better but I like russets for their meaty texture, even though they can break apart a little. Let us know how yours turned out.