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These roast potatoes with lemon are baked in chicken stock and lemon juice and are absolutely bursting with Mediterranean flavors. An easy yet delicious way to make roast potatoes. Gluten-free, of course.
Serve them with your favorite Greek chicken, roast lamb, or baked fish.
The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩🍳🔝
Hands up if you like roast potatoes. Warm, golden, crispy, delicious! Do I need to say any more? But wait, there's more.
This easy potato recipe has a secret ingredient. Potatoes are soaked in a delicious mix of chicken stock, spices, and lemon juice. Because of this, you don't need to use any butter to make them moist, my favorite way of roasting potatoes.
Ingredients
- Potatoes: I use regular white potatoes. Yukon gold potatoes or russet potatoes in the US.
- Chicken stock or chicken broth. Feel free to use vegetable stock. We cook the potatoes in stock before roasting them, so they will infuse the flavor of the stock/broth you use. The choice is yours.
- Fresh lemon juice
- Extra virgin olive oil
- Garlic cloves (minced)
- Sea salt.
- Mediterranean dried herb mix.
- Sweet paprika.
See the recipe card below for the full ingredients list👇
How to make roasted lemon potatoes
I have made this recipe countless times, and it is absolutely foolproof. You mix all the ingredients, pour them into a large baking dish, add the potatoes, and bake them until the liquid is absorbed and the potatoes are nice and golden. It really is that simple. Here is a step-by-step guide.
- Preheat Your Oven: Start by preheating your oven to 200°C (400°F).
- Prepare the Potatoes: Wash, peel, and cut the potatoes into quarters or wedges according to your preference. Place the cut potatoes in a roasting pan. Keep in mind, that the cooking time will depend on the size of your potatoes, the larger the wedges, the longer they will take to roast.
- Prepare the Flavorful Mix: In a separate bowl, combine the remaining ingredients - the chicken stock, lemon juice, minced garlic, salt, dried herbs, and paprika. Add the extra virgin olive oil and mix everything well until you have a cohesive mixture.
- Coat the Potatoes: Pour the prepared mixture over the cut potatoes in the roasting pan. Toss potatoes thoroughly to ensure they are all nicely coated with the flavorful mixture. There will be quite a bit of liquid in the pan and that's fine.
- First Round of Roasting: Roast the potatoes in the preheated oven for about 20 minutes. (You will still have some liquid in the pan.)
- Toss and Continue Roasting: After the initial 20 minutes, take the pan out of the oven and toss the potatoes again. Place the pan back in the oven and roast for another 20 minutes. By this time, the liquid should be absorbed, and the potatoes will start to roast and get a nice golden color.
- Final Roasting: Toss the potatoes again and roast them for an additional 5 to 10 minutes. Keep an eye on them during this time to ensure they are crisp and have golden brown edges without burning.
- Serve: Once the potatoes are beautifully roasted and crispy, take them out of the oven. Your delicious Greek potatoes are now ready to be served and enjoyed!
What to serve the roast potatoes with?
This potato dish makes a delicious side, whether it's for a weeknight family dinner or Christmas lunch. It pairs well with many dishes. Here are a couple of our favorite recipes for you to try:
- QUICK CHICKEN THIGH TRAY BAKE
- CREAMY CHICKEN AND MUSHROOMS RECIPE
- EASY GARLIC CHICKEN THIGHS
- PAN FRIED CHICKEN DRUMSTICKS
How to store roasted potatoes
- Fridge: To store roast potatoes, allow them to cool to room temperature before transferring them to an airtight container or a resealable bag. Refrigerate the potatoes for up to 3-4 days.
- Freeze: For longer storage, freeze the potatoes in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or bag for up to 2-3 months.
- Reheat: When reheating, bake in the oven for 20 minutes at 180'C (360'F)
More delicious gluten-free potato recipes
Have you tried this Greek lemon potatoes recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩🍳
Easy Roasted Lemon potatoes Greek-Style
Enjoy a taste of Greece with our Crispy Roasted Potatoes! Infused with chicken stock, lemon, garlic, and Mediterranean spices, these golden delights are perfect for any meal. Simple, flavorful, and utterly delicious
Ingredients
- 1 kg (2.2 lbs) potatoes, washed, peeled, and cut into wedges Any white potatoes of your choice
- 1 cup chicken stock use vegetable stock to make the recipe vegetarian.
- 4 tablespoon extra virgin olive oil
- 3 garlic cloves minced
- ½ teaspoon salt and black pepper
- 1 teaspoon Mediterranean dried herbs
- ½ teaspoon sweet paprika
- ¼ cup fresh lemon juice approximately ½ lemon
Instructions
- Preheat Your Oven: Start by preheating your oven to 200°C (400°F).
- Prepare the Potatoes: Wash, peel, and cut the potatoes into quarters or wedges according to your preference. Place them in a roasting pan. Keep in mind that the cooking time will depend on the size of your potatoes; larger wedges will take longer to roast.
- Prepare the Flavorful Mix: In a separate bowl, combine the remaining ingredients - chicken stock, lemon juice, minced garlic, salt, dried herbs, and paprika. Add the extra virgin olive oil and mix until everything is well combined.
- Coat the Potatoes: Pour the prepared mixture over the potatoes in the roasting pan. Toss the potatoes thoroughly to ensure they are all nicely coated with the flavorful mixture. There will be a significant amount of liquid in the pan, and that's perfectly fine.
- First Round of Roasting: Roast the potatoes in the preheated oven for about 20 minutes. (Note: There will still be some liquid in the pan at this stage.)
- Toss and Continue Roasting: After the initial 20 minutes, remove the pan from the oven and toss the potatoes again. Return the pan to the oven and roast for another 20 minutes. By this time, the liquid should be absorbed, and the potatoes will start to roast, gaining a delightful golden color.
- Final Roasting: Give the potatoes one last toss and roast them for an additional 5 to 10 minutes. Keep a close eye on them during this time to ensure they become crisp with golden brown edges without burning.
- Serve: Once the potatoes are beautifully roasted and crispy, take them out of the oven. Your delicious Greek potatoes are now ready to be served and enjoyed!
Notes
Please note the roasting time might vary depending on your oven and the size of the potato wedges! Watch your potatoes in the last 5 minutes closely so they don't get burnt.
- Potato Selection: Choose starchy potatoes like Russet or Yukon Gold for the best texture. They become wonderfully creamy inside while crisping up beautifully on the outside.
- Consistent Size: Try to cut the potatoes into uniform sizes. This ensures even cooking.
- Don’t Overcrowd: Avoid overcrowding the roasting pan. Giving the potatoes some space allows them to roast evenly. If necessary, use two pans or roast in batches.
- Patience is Key: Roasting time can vary based on potato size and your oven. Be patient, and don’t rush the process. Slow roasting at a moderate temperature ensures a perfect texture and deep flavor infusion.
- Customize Seasonings: Feel free to adjust the seasonings according to your taste preferences. You can add a pinch of cayenne pepper for heat or sprinkle fresh herbs like parsley or dill after roasting for a burst of freshness.
Tried this recipe?Let us know how it was!
Nina
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Nina
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