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This is my adaptation of traditional greek lemon potatoes. This is not an authentic way to do them (you usually bake them with the stock, so they’re much softer on the outside). But, I really love a crisp roast potato – so I do mine in two stages – first, boil them in a chicken stock, then rough up the edges and bake them in the oven with hot oil to get crispy edges.
During the final 10 mins of cooking I add on the lemon and garlic – and these are just too good!
Yield: 4 Servings
Greek Lemon Roasted Potatoes
Delicious, Greek-inspired lemon-flavoured roast potatoes made in two simple steps.
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Ingredients
- 6 Potatoes
- Vegetable oil
- Salt & Pepper
- 2 Lemons
- 2 garlic cloves
Instructions
- Preheat oven to 200C and add in a roasting dish with a thin layer of oil - this is to pre-heat the oil ready for the potatoes. Ensure the roasting pan has deep enough sides
- Add salted water to a saucepan and bring to a boil,
- Whilst the water is coming up to temperature, preparing your potatoes; peel them and cut into halves or quarters, depending what size you want your roast potatoes to be
- Then wash and dry the potatoes
- Then add the potatoes to the boiling water; reduce to simmer and cook for 10 minutes
- Then, drain the potatoes using a a colander or a sieve to rough up the edges
- Tip the potatoes onto the pre-heated, oiled tray and use a spatula to evenly coat them in the hot oil
- Cook for 30 minutes
- Whilst the potatoes are cooking, finely slice one of the lemons, and peel and crush the garlic cloves
- Then remove from the oven, squeeze over the juice of 1 lemon, and place the slices of lemon between the potatoes, add the crushed garlic, shake the pan and return to the oven for a further 15 minutes or until the potatoes are cooked to your liking
- Serve and enjoy!
