Recipe Book

Authentic Greek Lemon Potatoes

Potatoes 105 min

Adapted from adapted from Elena Paravantes (olivetomato.com)

Ingredients

  • 2 lb 900 g potatoes (King Edward, Asterix, or Folva), cut into small wedges
  • 1/2 cup 120 ml extra virgin olive oil
  • 2 tsp dried oregano
  • 3 tbsp 45 ml fresh lemon juice (for tossing)
  • 2 garlic cloves, quartered (not minced)
  • 3 whole cloves (optional)
  • 3 whole allspice berries (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup 120 ml hot water, plus more as needed
  • 1 fresh lemon, for finishing

Method

  1. Soak the potato wedges in a bowl of cold water for 30 minutes. This draws out excess starch so they crisp up properly.
  2. Preheat the oven (with convection if available) to 200°C (400°F).
  3. Drain the potatoes and pat thoroughly dry with a clean towel.
  4. Combine the dried potatoes with the olive oil, oregano, 3 tbsp lemon juice, garlic, cloves, allspice, salt, and pepper in a large bowl. Mix well by hand until every piece is coated.
  5. Spread the potatoes in a single layer in a roasting pan, scraping in any oil left in the bowl. Don't pile them up.
  6. Pour the hot water into one corner of the pan, tilting so it spreads underneath. Never pour directly over the potatoes — it washes off the oil.
  7. Roast at 200°C (400°F) until the liquid begins to boil, about 10–15 minutes.
  8. Reduce the oven to 160°C (320°F) and continue roasting 45–60 minutes, stirring every 30 minutes and adding a splash more hot water if the pan looks dry. Done when fork-tender but still holding their shape, with golden crispy edges.
  9. Once out of the oven, squeeze fresh lemon juice over the top to taste, starting with half a lemon.
  10. Taste and add a little more salt if needed. Serve immediately while hot and crisp.

Notes