Greek lemon potatoes is delicious and excellent for your dinner with the family! Deliciously lemony, crisp on the exterior and fluffy on the inside!
Greek lemon potatoes go well with moussaka, roast lamb, chicken, pork chops, juicy burgers or steaks. They’re also great on their own, served with some crusty bread to soak up all the delicious juices and a big Greek salad.
Choosing the appropriate variety of potato
To get that ideal texture of crispy exterior and fluffy interior, it’s important to use the correct type of potato for your Greek lemon potatoes. The best variety is Maris Piper since they are among the starchiest and bake up to be rather crumbly. Of course, greek cooks are adaptive to the bounty available to them, so choose a nice, starchy potato and it will be great!
The sauce that makes Greek lemon potatoes the crispiest!
The following ingredients, lemon juice, dried oregano, minced garlic, and mustard, combine to make the sauce we’ll be using to top our beloved Greek lemon potatoes. You can also add stock of your choice and also fine semolina. The stock will enhance the flavor of the potatoes and semolina will help give them that crunchy texture outside.
Do potatoes need to be boiled before roasting?
It is possible to assist your potatoes get a crispy, crunchy shell when you parboil them before roasting them. Because they allow more of the cooking oil and sauce to seep in when they are parboiled. The starches in the potatoes are broken down.
That being said, there are a few things to keep in mind to achieve the greatest outcome. Initially, choose a variety of starchy potatoes, such as Russet, Maris Piper, or Idaho. Moreover, chop them into wedges, before boiling them to prevent them from falling apart.
Be sure to add salt to the boiling water. For a medium-sized pot, one tablespoon ought to be plenty. It should hardly taste salty in the water. After boiling them until the outside starts to flake, take them out of the pot using a slotted spoon and allow to cool on a dry surface.
When seasoning, simply use olive oil and seasoning (oregano with a little lemon, and mustard). But if you are parboiling them, do not add any water to prevent them from getting soggy and crumbling in the oven. Turn the oven up to its highest setting and bake them until the outsides become golden brown.
What goes well with Greek lemon potatoes?
These lemon roast potatoes have been a staple of my Sunday family meals for many years. I have loved them with a number of roasts over the years, including roast chicken, roast lamb, and of course, roast pork. So go ahead and roast your potatoes to perfection with this classic Greek lemon potato dish!
Greek Lemon Potatoes
Ingredients
- 7 large potatoes maris piper
- 3 cloves of garlic minced
- 150 ml olive oil 3/4 cup
- 150 ml water 3/4 cup
- 2 tbsp mustard mild
- 1 tablespoon dried oregano
- 2 large lemons juice
- 1 chicken stock cube optional
- 1 teaspoon semolina optional
- salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 220C / 425F on air.
- To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them into large roasting pan.
- Into a bowl add the remaining ingredients (including (the 150ml of water), if using stock or semolina now its the time to add them and blend. Pour the lemon mixture over the potatoes and season well with salt and pepper.
- Cover the pan with aluminum foil and bake for 40 minutes or until a nice golden crust has formed on the potatoes.
- Take them out of the oven, remove the aluminum foil and toss them a bit to flip without breaking. Sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned.
- Don’t be afraid of over baking them, they will become even more delicious!
