Greek Lemon potatoes | Roasted Greek potatoes | Kitchenstagram
These classic Greek Lemon potatoes, known as Patates Lemonates or Patates sto fourno, are everything a great side dish should be: comforting, vibrant and incredibly adaptable. Roasted until golden, they strike that perfect balance between crisp edges and a soft, creamy center, soaking up bright citrus notes and fragrant aromatics as they cook.
A staple on reek tables and restaurant menus alike, these oven-roasted potatoes are loved foe their bold yet familiar character. They’re baked in one pan, making them as practical as they are satisfying and pair effortlessly with almost any meal. Whether served alongside a fresh Greek Salad, grilled Souvlaki or enjoyed straight from the pan, they always seem to disappear fast.
What sets this version apart is a subtle personal touch that adds extra depth and richness, while still staying true to the soul of the dish. The potatoes roast slowly, allowing them to caramelize lightly on the outside while remaining fluffy within, creating layers of texture and flavour in every bite.
In Greek homes, roasted potatoes often cook alongside chicken or lamb, absorbing the savory juices and becoming even more irresistible. this stand-alone method delivers the same comforting result without needing a roast, making it ideal for weeknights or meat-free meals. With minimal hands-on time, they go into the oven and do most of the work while you focus on the rest of the table.
Rooted in the foundations of Greek cooking, this dish celebrates the timeless combination of olive oil, lemon and herbs- simple elements that bring warmth, brightness and balance. These potatoes are proof that humble ingredients, treated well, can become something truly memorable. Easy, reliable and universally loves, they’re a side dish you’ll return again and again.
Why you’ll love this recipe?
Simple Ingredients: The method is straightforward with minimal steps and no complicated techniques, making it easy to put together even on busy days.
Short cooking time: With only a brief prep and around half an hour in the oven, you get a dish that feels special without spending hours in the kitchen.
Packed with Flavour: As the potatoes roast, their natural starch blends with the pan juices, creating a glossy coating that delivers bright, well-rounded taste in every bite.
Perfect texture: The wedges turn light crisp on the outside while staying soft and creamy inside, never soggy or dry.
Naturally inclusive: This dish is both vegan and gluten-free, making it suitable for many dietary preferences and ideal for sharing at gatherings.
Versatile: It works equally well as a side or a main, pairs beautifully with many dishes and is always a hit with both kids and adults.
Ingredients needed for Agua de Pepino:
Potatoes: Thin-skinned, all-purpose potatoes are ideal. Yukon Golds are especially well-suited thanks to their creamy interior and ability to hold shape.
Lemon Juice: Fresh lemon juice adds brightness and cuts through the richness. Fresh juice is preferred over bottled one.
Lemon Zest: Lemon zest adds a bright, aromatic and intense citrus flavour to recipes.
Garlic: Generous amount of garlic infuses the dish as it roasts. If fresh cloves aren’t on hand, dry garlic powder can be used in very small quantity.
Olive Oil: A good quality extra virgin olive oil can be used, but avoid neutral oils.
Salt & Pepper: Good seasonings make all the difference. Salt and freshly cracked black pepper bring balance and sharpen the overall flavour.
Oregano: Dried oregano is essential for an authentic profile, offering a deeper, more robust aroma than other varieties. If Greek oregano isn’t available, regular dried oregano can work, though the flavour will be milder.
Broth: Vegetable broth keeps the potatoes moist while adding savory depth.
Serving suggestions:
Greek potatoes, infused wit lemon, garlic and aromatic herbs, pair effortlessly with a wide range of dishes, making them one of the most versatile sides on the table. For a mezze-style spread, they work beautifully with bold, creamy dips and small plates, rounding out a casual sharing platter.
When planning a meat-centered meal, these potatoes shine next to Mediterranean favourites. Think juicy grilled meats, oven-roasted chicken or spiced meatballs- the bright citrus notes balance rich, savory flavours perfectly.
They’re equally well suited to seafood, especially simple preparations. Serve them alongside pan-seared shrimp, flaky white fish or salmon-based dish for a satisfying yet light combination.
For a vegetarian friendly dinner, Greek potatoes hold their own as part of a hearty plate. Pair them with robust salads, roasted vegetables or legume-based dishes for a filling, well-rounded meal.
These potatoes also feel right at home on a holiday table, complementing everything from roasted poultry to festive mains, while fitting seamlessly among vegetarian offerings. And honestly, they’re just as enjoyable served on their own-hot from the oven, golden and full of flavour.
Greek potatoes, infused wit lemon, garlic and aromatic herbs, pair effortlessly with a wide range of dishes, making them one of the most versatile sides on the table.
Storage Tips:
Let leftovers cool completely, then refrigerate them in a sealed container and enjoy within a few days. Roasted potatoes can also be frozen long-term though freezing may slightly soften their crisp texture once reheated.
Pro Tips:
Aim for potatoes that are similar in size so they roast at the same pace and finish evenly.
Consistency matters when cutting. Neatly shaped wedges help every piece crisp and soften at the same rate, avoiding under or overcooked bits.
Hold off slicing until you’re ready to cook. Freshly cut potatoes roast better and keep their natural colour and flavour.
Fresh lemon juice is key. Bottled varieties lack brightness needed to balance the rich olive oil and herbs.
Before juicing, roll the lemons firmly against the counter. This simple step creaks down the membranes inside, giving you more juice with less effort.
Ingredients
4 nos. Potatoes, peeled & washed
1 tbsp Garlic Clove, chopped
1/2 cup Extra Virgin Olive Oil
1 no. Lemon, Juiced
1 1/4 cup Vegetable Broth
1 tbsp Lemon Zest
2 tsp Dried Oregano
1 tsp Black Pepper powder
Salt to taste
Preparation
- Step 1: Preheat the oven to 180°C. Cut the potatoes into thick wedges. Keep aside.
- Step 2: In a baking tray combine, vegetable broth, lemon juice, chopped garlic cloves, extra virgin olive oil, lemon zest, dried oregano, black pepper powder and salt to taste. Then add the potatoes, stir to combine.
- Step 3: Roast the potatoes for 20 minutes. Turn the potatoes and roast for 25-30 minutes until the liquid is mostly absorbed by potatoes.
- Step 4: Transfer the potatoes in a separate tray and roast for another 25-30 minutes, until potatoes are golden and a bit crispy on the edges.
- Step 5: Transfer the potatoes to a serving platter. Serve garnished with oregano and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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