There is something utterly magical about the way a humble potato can transform. We’ve all had them boiled, mashed, and roasted, but this Lemon Potatoes Recipe takes the everyday spud to a completely new level. It’s a method I first tried years ago, inspired by sunny holidays and the vibrant, yet simple, flavours of Mediterranean cooking. The potatoes become soft and fluffy on the inside, with delightfully crisp, golden-brown edges, all while swimming in a rich, tangy sauce that they soak up during the bake. I’ve been making this for over 4 years, and it never disappoints.

What makes this potatoes recipe so special is the cooking process itself. Unlike a standard roast potato where you’re aiming for pure crispiness, here we’re creating something more complex. The potatoes braise and roast simultaneously in a flavourful broth of lemon juice, olive oil, garlic, and stock. As the liquid reduces, it creates a glorious, starchy, emulsified sauce that clings to each potato wedge. The result is a dish that’s both a side and a star in its own right.

This is the kind of recipe that works beautifully for a relaxed Sunday lunch with family, but is also impressive enough to serve when you have guests. It’s a dish for anyone who loves bright, zesty flavours and appreciates how a few simple ingredients can create something truly memorable. The aroma alone, a fragrant cloud of baked lemon, garlic and oregano, is enough to make everyone’s stomach rumble in anticipation.

Recipe Overview

This lemon potatoes recipe delivers spuds that are creamy within and have irresistibly caramelised edges, all drenched in a zesty, garlicky sauce. The key is allowing the potatoes to slowly absorb the liquid as they roast, which infuses them with flavour from the inside out. I’ve found that giving the pan a good shake halfway through is crucial for preventing sticking and ensuring all sides get a chance to brown.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Lemon Potatoes Recipe

• Genuine Flavour: The taste is wonderfully layered. You get the sharp, bright hit of fresh lemon, mellowed by the savoury depth of chicken stock and the pungent warmth of garlic. The dried oregano provides an earthy, herbaceous backbone that ties it all together.
• Just 15 Minutes of Prep: While the oven does the heavy lifting for over an hour, your active time in the kitchen is minimal. It’s a straightforward process of chopping and mixing before letting the heat work its magic.
• Flexible Recipe: This is a great base recipe. You can toss in a few sprigs of fresh rosemary alongside the oregano, or add a pinch of chilli flakes for a gentle background heat. For a cheesy finish, crumble over some feta for the last 10 minutes of baking.
• Great for Gatherings: It’s an ideal side dish for a roast dinner, a summer barbecue, or served with grilled fish. Because it holds its heat well, it’s not a dish you need to panic about serving immediately.
• Family Tested: My whole family enjoys this one. The potatoes are so tender they almost melt in your mouth, which makes them a big hit with the little ones, who are always hunting for the crispiest bits.

Lemon Potatoes Recipe

⏱️ 15 min prep  •  🍳 75 min cook  •  👥 6 servings

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Ingredients You’ll Need

The quality of your ingredients really matters in a dish this simple. Using a good, robust extra virgin olive oil makes a noticeable difference to the richness of the final sauce. For the potatoes, I always reach for Maris Pipers; their floury texture is perfect for soaking up all that delicious liquid.

• 1.2kg Maris Piper or King Edward potatoes
• 120ml good quality extra virgin olive oil
• 120ml freshly squeezed lemon juice (from 2-3 large lemons)
• 250ml chicken or vegetable stock, warm
• 6-8 cloves of garlic, peeled and thinly sliced
• 2 tsp dried oregano
• 1 tsp sea salt flakes (or to taste)
• ½ tsp freshly ground black pepper

Sara’s Tip: Don’t be tempted to use bottled lemon juice. The flavour of freshly squeezed juice is brighter, cleaner, and lacks the slightly metallic aftertaste that bottled versions can have. It is absolutely essential for the best result here.

How to Make Lemon Potatoes

The method for this lemon potatoes recipe is all about giving the ingredients time to meld in the oven. The process is very hands-off once you’ve got everything into the roasting tin, leaving you free to prepare the rest of your meal.

1. Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Choose a large, shallow roasting tin or a 9×13 inch baking dish – you want the potatoes to be in a single layer.
2. Prep the Potatoes: Peel the potatoes and cut them into generous wedges, about 4-6 per potato depending on their size. Aim for relatively uniform pieces so they cook evenly.
3. Make the Flavourful Broth: In a medium bowl or jug, whisk together the extra virgin olive oil, freshly squeezed lemon juice, and warm chicken or vegetable stock. Add the sliced garlic, dried oregano, sea salt, and black pepper, and whisk again until everything is well combined.
4. Combine in the Tin: Place the potato wedges into your roasting tin in a single, even layer. Pour the lemon and stock mixture all over the potatoes. Use a spatula or your hands to toss everything together, ensuring every wedge is coated in the liquid.
5. First Roast: Place the tin in the preheated oven and roast for 40 minutes. At this stage, the liquid will be bubbling and the potatoes will be starting to soften.
6. Turn and Continue Roasting: After 40 minutes, carefully remove the tin from the oven. Use a spatula to turn the potatoes over. I find that giving the whole pan a vigorous shake works best for me to ensure they don’t stick and get evenly cooked. Return to the oven and roast for another 30-35 minutes.
7. Final Browning: By now, most of the liquid should be absorbed or reduced into a syrupy sauce clinging to the potatoes. They should be deeply golden brown in places and completely tender when pierced with a knife. If you’d like them even crispier, you can switch the oven to the grill setting for the final 2-3 minutes, watching them closely to prevent burning.
8. Rest and Serve: Let the potatoes rest in the tin for 5-10 minutes before serving. This allows them to soak up any remaining sauce. Serve warm, spooning over any of the delicious pan juices.

Tips From My Kitchen

• Temperature Control: Roasting at 200°C gives the perfect balance. It’s hot enough to encourage browning and evaporation, but gentle enough to allow the potatoes to become fully tender and absorb the liquid without burning before they are cooked through.
• The Secret Step: I learned that once you’ve tossed the potatoes in the liquid, letting them sit for 10 minutes at room temperature before they go into the oven allows them to start absorbing the flavours straight away. It makes a subtle but noticeable difference.
• Make-Ahead: You can prepare the components a day in advance. Keep the peeled, cut potatoes in a bowl of cold water in the fridge to prevent them from browning. Mix the liquid ingredients and store in a separate airtight container. Just drain the potatoes, pat them dry, and combine everything before baking.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking tray and place in an oven preheated to 180°C for 10-15 minutes, until heated through and the edges have crisped up again.

Equipment You’ll Need

You don’t need any specialist equipment for this recipe, just a few kitchen basics.

• Large, sturdy roasting tin or ceramic baking dish
• Sharp knife and cutting board
• Medium mixing bowl or jug
• Whisk or fork
• Spatula or large spoon

Common Mistakes to Avoid

• Overcrowding the pan: This is the number one mistake. If the potatoes are piled on top of each other, they will steam instead of roast. This prevents them from getting those lovely golden, crispy edges. Use a large enough tin to keep them in a single layer, or use two tins if necessary.
• Wrong Potato Type: Using waxy potatoes (like new potatoes) won’t give you the same fluffy interior. Their lower starch content means they won’t absorb the liquid as well or break down slightly to create that lovely sauce. Stick to floury varieties like Maris Piper or King Edward, as recommended in this helpful guide to potato types.
• Not Enough Liquid: Don’t be tempted to reduce the amount of liquid, thinking it will make the potatoes crispier. The broth is essential for cooking the potatoes through and creating the signature sauce. It will reduce down beautifully by the end of the cooking time.

What to Serve With Lemon Potatoes

These potatoes are incredibly versatile and pair well with a wide variety of main courses. The bright, acidic flavour cuts through richer meats beautifully.

• Roast Chicken: A classic pairing. The lemony potatoes are a wonderful match for a simple roast. For a fully cohesive meal, try serving them alongside my Lemon Garlic Chicken recipe.
• Grilled Fish: Serve with grilled sea bass, cod, or salmon. The clean flavours of the fish are enhanced by the zesty potatoes.
• Lamb Chops: The combination of lamb, lemon, and oregano is a classic for a reason. These potatoes are an ideal accompaniment to grilled or pan-fried lamb chops.
• A Crisp Green Salad: A simple salad with a light vinaigrette provides a fresh, crunchy contrast to the soft, rich potatoes.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Greek Assyrtiko works wonderfully, echoing the citrus notes in the dish.

Frequently Asked Questions

Lemon Potatoes Recipe

Tender potato wedges roasted in a zesty broth of lemon, garlic, and oregano until golden brown. A classic Greek side dish where the potatoes absorb the flavourful sauce as they cook.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: Greek

Calories: 330

Ingredients Method Notes

Ingredients

  

• 1.2 kg Maris Piper or King Edward potatoes
• 120 ml good quality extra virgin olive oil
• 120 ml freshly squeezed lemon juice from 2-3 large lemons
• 250 ml chicken or vegetable stock warm
• 6-8 cloves of garlic peeled and thinly sliced
• 2 tsp dried oregano
• 1 tsp sea salt flakes or to taste
• ½ tsp freshly ground black pepper

Method

 

1. Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Choose a large, shallow roasting tin or a 9x13 inch baking dish – you want the potatoes to be in a single layer.
2. Prep the Potatoes: Peel the potatoes and cut them into generous wedges, about 4-6 per potato depending on their size. Aim for relatively uniform pieces so they cook evenly.
3. Make the Flavourful Broth: In a medium bowl or jug, whisk together the extra virgin olive oil, freshly squeezed lemon juice, and warm chicken or vegetable stock. Add the sliced garlic, dried oregano, sea salt, and black pepper, and whisk again until everything is well combined.
4. Combine in the Tin: Place the potato wedges into your roasting tin in a single, even layer. Pour the lemon and stock mixture all over the potatoes. Use a spatula or your hands to toss everything together, ensuring every wedge is coated in the liquid.
5. First Roast: Place the tin in the preheated oven and roast for 40 minutes. At this stage, the liquid will be bubbling and the potatoes will be starting to soften.
6. Turn and Continue Roasting: After 40 minutes, carefully remove the tin from the oven. Use a spatula to turn the potatoes over. I find that giving the whole pan a vigorous shake works best for me to ensure they don't stick and get evenly cooked. Return to the oven and roast for another 30-35 minutes.
7. Final Browning: By now, most of the liquid should be absorbed or reduced into a syrupy sauce clinging to the potatoes. They should be deeply golden brown in places and completely tender when pierced with a knife. If you'd like them even crispier, you can switch the oven to the grill setting for the final 2-3 minutes, watching them closely to prevent burning.
8. Rest and Serve: Let the potatoes rest in the tin for 5-10 minutes before serving. This allows them to soak up any remaining sauce. Serve warm, spooning over any of the delicious pan juices.

Notes

Serve warm, spooning over any remaining delicious pan juices. These potatoes are excellent alongside roasted chicken or fish.

I really hope this Lemon Potatoes Recipe becomes a dish you turn to again and again. It’s one of those reliable, flavour-packed recipes that always gets compliments and brings a little bit of sunshine to the table, no matter the weather outside. Friends always ask me for this recipe after trying it at dinner parties, and I’m so happy to be sharing it with you. If you give it a go, please leave a comment below and let me know how you got on! – Sara