If there is one vegetable to have in your pantry, it’s the humble potato. With the inexpensive spud, you can do so many things, like lemon roasted potatoes. This is an easy potato recipe packed with Greek flavors (oregano, lemon, and olive oil). After roasting, they are super crispy on the outside, but soft and fluffy on the inside—just what you want in a roast potato!
Don’t think you need any fancy ingredients. With a few potatoes, chicken broth, olive oil, and herbs and spices, you’ll have an aromatic blend of lemon, pepper, and oregano that will leave your family wanting more!
Large potatoes – Use any potatoes suitable for roasting (Yukon gold and russets will both work).
Olive oil – use plain or flavored olive oil; don’t use extra virgin olive oil—its smoking point is too low.
Lemon juice and zest – You will need one to two lemons, make sure you get enough lemon juice and zest, as it’s a big part of the flavor in these potatoes.
Herbs (oregano and parsley) – oregano is very popular in Greek cooking, but we added parsley for extra flavor. You can also use fresh parsley.
Chicken Broth – this helps to cook the potatoes without them drying out.
Spices (cayenne pepper, salt and pepper).
The potatoes are first prepared by cutting them into large chunks. They’re then soaked to remove excess starch (just a few minutes is enough). Dry the potatoes and add the seasoning. Pour the olive oil into the baking dish and add the potatoes, making sure the potatoes are completely covered with olive oil.
Bake at high heat for about 20 minutes, then turn the potatoes and allow to rest for 10 minutes. The lemon zest and chicken broth are added, and the potatoes are roasted for another 30 minutes, flipping them halfway through baking.
Using the right potatoes for roasting is key. Yukon potatoes are the best potatoes for roasting. They’re waxy enough to ensure they hold their shape while roasting, but also starchy enough to become silky and smooth inside.
If you see that your potatoes are browning too fast, you can cover the baking dish with aluminum foil.
To roast them in an Airfryer, chop the potato into equally-sized pieces, and place them in the Airfryer basket. Bake for 15 minutes at 350°F (175 °C). Add the lemon juice, seasoning, and garlic and bake another 15 minutes until golden.
These Lemon Roast Potatoes are delicious as an appetizer (serve it with your favorite dip or hummus!), but they will also make a satisfying side with roast beef or salmon. Add a fresh green salad, and you have a complete meal!
Leftovers can be stored in the fridge for up to 3 days (in an airtight container). Reheat the leftovers in the oven (to retain crispiness) at 350°F. You can add a little bit of oil to the potatoes before heating.
Cut off the top and bottom ends from the potatoes.
Then slice them in half.
Put them in a bowl full of water to wash away excess starch.
Dry the potatoes.
Add pepper, oregano, salt, and cayenne pepper.
Put olive oil in a baking dish and place the potatoes on top with the seasoned side down. Then sprinkle over some more oil and season the top.
Bake for 20 minutes at 200ºC (400ºF). Take out and turn over each potato slice. Allow standing for 10 minutes.
Add lemon zest and lemon juice to the chicken broth and mix. Pour the liquid over the potatoes, add some oregano, salt, and more pepper and bake for another 15 minutes at 200ºC (400ºF).
Flip the potatoes and bake for 15 more minutes. Add more olive oil and parsley right before serving.
Because lemon is such a big part of this recipe, it’s important to use fresh lemons and not store-bought lemon juice!