Greek Lemon Potatoes (Patates Lemonates)
Crispy, tangy roasted potatoes made the traditional Greek way — with olive oil, fresh lemon, oregano, and the water-in-pan technique that creates impossibly creamy interiors and golden, caramelized edges.
Ingredients
For the Potatoes
- 3 lb Yukon Gold potatoes peeled and cut into wedges
- 1/3 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice about 2-3 large lemons
- 3 clove garlic minced
- 1 1/2 teaspoons dried Greek oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cup hot water
- 1 tablespoon lemon zest
For Serving
- flaky sea salt for finishing
- fresh lemon wedges
- chopped fresh parsley or oregano optional
Instructions
- Preheat oven to 400°F (200°C). Peel potatoes and cut into large wedges, about 1 to 1.5 inches at the widest point.
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and lemon zest. Add potato wedges and toss to coat thoroughly.
- Transfer potatoes and liquid to a large roasting pan. Arrange in a single layer, cut side down. Pour hot water into the pan — liquid should reach halfway up the potatoes.
- Roast for 40 minutes without opening the oven door.
- Remove pan, flip each potato wedge. If liquid has fully evaporated, add 1/4 cup hot water. Return to oven.
- Roast for another 25-35 minutes until liquid is absorbed, edges are deep golden brown, and a fork slides easily into the center of a wedge.
- Rest 5 minutes, then transfer to a serving platter. Finish with flaky sea salt and serve with lemon wedges.
Notes
Use fresh lemon juice only — bottled juice will not produce the same bright, clean flavor. Yukon Gold potatoes are ideal. Russets will work but may break apart more easily. Avoid waxy red potatoes, which will not develop the same creamy interior. For the best crust, do not crowd the pan. Use two pans if necessary. Leftovers reheat well in a 400°F oven for 10-12 minutes. Do not microwave — you will lose the crispy texture.
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 38g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 420mg | Fiber: 4g