These Greek Potatoes with Lemon and Oregano are crispy on the outside and meltingly tender on the inside and so incredibly easy to make! Fabulous with fish, chicken, beef or pork or anything off the grill, you'll be making these greek lemon potatoes all year round!!
Greek Potatoes flavored with lemon and oregano.... whaaaat? You might be wondering why on earth I am posting something as basic as these greek lemon potatoes. After all, these are pretty standard fare, and just about everyone has their own version, so why? Well, these aren't like any greek roasted potatoes you've had before.... not by a long shot. I am posting them because this greek potatoes recipe uses a technique I hadn't tried before ( how is that possible??) and I was so happy with the results (and saw LOTS of applications for the technique) that I decided I simply had to post them.
Technique for Greek Lemon Potatoes:
And this new "technique"? Well, the other day I was doing a little research for the class I am teaching and was looking through some Greek recipes and came across a recipe for Patates Psites or Lemon Potatoes. What intrigued me was the method in which the potatoes were cooked - they are roasted while partially covered by a flavored liquid - in this case water, lemon juice, olive oil and oregano. As the potatoes roast, they absorb the liquid and crisp up as the liquid evaporates. Genius!! So, of course I had to try these greek roasted potatoes .. and they were fabulous!!
So, there you have it... a simple explanation as to why there are here at The Table....
How to Make Greek Potatoes:
Step #1:
Wash and chop the potatoes and add olive oil, lemon juice, zest, oregano, salt and pepper.
step #2:
Mix the potatoes with all the ingredients...
Step #3: Pour the potatoes into a greased casserole dish and then add the water...
Step #4: Bake until the potatoes are browned and tender....
See how to make Greek Potatoes:
Tips for these Greek Potatoes:
- These potatoes are perfect with just about anything that comes off the grill - fish, chicken, beef and of course, they would be terrific with this Grilled Prosciutto Wrapped Pork Tenderloin with Nectarine Chutney.
- If you aren't a fan of citrus, these potatoes would be fabulous if you substituted a good chicken or vegetable stock for the lemon juice and water...
- As for potatoes, that's an easy one! Melissa's Baby Dutch Yellow Potatoes are ideal for this!!
For all you potato lovers, here are some other potato recipes for you to try!
- Spiced Potato Hash
- Roasted Potatoes with Bacon, Pearl Onions and Sherry Vinegar
- Brown Butter Sweet Potato Casserole
- Roasted Potatoes with Cucumber Mint Raita
Like this recipe? I'd love it if you'd leave a comment and rate it!!
📖Recipe
Lemon and Oregano Potatoes
Ingredients
- 2 lbs. russet or yukon gold potatoes cut into 1 ½ inch size pieces
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon dried oregano or 2 Tablespoons fresh oregano
- juice and zest of one lemon
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- water
Instructions
- Pre heat the oven to 400 degrees
- Spray the bottom and sides of a 7 x 9 casserole dish with cooking spray.
- In a medium bowl, combine the potatoes, olive oil, oregano, lemon juice/zest, salt and pepper.
- Toss to combine.
- Pour into the greased casserole dish.
- Pour ½ cup of water over the potatoes.
- Bake in the oven, uncovered for 40 minutes until the potatoes are browned and the liquid has been absorbed.
aida mollenkamp says
Oooh, this technique sounds fabulous. Thanks for sharing, Nancy!
Allison [Girl's Guide to Social Media] says
Delish. I am making these the next time I grill!
swati says
great clean flavours! yum... it turned out great..thanks!
Deborah says
I am a potato addict, and I am loving these. I definitely have to try that method!
the urban baker says
I love this simple, yet savory idea and I am making these tonight! I have some reds - will let you know how they come out!
Gina says
I was just thinking that I have some potatoes in my fridge to use! And your other recipes sound great too. Thanks!
marla says
These potatoes are the perfect side dish!
Sylvie @ Gourmande in the Kitchen says
What a great technique I have to try it!
Meagan says
Thanks for sharing, I love finding new potato recipes.
karen says
Weird. That's about what I did, but the water didn't evaborate? In anycase, I just dumped most of the water out, and cooked them for an add'l half hour or so and they were delish. Maybe my oven wasn't really at 400? Who knows, but thanks for getting back to me. Welcome home.
karen says
When you say 'barely covered' with water, what do you mean exactly? I have been cooking my potatoes with water barely to the top of the layer of potatoes for almost an hour and the liquid hasn't really evaporated. My oven is at 400. Did I misunderstand how much water to add?
Nancy says
Hi Karen!! Sorry for not getting back to you earlier - I was out of the country! The amount of water should be to the top of the layer of potatoes with a little spilling over the top of the potatoes but not covering them. Does that make sense? At 400 the water should be evaporating after about 40 minutes based on my tests. Let me know if you are still having trouble with the potatoes and I'll see if I can figure out the issue!
aimee says
These potatoes look like they have the best flavor! And so easy to make too!
Sandi says
I love the idea of roasting potatoes with fresh lemon. Our lemon tree is out of control right now so this will help me use some up!