Last updated on November 17th, 2018 at 01:39 pm
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:
Wash and chop the potatoes and add olive oil, lemon juice, zest, oregano, salt and pepper.
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!!
Looking for more potato goodness? You might also like…
- Spiced Potato Hash
- Roasted Potatoes with Bacon, Pearl Onions and Sherry Vinegar
- Brown Butter Sweet Potato Casserole
Like this recipe? I’d love it if you’d leave a comment and rate it!!
Lemon and Oregano Potatoes
- 2 lbs. russet or yukon gold potatoes cut into 1 1/2 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
- 1/2 teaspoon freshly ground pepper
- 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 1/2 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.