Greek Lemon Potatoes: Patates Lemonates

During the time that I lived in Greece, I spent countless hours scouring villages, towns, cities and islands, looking for the most delicious and authentic recipes. This one quickly became one of my favorites. Wedged potatoes, gently infused with lemon juice and chicken broth, cooked slowly in the oven, and then crisped up just before serving. They are smooth, velvety on the inside, with just a hint of fresh lemon, and perfectly crispy on the outside.

This is a dish that works just as well on the side of a grilled whole fish in the summertime, as it does accompanying a great piece of steak or even a winter stew. And it is the almost perfect representation of the simple elegance I love about Greek cuisine.

How to Make Greek Lemon Potatoes: Patates Limonates

1. Preheat the Oven

• Preheat your oven to 400°F (200°C).

2. Prepare the Potatoes

• Wash and peel the yellow potatoes (optional) before slicing them into wedges.
• Transfer the wedges to a 9×13-inch (23×33 cm) baking dish.

3. Season the Potatoes

• Drizzle the olive oil over the potatoes.
• Add the chopped garlic, dried oregano, salt, and black pepper to taste.
• Toss the potatoes thoroughly to ensure they are evenly coated in the oil and seasonings. Spread them out in an even layer in the baking dish.

4. Roast the Potatoes (First Round)

• Place the baking dish in the preheated oven and roast for 20 minutes.

5. Add the Broth

• Remove the baking dish from the oven. Pour the chicken broth evenly over the potatoes.
• Toss the potatoes gently to coat them with the broth, then spread them out again in an even layer.

6. Roast the Potatoes (Second Round)

• Return the dish to the oven and roast for another 15 minutes.

7. Add the Lemon Juice

• Remove the dish from the oven again and drizzle the fresh lemon juice over the potatoes. Toss to coat thoroughly.

8. Roast Until Golden

• Roast the potatoes for an additional 30–35 minutes, or until they are fork-tender and golden brown around the edges.
• If you prefer extra-crispy edges, broil the potatoes for 2–3 minutes at the end of roasting.

9. Serve

• Serve the potatoes hot, optionally paired with aioli, tzatziki, or your favorite dipping sauce.

Tips for Success

• Potato Selection: Yellow potatoes are ideal for their creamy texture, but Yukon Gold or similar varieties work well too.
• Lemon Juice: Always use fresh lemon juice for the best flavor. Avoid bottled lemon juice as it can taste artificial.
• Broiling: For the best golden edges, watch the potatoes closely when broiling to avoid burning.
• Customize Seasoning: Feel free to experiment with other seasonings than the classic. For instance, you can add a touch of smoked paprika or fresh rosemary.

Greek Lemon Potatoes: Patates Lemonates

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5 from 8 reviews

• Author: Kalle Bergman
• Total Time: 1 hour 20 minutes
• Yield: Serves 4-6 1x

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Description

Patates limonates is a classic Greek side dish. Golden potato wedges are roasted in the oven with lemon juice and chicken broth, then crisped up and served alongside your favorite dipping sauce.

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Ingredients

Units USM Scale 1x2x3x

3 lbs yellow potatoes, sliced into wedges (1.36 kg)
1/2 cup olive oil (120 ml)
4 large cloves garlic, finely chopped
2 tsp dried oregano
1 tsp salt
Black pepper, to taste
1/2 cup chicken broth (120 ml)
2 large lemons, juiced (about 1/3 cup or 80 ml)

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Instructions

1. Preheat the Oven

• Preheat your oven to 400°F (200°C).

2. Prepare the Potatoes

• Wash and peel the yellow potatoes (optional) before slicing them into wedges.
• Transfer the wedges to a 9×13-inch (23×33 cm) baking dish.

3. Season the Potatoes

• Drizzle the olive oil over the potatoes.
• Add the chopped garlic, dried oregano, salt, and black pepper to taste.
• Toss the potatoes thoroughly to ensure they are evenly coated in the oil and seasonings. Spread them out in an even layer in the baking dish.

4. Roast the Potatoes (First Round)

• Place the baking dish in the preheated oven and roast for 20 minutes.

5. Add the Broth

• Remove the baking dish from the oven. Pour the chicken broth evenly over the potatoes.
• Toss the potatoes gently to coat them with the broth, then spread them out again in an even layer.

6. Roast the Potatoes (Second Round)

• Return the dish to the oven and roast for another 15 minutes.

7. Add the Lemon Juice

• Remove the dish from the oven again and drizzle the fresh lemon juice over the potatoes. Toss to coat thoroughly.

8. Roast Until Golden

• Roast the potatoes for an additional 30–35 minutes, or until they are fork-tender and golden brown around the edges.
• If you prefer extra-crispy edges, broil the potatoes for 2–3 minutes at the end of roasting.

9. Serve

• Serve the potatoes hot, paired with aioli, tzatziki, or your favorite dipping sauce.

Notes

Substitute vegetable broth for chicken broth to make this dish vegetarian.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.

For added richness, sprinkle feta cheese over the potatoes before serving.

• Prep Time: 10 mins
• Cook Time: 70 mins
• Category: Side Dish
• Method: Oven Roasting
• Cuisine: Greek

Nutrition

• Serving Size: 270g
• Calories: 210
• Sugar: 1g
• Sodium: 270mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg

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