Few can resist these tender, lemony Greek-style roasted potatoes. Traditionally, the potatoes cook in the juices of a roasting leg of lamb or whole chicken, but you can produce exceptional flavor and texture any time by adding some chicken stock to the roasting pan.
Start by peeling and cubing baking potatoes, such as russet potatoes or Yukon golds. (You can also use skin-on, halved small new potatoes if you prefer.) There’s no need to boil or soak the potatoes before roasting: Simply drizzle them with olive oil, season them with garlic, oregano, salt, and pepper, and transfer them to a 400°F oven. Adding the stock relatively early on gives it time to saturate the potato flesh, while adding the lemon juice a bit later preserves tartness while tempering the intensity of the lemon's acidity. You can serve the potatoes straight from the oven, sprinkled with more oregano, or toss them under the broiler for a few minutes for a golden hue and slightly crisper texture.
These lemon potatoes pair beautifully with other classic Greek recipes like grilled octopus or lamb chops, but they’re so versatile and delicious they’d be at home in almost any spread.
This recipe was adapted for style from ‘The Foods of the Greek Islands’ by Aglaia Kremezi. Buy the full book on Amazon.
Ingredients
4–6 servings
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
Step 3
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Step 4
Sprinkle with the fresh oregano and serve at once.
Editor’s note: This recipe first appeared on Epicurious in May 2006. Head This way for more of our best potato recipes →
Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo-style pepper or crushed red pepper flakes for the black pepper.
How would you rate Greek-Style Lemon Potatoes With Garlic and Oregano (Patates Riganates)?
Leave a Review
Reviews (172)
Back to TopThese were very good. I omitted the fresh oregano because it wasn’t available at my local grocery store. Next time I’ll substitute fresh and dried basil, since I almost always have fresh basil growing on my kitchen counter.
Judi M.
Northeast Ohio
2/1/2024
Easy to make.Great flavour delicious used for many dinners loved by all.
Anonymous
Manitoba Canada
12/10/2023
Absolutely delicious flavor! I love the contrast between the lemon and the spice of the Garlic and Greek seasonings. I usually tweak recipes to make them into something my family would eat. I did not have to tweak this at all (except doubling the garlic). My picky eaters cleaned their plates and asked for seconds of the potatoes! Will definitely make again!
Cook from Florida
Tallahassee, FL
10/24/2023
Not that good. Didn't really cook through and get crispy. Minimal flavor.
GJ
Los Angeles, CA
10/19/2022
I'd like to cook these with 2 whole chickens (for a crowd), but the cook time for the chicken is 50-60 minutes and for the potatoes, 30 minutes. What to do?
Ilvjamie
Chicago IL
9/24/2022
Fantastic easy recipe. The house smelt amazing and even our toddler devoured them. The potatoes didn’t brown and I omitted the fresh oregano but the taste was still amazing. Restaurant quality!
Jennifer
Vancouver BC
9/14/2022
Very good. Flavorful with all the ingredients meant to flavor. The fresh oregano at end lends a freshness to the whole dish. Keeper.
Fran
Mecico
8/24/2022
Amazing!
Anonymous
6/27/2022
I thought these were fabulous and definitely worth the time involved, which I didn't think was a lot anyway! May add some onions and carrots next time just to see....
jujuloafer
Conway, NH
5/18/2022
Tried this recipe last night as a last minute pairing with grilled cod. Fantastic. My wife, (who doesn't care for cod and made her own dinner) tasted them and asked me to make them again tonight. Thanks!
Jeff
New Jersey
5/3/2022
Amazing!!! Whole family loved it
Grizelda flute Johnson
Toronto Ontario
1/10/2022
I can`t believe how good it is ...thank you very muchTonu
Tony H.
Montreal,Quebec Canada
12/24/2021
I have made this many times. My family loves it. So easy. Just love it.
Jeanette
Alberta Canada
11/28/2021
My mother in law makes these but hers are covered and she uses water and lemon juice and cooks them covered for about an hour on 350. She also puts onions because we love onions. Gotta say, these were close! Pretty close but not quite exactly…
VickiMantz
Inwood, WV
9/6/2021
Great recipe. I laughed at all the time related comments. Cooking should be a great experience even though there are many variables related to timing, such as different oven temps, pans types and thickness of potatoes etc. Once you get this one down, it will be a family and crowd pleaser. Have a couple of your favourite beverages while getting this recipe down pat and you won’t go wrong!!
Mark
Little Britain and Dorset Ontario
9/4/2021
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