Crispiest Greek Lemon Potatoes Recipe (Patates Lemonates)

Greek Lemon Potatoes (Patates Lemonates)

The perfect, traditional Greek lemon potatoes recipe, ideal for your Sunday family roast!!! Crispy on the outside, fluffy on the inside with a delicious lemony flavour.. Greek lemon potatoes are perfect on their own served with some crusted bread to dig into all the delicious juices or accompanying roast lamb, chicken, pork, a juicy burger or steak, and the list goes on.

So how to make the perfect traditional Greek lemon potatoes? It is as simple as 1-2-3 – Select the right potato variety, add the secret lemony ingredient and crisp them to perfection!

The perfect Greek lemon potatoes: start with the right potato variety

Selecting the right potato variety for your Greek lemon potatoes is crucial if you want to achieve that perfectly crispy on the outside and fluffy on the inside texture. The ideal type is Maris Piper as they are one of the most starchy kind and will become quite crumbly when baked and even Heston Blumenthal recommends them! There are two ways that you can bake your roast potatoes:

1.You can parboil them, i.e. cut them up in wedges, boil them in a pan until right before they are ready and then sift using a colander. Then drizzle with some semolina and the lemon sauce.
2.Alternatively you can cut your potatoes up in wedges, dress and bake them straight in the oven.

The second approach will take a little longer as the potatoes need to bake for longer but I have found that it gives them crispier edges, while the parboiled version allows for more of the lemon sauce to soak in and tend to be flakier.

The secret ingredient for the crispiest Greek lemon potatoes is in the sauce!

The special sauce that we will be using to garnish our favorite Greek lemon potatoes is nothing else than a mix of lemon juice, dried oregano, minced garlic and some semolina. Semolina is made from ground up durum wheat and is perfect for making roasting dressings. Semolina will coat the potatoes and will harden up when cooking, forming a nice crispy skin around them and adding to the crunchiness of the maris piper potato.

For a large batch of about 7-8 potatoes use 3 garlic cloves, 3/4 of a cup olive oil, equal amount of water (if not parboiled), 1 tsp dried oregano, the juice from 2 lemons and 1 or 2 tsps of semolina, depending on how crispy you like your Greek lemon potatoes! I always make a little extra just in case the potatoes need a little longer to cook and I have to season again mid-cooking.

Over the years I have thoroughly enjoyed these lemon roast potatoes with a variety of roasts, like roast lamb, chicken, pork and of course beef and they have been the perfect side dish for my large Sunday family meal. So go ahead, give this traditional Greek lemon potatoes recipe a try and roast your potatoes to perfection!

Got a question or comment? Feel free to ask in the comments section below and of course don’t forget to share with your friends on your favorite social network using the buttons above!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Greek Lemon Potatoes (Patates Lemonates)

Crispiest Greek Lemon Potatoes Recipe (Patates Lemonates)

1 Star2 Stars3 Stars4 Stars5 Stars (550 votes, average: 4.85 out of 5)
  • Author: Eli K. Giannopoulos
  • Prep Time: 10 min
  • Cook Time: 80 min
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Baked
  • Cuisine: Greek


Best Greek lemon potatoes recipe! Crispy on the outside, fluffy on the inside with yummy lemon-y flavor. All the secrets to roast the perfect Greek potatoes


  • 7 large potatoes (maris piper)
  • 3 cloves of garlic, minced
  • 150ml olive oil (3/4 cup)
  • 150ml water (3/4 cup)
  • 1 tablespoon dried oregano
  • juice of 2 lemons
  • 1 teaspoon semolina
  • salt and freshly ground pepper


  1. Preheat the oven to 200C / 400F
  2. To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
  3. Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned
  4. The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a nice golden crust around them. Don’t be afraid of over baking them- they will become even more delicious!


  • Serving Size: 1 plate
  • Calories: 385kcal
  • Sugar: 3.3g
  • Sodium: 457.6mg
  • Fat: 24g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 19.6g
  • Trans Fat: 0g
  • Carbohydrates: 41.9g
  • Fiber: 6.5g
  • Protein: 4.5g
  • Cholesterol: 0g

Keywords: Greek lemon potatoes, Greek potatoes, Roast potatoes

Frequently Asked Questions

What potatoes are best for baking?

Contrary to what many may think, not all potatoes are made equal! What are the best potatoes for baking really depends on what result you are after. If you are looking for a crisp edge, firm flesh and solid inside then go for a waxy potato, like Red Bliss, Desiree or similar red skinned potato or even new potatoes if you can cope with the smaller portion size. If you are looking for a crunchy texture with a soft, fluffy inside, go for a starchy potato, like Maris Piper, classic Idaho or Russet.

Should you boil your potatoes before roasting?

Boiling your potatoes before roasting them (also known as parboiling) will help the potatoes develop a crunchy, crispy skin when baked with plenty of oil. However there are a couple of things to be mindful of to get the best result. Firstly, make sure you pick the right potato variety. A starchy potato is best suited for parboiling. When preparing them, cut them in thick chunky wedges and boil them in water with a bit of salt added in. One tablespoon for a medium size pot should be sufficient. You want the water to barely taste salty! Boil them till they are just beginning to flake on the outside, remove them from the pot with a slotted spoon and let them cool down on a dry tray. When seasoning, use only oil, seasoning (oregano with a little lemon, mustard with a little orange juice) but do not add any water, to avoid them becoming soggy and breaking up. Heat up the oven as high as it can go and bake them till colored on the outside.

Recipe image gallery:


  1. andrée (your candian fan)

    it would be nice if we can print the recipe only.

  2. U.S. here. A friend mentioned this recipe on a mutual website and I’m anxious to try it.

    A Question: If you are looking to use a starchy potato, wouldn’t a Russet (baking) potato, which is a high-starch potato be more in keeping with the recipe than a Yukon Gold, which is a medium-starch and good all-purpose potato? A Russet would provide a nice, fluffy interior.

    Now I’m off to investigate the rest of your website.

  3. Please try to keep in mind that your site isn’t just shown in the UK. Maris Piper potatoes aren’t available or even known about outside of your area. Please give alternatives for “specialized” ingredients. It would save the rest of us alot of time researching just to make a simple recipe & encourage people to return to your site.

    • You’re being very rude to the person sharing this recipe. How about you google “ maris piper substitute.” It should take you about a minute.

    • The recipe recommends Maris Piper “as they are one of the most starchy kind”. So perhaps you could find a starchy variety of potato in whichever country you happen to be. Or failing that perhaps boil your brain as it is clearly as much use as a potato.

    • Can you not just search it on the internet like everyone else did?

      • Eli K. Giannopoulos

        Over the last year I’ve expanded the recipe with some FAQ’s in the end to clarify what potatoes to use based on your location 🙂 Hope this helps!

  4. Penny Pinsker

    I’m half Greek and half American Hill Billy. Just learning how to cook “Greek” and love your web site. My mother (the Hill Billy) used to make the most amazing lamb meat balls and lemon potatoes. Nothing I’ve tasted so far has come close to hers but your lamb meatballs sound “right” so do the potatoes. I’ll be cooking them up soon. Thanks for a great web site!

  5. these sound amazing. Thanks for putting up this recipe. Simon

  6. I have a recipe that’s very similar and these are the most delicious, addicting potatoes ever. I also garnish with fresh, chopped Italian parsley before serving. And the very best potato to use is Yukon Gold. Russets are too mealy. Making this tomorrow night with lamb chops marinated all day and grilled and served with tszaki (sp) sauce, grilled asparagus and a Greek salad

  7. Hi there, is it possible to make the sauce and marinate the potatoes overnight but only make before you serve them?

    Thanks for your help! I’m planning to make for Easter 🙂

  8. Simply peel potatoes, put in water and squeezed lemon juice and oil. that is the basis of lemon greek potatoes. everything else is .. however you like it. dont be afraid to experiment. I cover the potatoes first.. let them cook up like that covered and also soak up the lemon water. then i take off the cover and let them get crispy. Its ok . just go for it.

  9. Peter Bacon

    The way I was taught is to add chopped garlic too, no semolina but everything else the same.

Leave a Comment

Your email address will not be published. Required fields are marked *