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!

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Greek Lemon Potatoes (Patates Lemonates)

Crispiest Greek Lemon Potatoes Recipe (Patates Lemonates)

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  • 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

Description

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



Scale

Ingredients

  • 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


Instructions

  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!


Nutrition

  • 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:

53 Comments

  1. Silly question but our “large” potatoes seem to range all over the weight scale…do you have a weight recommendation for the potatoes? Thanks so much. Can’t wait to try these!

  2. These look delicious! This is the way my family makes them too, but without the semolina. Now with that trick I can make them even better (don’t tell my Thia). The only thing that would improve this recipe is cooking the potatoes in the pan you just roasted a chicken in, using the chicken juices as part of the liquid.

    I love this recipe and your whole site – great job!

  3. Do you peel the potatoes first?

  4. For the lemon potatoes, can I use little nugget potatoes and not peel them?

    • Hi Lisa

      Haven’t tried making them with nugget potatoes, but I am presuming that it will be ok – wash them thoroughly and quarter them then bake with the sauce. As the skin will still be on, the sauce will not penetrate the potatoes as much but should still taste delicious!

  5. FloresFFX

    Thank you for the recipe Eli. Question in the write up you mention “1 tsp” of oregano, but in the ingredients list, it states “1 tbsp”, I’m thinking a tablespoon… with this amount of potatoes. Right?

  6. For me semolina + cornmeal. Right?

    • Hi Debbie

      Semolina is not cornmeal even though it has a very similar end result. You can substitute one for the other or use together, even though my recommendation would be just using fine grained semolina only.

      Love

      Eli

  7. I make big batches of potatoes similar to this. Par bake and freeze for later. I’ll have to try the semolina tip…. I love crispy edges!

  8. Ruba mizyed

    Does the water go in the original mixture or is it for later?

  9. is the 200C for a standard oven or Fan oven?

    Thanks – looks good!

  10. I used small golden honey potatoes. Halved them and then voiled in microwave for 17 mi. (High).
    Then drained is sieve and then solutiin added and put into a baking pan and into oven preheated to 400 degrees F.
    Baked for approx 12 to 15 minutes. Then i pulled them out, placed them in hot skillet on stove.
    Splashed with olive oil and turned periodically over med high heat during those 12 to 15 min.
    Did salt to taste and also added a couple of pimches of semolina. Its the semolima that really pulls the potatoes together for the authentic greek texture and flavor.
    Awesome recipe.
    Btw, i used Real lemon juice approx 1/2 cup.
    Enjoy. We did!

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