Hamdi Saidani This Jamie Oliver Greek Lemon Potatoes dish is made with potatoes, chicken stock, olive oil, lemon juice, garlic, oregano, and salt. It takes about 75 to 85 minutes to finish cooking and can serve approximately 4 to 6 people. These Greek-style lemony potatoes go well with grilled chicken or lamb chops.
What Are Greek Lemon Potatoes
Greek Lemon Potatoes are a flavorful and aromatic side dish that originates from Greek cuisine. They are made by roasting potato wedges with a mixture of chicken stock, olive oil, lemon juice, garlic, and oregano.
The result is a tangy, herby, and slightly crispy potato dish that pairs well with a variety of meat and other side dishes.
Greek Lemon Potatoes Ingredients
- 1.2 kg / 2.5lb potatoes (Desiree, Yukon Gold, or Maris Piper)
- 1 1/2 cups chicken stock/broth, low sodium
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 5 garlic cloves, finely grated
- 1 tbsp dried oregano
- 2 tsp salt
- Lemon wedges (For garnish)
- Fresh oregano leaves (For garnish)
How To Make Greek Lemon Potatoes
- Preparation: Preheat your oven to 200°C/390°F (180°C fan). Peel the potatoes and cut them into thick wedges, about 3cm / 1.2″ thick.
- Coat Potatoes: Place the potato wedges in a roasting pan and add the chicken stock, olive oil, lemon juice, finely grated garlic, dried oregano, and salt. Toss everything well to coat the potatoes.
- Initial Roasting: Roast the potatoes for 45 minutes, turning them halfway through. Most of the liquid should be absorbed or evaporated, leaving mainly oil in the pan.
- Crisping (Optional): Transfer the potatoes to a separate tray. Tilt the original roasting pan and scoop off as much oil as you can, then drizzle it over the potatoes.
- Final Roasting: Return the potatoes to the oven and roast for another 35-40 minutes, turning once or twice. They should be golden and a bit crispy on the edges.
What To Serve With Greek Lemon Potatoes
The best side dishes to serve with Greek Lemon Potatoes are grilled chicken, lamb chops, and light fish like cod or tilapia. These proteins complement the tangy and herby flavors of the potatoes, making for a well-rounded meal.
You can also serve it with a fresh Greek salad for a lighter option or even a creamy tzatziki sauce for an extra layer of flavor and dip.
Storing And Reheating Greek Lemon Potatoes
- Storing: Once the potatoes have cooled down, store them in an airtight container in the refrigerator. They should last for up to 3-4 days.
- Reheating: To reheat geek lemon Potatoes, you can either use a microwave for quick reheating or place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore some of their crispiness.
Try More Jamie Oliver Recipes:
- Jamie Oliver Pommes Anna
- Jamie Oliver Dauphinoise Potatoes
- Jamie Oliver Roasted Duck Fat Potatoes
- Jamie Oliver’s BBQ Potatoes
- Jamie Oliver Vegetarian Cottage Pie
Jamie Oliver Greek Lemon Potatoes
Description
This Jamie Oliver Greek Lemon Potatoes dish is made with potatoes, chicken stock, olive oil, lemon juice, garlic, oregano, and salt. It takes about 75 to 85 minutes to finish cooking and can serve approximately 4 to 6 people. These Greek-style lemony potatoes go well with grilled chicken or lamb chops.
Jamie Oliver Greek Lemon Potatoes Ingredients
How To Make Jamie Oliver Greek Lemon Potatoes
- Preparation: Preheat your oven to 200°C/390°F (180°C fan). Peel the potatoes and cut them into thick wedges, about 3cm / 1.2″ thick.
- Coat Potatoes: Place the potato wedges in a roasting pan and add the chicken stock, olive oil, lemon juice, finely grated garlic, dried oregano, and salt. Toss everything well to coat the potatoes.
- Initial Roasting: Roast the potatoes for 45 minutes, turning them halfway through. Most of the liquid should be absorbed or evaporated, leaving mainly oil in the pan.
- Crisping (Optional): Transfer the potatoes to a separate tray. Tilt the original roasting pan and scoop off as much oil as you can, then drizzle it over the potatoes.
- Final Roasting: Return the potatoes to the oven and roast for another 35-40 minutes, turning once or twice. They should be golden and a bit crispy on the edges.
