Greek-Style Lemon Roasted Potatoes

The fresh lemon juice really shines in this recipe. Followed the instructions to the letter, and I wouldn't change a thing. Thanks, koko, for a new potato dish.

Just like the potatoes at my favourite restaurant. Don't change anything. if you omit the lemons and oregano, like some suggested, then your not making Greek style Lemon potatoes.

I love lemon potatoes from my neighborhood Greek restaurant and this recipe is just about as close as you can get to theirs! I definitely will be making this again!!! (The only thing I did different was use vegetable stock instead of chicken because I'm a vegetarian. Otherwise, I made the recipe exactly as it says.)

Made these two nights in a row, grilling them both times; the first with oregano and I overcooked and over browned them. Watch carefully, as the broth evaporates quickly. Also, I found I wasn't particularly fond of either the lemon or the oregano. Tonight I tried them again, this time with fresh dill and I kept a closer eye. Much better, although I still found them too tangy from the lemon juice. If I was to try them a third time I'd either cut way back on the lemon or eliminate it completely.

I love Greek potatoes just a sprinkle of feta to finish it

Very good! I also added some fresh, finely grated garlic and some rosemary and thyme. Marinated for a couple hours before roasting.

I added a few more teaspoons of Oregano! My boyfriend is Greek and was over my shoulder screaming "it needs more oregano! If its going to be Greek, it needs MORE!" lol and he was right, tasted better with more. Also, I saved 1/2 a lemon for the end and when the dish was almost done, I poured it on top. When lemon cooks, I find it to turn bitter and lose it's 'lemon' taste, so I just added some in the end just to keep the flavor. It turned out great.

Excellent and very easy! I lined my pan with foil which helps a lot in the cleanup. It's a good thing that I always check because even after adding the broth, the liquid was eventually absorbed or evaporated. So each of the times later when I checked, I added a little water which helped. It would have been awful if the potatoes became stuck to the pan, and they were starting to. Great recipe, koko!

I was afraid all that chicken broth would make the potatoes soupy, but it didn't and the lemon and oregano made the dish taste authentic. Very yummy, have made it twice and can tell I'll be making it again and again. Thanks!

These potatoes are a hit at our house! I only used about a pound of potatoes, so I had to cut the recipe back (for only two of us). I followed the recipe exactly and wouldn't change a thing! Yummy stuff! Thanks, koko!

I think these were very tasty. I did add Cavender's Greek seasoning and cut back on the salt. With that addition, they were very good. Served them along side Greek stuffed meatloaf and Greek salad. Delicious! Thanks for the recipe!

Doubled the lemon juice because we like it quite tart. Very good recipe!!

Made it for supper tonight as we were having souvlaki. I followed the recipe as written and it was absolutely delicious! Tastes just like the potatoes at my local Greek place. Can't wait to make it again.

Magnificent! Can cook longer in the oven if you have to (coordinating, say, with meats being cooked). Can't wreck them at all. Leftovers are great too.

It's a simple recipe and just like traditional Greek potatoes. I wanted whole potatoes and they worked with the designated time. May I suggest if doing whole potatoes pick a roasting pan that is "tight" to the potatoes. This will keep the moisture in the pan and give you fantastic potatoes. have tried many of these and this is the only great recipe

Excellent recipe, will make again!

As usual the first time I make something I used the exact recipe. Tasty and a lovely texture, just like at Greek restaurants. I think it would have taken much more time to get the full amount of liquid mostly absorbed so I will account for that next time.

I followed the recipe exactly and don't know how I could improve on this great recipe. I made it last night for a side dish and went right to the fridge today to have it again as a snack. I'm not sure I've ever made a potatoes in a more pleasing way and it is healthy! I'll definitely make it again.

This recipe was amazing, all my guests loved it. Turned the oven to broil for the last ten minutes with the lid off to crisp up the edges.

This was delicious. My only problem was that I lined the pan with foil and I know from past experience that this reduces the evaporation. Hence the liquid the potatoes were in did not evaporate. Way too much liquid. Next time I will do it with 3 lbs. potatoes but only 2 cups of chicken stock. The flavour was just lovely though and I hope that next time they will be less "white" and hopefully a bit more 'browned'.

Very easy to make and soooo flavorful and delicious! We all loved these. Followed recipe and wouldn't change a thing.

I followed the recipe and it was great. I served them with French dip roast beef sandwiches, and a salad with baby spinach, prosciutto, cannellini beans, lemon juice and EVOO. So yummy! Thanks!

Delicious! I used 2 lbs of potatoes but kept all other measurements the same. The broth didn’t all cook off, but the potatoes were cooked perfectly. I used Yukon Gold potatoes.

My family loves these potatoes! I tried with skin on and my husband really liked it, I prefer skinned just for the consistency. My kids are teenagers so, skin on skin off they don’t care, they ate them up!

I made it the way it was described, but with purchased lemon juice, not from fresh lemons. It was absolutely delicious. Also tastes yummy fried up the next day if you happen to have leftovers...

I thought this was good but I was a little disappointed as it did not have as much lemon flavor as I would have liked.

These potatoes are very tasty - quite similar to the potatoes at our favorite local Greek restaurant. I had to make a few substitutions ... used Wylers Chicken granules to make the broth (I think it made the potatoes a tiny bit too salty but I was out of Swanson's). I roasted it for 40 minutes at 400 and then an additional 15 minutes at 450 to use up the liquid. The Yukon Gold potatoes began to get those beautiful golden brown edges. My husband loved them.

So good!

I sized it down to one serving (approximately 2 medium sized new potatoes) and did not add oregano.

These turned out fantastic! Lemon is my favorite so the only thing I added was 1 extra lemon juices and a little more oregano!

Fantastic! The only addition I made was: fresh garlic, fresh rosemary and lemon zest. Thanks for a great recipe!

Pure Bliss. Just as amazing and better than the restaurants. My greek husband is proud!

VERY GOOD I used foil pan on BBQ . Very fast to put together. Don't be stingy with broth. It keeps potatoes from sticking . Soaks in nicely and nice lemony flavour.

Yummy! However not as good as Greek restaurants...

I doubled the recipe but otherwise followed it exactly, baking it in a large disposable aluminum roasting pan. After an hour in the oven, the liquid had not evaporated at all and the potatoes were not fully cooked. Now it's been over an hour and a half, and still the liquid has not evaporated and the potatoes are not fully cooked. I am hoping they turn out in the end.

Delish!! Just like the restaurant. Thanks for sharing this great recipe. Will definitely make again!

This turned out great! I cut down the recipe but I agree with others to ensure you fill with enough liquid to cover the potatoes as the uncovered pieces get a bit dry in the oven! The liquid will evaporate!

Best Greek style potato recipe I've tried, tasted just like the Greek restaurant where I discovered them.

No changes. They were absolutely delicious!!

loved this dish, was a big hit in my home, I also added some freshly chopped garlic.

Amazing! I doubled the fresh squeezed lemon juice and added Lemon Zest with chili flakes.

Best potatoes for Greek chicken! Will definitely make again.

Just as good as in my favorite greek restaurant!

Exactly what I had hoped for

Loved these. So easy, and tasty! Have made them a couple of times. Reduced the chicken stock liquid a little the second time (about 2.75 cups instead of 3). Also used lime juice in place of lemon. I prefer lemon.

Excellent recipe! Had to use bottled lemon juice as that was all I had but still great. Made it to go with pork chops.

Very good, added more garlic and I only used two cups chicken broth. also turned the broiler on for the last 3 minutes.

These were great but I did make changes. I don’t think you need 3 cups of broth as this is too much. Too begin with, I used all the ingredients plus I used 3 lemons instead of two. I added a teaspoon of fresh garlic and a tbsp of Greek seasoning. I marinated the potatoes in the mixture for two hours before I put them in the oven. I would also watch the potatoes as all ovens are different. Next time I will bake them for 45-50 minutes only.

Great reviews from family. Very delicious and tastes like Jimmy the Greek's roasted potatoes. Next time I will serve with tiziki sauce.

I Mahe this for my family and roasted chicken beasts with potatoes. OMG it turned out great...??????

So, a friend from work who owns a Greek restaurant gave me this recipe but I didn't write it down. Then, when I want to make them of course she doesn't answer her phone so just going on memory I found this recipe and it is exactly the same. This is absolutely delicious

The best lemon potatoes!

it was good but not outstanding (like the ones they serve at my local greek restaurant). Still I would make them again adding more condiments and lemon.

Made exactly as written and we might be addicted to these potatoes. The lemon juice really makes a difference. I used unsalted chicken broth and the only change I would make in the future would be to halve the amount of salt called for. Will make these potatoes again. Thanks for the recipe!

Loved the flavors, definitely have to use fresh lemon juice as opposed to bottled. Also added minced garlic to the mixture. After an hour of cooking, I broiled for an additional 5 minutes after adding some Parmesan cheese and a sprinkle of some more fresh lemon juice.

I loved this recipe - we served it with bbq'd lamb Perfect

I made this recipe exactly as instructed and it was delicious! Lots of lemon flavour just like I like it! I will definitely make these again!

They were perfect!

Made exactly as described and it was awesome! Kept in the oven a little longer to get them a little more crispy!

Made this for a pot luck, wow just love them. Going to make them again for a diviner’s party.

I even messed them up ( I totally forgot the chicken broth) and they were GREAT!! So I am going to remake them again tonight and I'm sure they will be even more amazing. If you like Greek lemon potatoes, this is your recipe.

INCREDIBLE!

Superb, pretty much as here. The only change I made was to add more oregano and reduce the chicken stock to about 2 cups. I don't get the comment from one reviewer about eliminating the lemon - this is a classic Greek recipe which would be something very different without it. As long as you don't overdo the lemon juice, it gives a fantastic tang to the finished dish. Goes beautifully with souvlaki, lamb or any Greek meat dish, and of course a glass of retsina!

Fabulous! Just like in Greek restaurants!

Made this last night as per recipe. was fantastic!

The best! Double the oregano! That's about it. Tastes even better if you let it marinate for a few hours before cooking. Family favourite.

This recipe is so good! We found out that our stock contained MSG and tried making the potatoes without it, but it just wasn’t the same. We recently found an organic, MSG free stock which is better, but still not the same.

I like it, but I would cut the lemon from 2 to 1. I found out tonight that juice from 2 lemons made my potatoes too tangy and acidic.

My ex-husband is Greek and I really miss the food! These are amazing! I added carrots to mine.

So good!

Reduced the salt by 1/3 and doubled the oregano. Delicious! Perfect texture and lemon flavor.

I followed recipe exactly, I love any kind of roasted potatoes. This recipe made a nice change to the ones I usually use. I really like the addition of the lemon. Nice fresh taste thank you for sharing Koko

Love to make these!

Simple & delicious. Will now be a regular in our house.

Halved recipe and was excellent.

I tossed the potatoes in the oil lemon mixture and let them marinate for a few minutes before putting them in the oven. To get some browning on them, I bumped the temp to 450 for an extra 15 minutes at the end. Very lemony ... just like from a greek restaurant!

Great and easy. My husband who just loves these potatoes said as good as our favorite Greek restaurant. A keeper.

Easy and very tasty. Made with chicken svoulaki kebabs.

So, I didn't weigh them but used about 8 yellow-fleshed potatoes and Realemon (equal to 2 lemon's worth). My broth didn't evaporate, but the potatoes tasted exactly as I'd hoped! I may cut down a little on broth next time.

I substituted turkey broth for the chicken broth since that's what I had in the house. It was really good!

First time making these and we all loved them, wouldn't change a thing. This will be my go to recipe. Thanks for posting.

I made this recipe twice now. My husband loves it so much! Tastes just like the restaurants! Amazingly easy and that makes me happy as I am not a chef by any means. The ingredients are mostly things you already have too! So perfect !

These were easy to make and tasted just like the potatoes we got at the Greek festival! Will definitely make these again.

I did nothing different and my entire family loved it!

I used less oil, added fresh garliic, basil, dill, and sometimes add greenbeans and kilbasa or sausage. Also, I added feta at the end.

These were a bit disappointing. Not tons of flavor.

Very yummy, I didn't change a thing Easy to make as well. My husband asked what I did to the potatoes, he devoured them. Will be making again

Everyone loves these potatoes. When my friends make a Greek meal everyone gushes over them. This last time a friend encouraged me to make two pans to make sure the was enough and some left over. I changed out the chicken broth for veggie broth due to a friends allergy, but it still tastes great!

I made some changes to the recipe and added some chili and more spices and herbs into it. It was absolutely fantastic and tasted just like an authentic Greek restaurant in my neighbourhood. I recommend this recipe 100%!!!

Yummy!

This has become a favorite in my family. I get requests at least 3 times a week to make it.

Pretty tasty but way too salty as is. I used powdered chicken broth and the 2 tsp of salt. Next time I’m going to do a half tsp of salt as the broth is more than enough.

This was my first time making it and we all loved it. Definitely will make it again. Easy as well! Highly recommended,

We used only one lemon. It must have been really fresh because my family found the potatoes too lemony. I would cut back on the lemon next time and/or maybe add some garlic.

3 cups of broth seemed too much, but I tried it, and it worked great. The potatoes were highly flavorful. Next time I'd cut down the lemon juice just a little bit and leave everything else the same.

The secret to this recipe is the ratio of olive oil to lemon to salt. Get it right and it is very yummy, get it wrong and it can be too bland or too bitter. For consistency, I prefer using bottled lemon juice these days, no surprises that way.

No changes, I am making it again! :)

Made it with the apple butter pork loin,,,loved them both,,,will for sure make them both again..

We love Greek and I make it at least once a month. I found these potatoes too bitter, perhaps it was my lemon. The only changes that I made was to half the recipe and add garlic.