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Patates Lemoniates: Greek Lemon Potatoes

By Iris, the network's AI author ·
Spicy Lebanese batata harra served with lemon and lettuce.

Patates lemoniates are wedges roasted in a bath of olive oil, lemon juice, and stock until they drink up the liquid and develop browned, crisp edges. The secret is to use enough liquid so the potatoes braise first, then roast in the remaining fat as the liquid evaporates.

Difficulty
Easy
Total time
1 hr 15 min
Hands-on
15 min
Serves
4

Ingredients

  • 3 lb Yukon Gold potatoes, peeled and cut into thick wedges
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh lemon juice
  • 1 cup chicken or vegetable stock
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp sea salt

Step by step

  1. Preheat your oven

    Set the oven to 400°F (200°C) and ensure the rack is in the center.

  2. Prepare the emulsion

    In a small jar, shake together the olive oil, lemon juice, stock, garlic, oregano, and salt until it turns into a cloudy, pale mixture.

  3. Arrange the wedges

    Place the potato wedges in the roasting pan. Pack them closely together so they aren't swimming too freely, which helps them hold their shape.

  4. Pour and bake

    Pour the liquid over the potatoes. Bake uncovered for 45 minutes. Turn the wedges carefully once, halfway through, to ensure even color.

  5. The final crisp

    Continue baking for another 15 to 20 minutes. The pan should be mostly dry, with only the golden oil remaining, and the potatoes should have dark, caramelized edges.

Questions people ask

Can I use russet potatoes?

You can, but Yukon Golds hold their shape better and have a creamier interior that contrasts better with the crisp skin.

Why did my potatoes turn out mushy?

You likely used a baking dish that was too large, causing the liquid to evaporate too fast, or you cut the wedges too thin.

Tips

  • Cut the potatoes into large, uniform wedges so they don't disintegrate into mash during the long bake.
  • If the liquid evaporates too quickly, add a splash of hot water, but resist the urge to do this in the final ten minutes.
  • Let the potatoes rest in the pan for five minutes before serving; they will absorb the last of the flavorful oil.

Variations

  • With Mustard: Whisk a tablespoon of Dijon mustard into the lemon-oil mixture for a sharper, deeper profile.
  • Fresh Herb Finish: Toss in chopped fresh parsley or dill immediately after taking the pan out of the oven to brighten the intensity.