Greek Lemon Potatoes Recipe (2024)

This recipe seemed familiar to me, like I had seen it before under a different name. Then I made it and realized, it was "Satan's Recipe for Burnt Potatoes and Ruined Sheet Pans." Proceed with caution. The high oven heat and long cooking time evaporates the liquid (for what it's worth, my sheet pan had no problem containing the potatoes and liquid, so don't worry about that - you have bigger problems here) and the sugars from the lemon juice scorch and burn. Use a lower temp, and watch closely.

This is a new favorite. I make it as written. Yes the stock is essential and yes you can substitute vegetable stock and make this vegan. Everyone I serve it to asks for the recipe. I just read all the “helpful” comments and am surprised to see so much concern over the mess. It is totally worth the five minutes it takes to scrub the pan. Just let it soak first. Besides, it’s a sheet pan, not a bed sheet. It’s supposed to look like it’s been used.

Frankly, this recipe works even better to simply toss the potatoes in the lemon juice and olive oil, add the seasonings, and roast on a baking sheet. Skip the stock altogether. The stock doesn't add all that much flavor anyway.

Love this recipe, but the potatoes are so much better when you let them marinate in the liquid for a few hours before baking. That way, the lemon flavor infuses completely through each piece, just like at good Greek restaurants.

You can use a casserole dish, but the potatoes may not get as browned. A half baking sheet can fit 1.5 cups of liquid; to make the sheet sturdier for moving to the oven, stack two baking sheets.

Toss everything in a large bowl then transfer to the sheet pan for less mess. Add a tablespoon of flour to the mix for crispier potatoes.

Better effect if potatoes par boiled in a stock / white wine / garlic mixture, drizzled in olive oil, allowed to cool then fast roasted at 220C until crisp. Chopped fresh Rosemary, Sage or Oregano added during roasting .

Love the "Satan's Recipe." I laughed out loud!!! Seriously, the best suggestions are to toss the potatoes in the seasonings then bake.

.5 olive oil.5 chicken stock.5 lemon juice1.5cups liquid That’s needs a roasting tin not a rimmed baking sheet.

I just made this in two Pyrex casserole dishes, and it came out beautifully.

Add a slight sprinkling of corn starch to the potatoes once in the pan. Guaranteed crispness!

Amatuer question here- pouring a cup and a half of just free liquid into a rimmed baking sheets seems like a bold move, especially since my pan tends to warp past 425. Would it be ok to combine ingredients and toss in a large bowl instead? I'm assuming all that liquid is to keep everything moist during that long roast at high temp, but it sounds like a mess waiting to happen.

I lined my baking pan with foil, tossed the potatoes/liquid in a bowl, and then followed the recipe as written. I thought it was simple, lovely, and easy. Will make again.

I spent two years finding the perfect potato recipe.This. Is. It.

Just use a shallow roasting pan. Or get better baking sheet. Go to your favorite online store and look for "Aluminum Commercial Baker's Half Sheet". They are inexpensive, do not warp, and will likely outlive you (unless you are very very young!)

The temp is too high and the potatoes came out burnt. I will look elsewhere for a recipe for this dish.

My Greek relatives often added a touch of tomato paste or dare I say…ketchup!

Lemony and delicious! The baked on bits were also good but the pan does need to soak.

This recipe is beyond perfection. It was the star of our meal. Can't wait to put it into heavy rotation. Made it a few hours ahead and broiled for 7 mins pre-dinner to heat up and re-crisp. Ali's recipes hit every single time.

Pretty much the disaster another reviewer described. The potatoes might have been good since they were soft inside if it wasn’t for the charcoaled exterior. Likely won’t make this disaster again. Either the oven is way too hot or the time way too long. Not to mention the use of olive oil is way past its smoke point. Thanks but no thanks.

As with all beloved recipes, this one has many variations--thanks to all for the suggestions. I love pretty much all roasted veg, though I'm limited to 425F or less. My question is, what is the rationale for tossing the veggies to coat on the baking pan rather than in a bowl? It's obviously harder and messier that way, but is there a good reason to go for it anyway?

This is very similar to my Greek mother in law’s terrific lemon potatoes. A few tweets to consider: yes, use all the liquids included in this recipe but put everything in a Pyrex casserole pan. Keep oven temp lower—350–and bake a little longer, over 60 minutes to 1.25 hours (check). This way, the liquids soak into the potatoes and you’ll still get crispy outside, soft/fluffy inside.

As a Greek woman, these potatoes are canon. But the truly canonic dish always has a whole chicken on top, coated in the same oil/oregano/salt/pepper, and let its drippings play with the potatoes. I like a deeply roasted chicken, closer to 1.5 hours so it falls off the bone. You can add broth if the pan gets dry. Use the largest casserole pan or roasting pan you’ve got.

I wonder what life is like for people who are so fearful of a cup of liquid. I just tossed all the ingredients, as stated above (I had about a half cup of beef stock open, so I used that), in my air fryer, and they were perfection—everyone raved.

For baby potatoes, less time about 45min. Or lower temp to 400

I have baby yukon golds-- do I have to peel them? Cooking Easter dinner for 12 tomorrow.

Excellent beyond words. I like using Better Than Bouillon to kick up the flavor a bit. Don’t skip on the oregano! And add some lemon zest for a final touch

I made this using much less oil, and in a Pyrex glass casserole dish. By the halfway mark, the liquid was close to gone, so I flipped the potatoes and cooked ten more minutes. Tasted great. Next time I will add some flour as suggested by other comments.

1/2 cup chicken broth1/4 cup oil1/4 cup lemon juice

I'm Greek. Never in my 80 years have I been in a Greek home kitchen and seen potatoes cooked like this. All wrong.