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Greek Lemon & Garlic Roasted Potatoes

A simple yet delicious side dish, these oven-baked potatoes are enhanced by fresh lemon, aromatic garlic, and fragrant oregano. Roasted until golden-crisp on the outside and tender in the centre, they bring a burst of Mediterranean sunshine to your table.
4 people
1 h

Ingredients

  • 1 kg Queen potatoes, cut into wedges.  
  • 300 ml vegetable/chicken stock/broth 
  • 2 Tbsp olive oil 
  • 1 lemon, zest 
  • 2 lemons, juice 
  • 4 garlic cloves, finely grated or chopped 
  • 1 Tbsp dried oregano 
  • 1 Tbsp fresh thyme 
  • Sea salt & pepper 
  • Lemon wedges & fresh oregano/thyme to garnish (optional) 
Main
  • 1 kg Queen potatoes, cut into wedges.  
  • 300 ml vegetable/chicken stock/broth 
  • 2 Tbsp olive oil 
  • 1 lemon, zest 
  • 2 lemons, juice 
  • 4 garlic cloves, finely grated or chopped 
  • 1 Tbsp dried oregano 
  • 1 Tbsp fresh thyme 
  • Sea salt & pepper 
  • Lemon wedges & fresh oregano/thyme to garnish (optional) 

Method

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Preheat oven to Gas Mark 6, 200°C (400°F). 

To prep the potatoes 

Cut potatoes into thick wedges. Place potatoes in a roasting tray with all the other ingredients, stock, olive oil, lemon zest, lemon juice, garlic, oregano, thyme, sea salt & pepper. Toss well. 

To bake the potatoes 

Roast for 30 minutes in the oven at 220C. Turn potatoes gently, roast for a further 25 minutes until the liquid is mostly absorbed by potatoes/evaporated. 

Increase heat in the oven to 220C until potatoes are golden and a bit crispy on the edges. About 5 minutes. 

To Plate up 

 Transfer potatoes gently to a serving platter. Drizzle over the reduced garlic pan juices. Serve, garnished with lemon wedges and oregano if desired. Discover a new way to enjoy delicious potatoes as a side dish or to be shared at family and friend’s gatherings. 

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Method

Copy Text

Preheat oven to Gas Mark 6, 200°C (400°F). 

To prep the potatoes 

Cut potatoes into thick wedges. Place potatoes in a roasting tray with all the other ingredients, stock, olive oil, lemon zest, lemon juice, garlic, oregano, thyme, sea salt & pepper. Toss well. 

To bake the potatoes 

Roast for 30 minutes in the oven at 220C. Turn potatoes gently, roast for a further 25 minutes until the liquid is mostly absorbed by potatoes/evaporated. 

Increase heat in the oven to 220C until potatoes are golden and a bit crispy on the edges. About 5 minutes. 

To Plate up 

 Transfer potatoes gently to a serving platter. Drizzle over the reduced garlic pan juices. Serve, garnished with lemon wedges and oregano if desired. Discover a new way to enjoy delicious potatoes as a side dish or to be shared at family and friend’s gatherings.