Ellinikos Lemoni Patatas (Greek Lemon Potatoes)

"These are absolutely delicious, and easy to prepare!"
 
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photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by the4cowens photo by the4cowens
photo by Bonnie G #2 photo by Bonnie G #2
photo by DeidreJane photo by DeidreJane
photo by Lorac photo by Lorac
Ready In:
1hr 25mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
  • Let them stand in water while preparing sauce.
  • Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.
  • Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.
  • Preheat oven to 400 degrees.
  • Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval.
  • Roast for 1hr 10min, turning occasionally.
  • There should be plenty of sauce left over after roasting.
  • You can put these under the broiler for 5 minutes to crisp them up if you prefer.

Questions & Replies

default avatar
  1. luann o.
    Do you marinate potatoes 2 hours in the fridge?
     
  2. Joanna K.
    I don't use meat stock.. and I don't have any veggie stock (soup) at the moment. Is there a mix of herbs or something I can mix with water instead?
     
  3. karenebenal
    How can I print a recipe?
     
  4. gjeff.patterson
    Are russet potatoes ok to use?
     
  5. Della J.
    Hi Anthony - could you please share the meat recipe that is in the picture next to the Ellinikos Lemoni Patatas (Greek Lemon Potatoes)! Thanks!!
     
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Reviews

  1. mishimoo
    These are phenomenally good and I don't like most potato dishes. I don't follow the measurements exactly, just put in what I think is the right amount of ingredients according to how many potatoes I am cooking. I find that parboiling the potatoes makes them taste 1000% better too. They are also just as good if you don't marinate them. I would eat these every day if I could be bothered cooking them every day! Delicious hot or cold.
     
  2. wronskian
    there's a greek restaurant that i often eat at, and their lemon potatoes are perfect. i've been searching for a recipe that yields a similar result for a long time now, and this one has come the closest. i made the following modifications: - more lemon juice - vegatable broth instead of chicken broth - fresh oregano instead of dried - no garlic (the ones i'm after don't have garlic in them) - marinaded the potatoes overnight instead of just 2 hrs the result was tasty, but still not "it". they were nice and crispy, but just not sufficiently tangy and flavourful. i'm definitely going to try this one again though, as i'm certain that with a few more tweaks this recipe will deliver the potatoes that i'm after. here's what i'm going to try, in addition to the mods i already made: - prick the potatoes with a fork before marinading them (maybe this will help them soak up more flavour?) - save a little extra lemon juice to baste the potatoes with partway through cooking or: - boil the potatoes slightly before marinading them (they will likely soak up more flavor if they are softened first)
     
  3. TexasDevin
    I created an account here just to review this dish. I'm an ultra-distance runner and I have footraces of up to 100 miles at a time. As such, I need a constant source of easy carbs that taste good while out on the trail. I have found this recipe to be exactly what I need while taking walking brakes during races. I swap in vegetable stock to keep it vegetarian friendly and I double the recommended salt to replenish stores that are lost while running, but aside from that I use the recipe as-is and it hasn't let me down yet.
     
  4. Parisma
    Sensational! Have just cooked these wonderful, tasty potatoes and cannot believe how good they were! Halved the recipe and only had time to marinate for 1/2 hour and then I forgot to turn the fan on in the oven so put them in the microwave for 10 minutes, then cooked them in a hot oven for another 40 minutes! Wow the best potatoes I have ever eaten.
     
  5. K9 Owned
    Awesome potatoes!! I cut the recipe in half for two of us and cooked them in a 9 x 13 pan anyway. They cooked beautifully but there was very little sauce left due to the larger pan. I'd increase the marinade by 25% next time. I also used the broiler to crisp them up. I love this method - real roast potatoes without the fat generally required. Thanks for sharing this gem.
     
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Tweaks

  1. Michael G.
    Increased garlic, cover with foil for first 30 minutes of cook time
     
  2. wronskian
    there's a greek restaurant that i often eat at, and their lemon potatoes are perfect. i've been searching for a recipe that yields a similar result for a long time now, and this one has come the closest. i made the following modifications: - more lemon juice - vegatable broth instead of chicken broth - fresh oregano instead of dried - no garlic (the ones i'm after don't have garlic in them) - marinaded the potatoes overnight instead of just 2 hrs the result was tasty, but still not "it". they were nice and crispy, but just not sufficiently tangy and flavourful. i'm definitely going to try this one again though, as i'm certain that with a few more tweaks this recipe will deliver the potatoes that i'm after. here's what i'm going to try, in addition to the mods i already made: - prick the potatoes with a fork before marinading them (maybe this will help them soak up more flavour?) - save a little extra lemon juice to baste the potatoes with partway through cooking or: - boil the potatoes slightly before marinading them (they will likely soak up more flavor if they are softened first)
     

RECIPE SUBMITTED BY

I am part of a family deeply rooted in food and cooking. My 2 grandmothers were in the restaurant and food service industry for years. Our family get togethers were like Royal banquets. Growing up in a multi-ethnic family, (Greek-Hungarian-German-Italian + ) we were blessed with a vast array of foods. I am passionate about making the family recipes today, and passing them on to my children. Cooking is an artform, not to be taken lightly. All if the prepared food you can buy today is overpriced, not really good for you, and to say the least, quite unsavory. People need to take the time to make the old family recipes from the heart, "soul food" if you will. Always use fresh ingredients, dont be afraid to buy the best. If you can, go out of your way to an ethnic grocer, and buy from them. Chances are, their ingredients will make your recipes taste even better.
 
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