Greek Lemon Garlic Potatoes Recipe | Crispy Patates Lemonates

There are potatoes. And then there are Greek potatoes.

Golden and crispy around the edges, fluffy inside, and absolutely loaded with lemon, garlic, oregano and good extra-virgin olive oil, Patates Lemonates are one of those wonderfully simple Greek dishes where a handful of ingredients somehow become much more than the sum of their parts.

The secret is roasting the potatoes right in a mixture of Asteri Extra Virgin Olive Oil, fresh lemon juice, garlic and chicken broth. The potatoes soak up all that flavor as they cook, while a final blast of higher heat gives them those irresistible golden, crispy edges.

And yes, you should absolutely steal one directly from the roasting pan. Consider it quality control.

Prep & Cook Time: 75 minutes
Serves: 4

Ingredients

• 2 ½ lbs. starchy potatoes, such as Russet or Yukon Gold
• ½ cup Asteri Extra Virgin Olive Oil
• ½ cup fresh lemon juice
• 1 cup chicken broth
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 2 teaspoons Asteri Greek Salad Blend
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

For Serving

• Fresh lemon wedges
• Chopped fresh parsley
• A final drizzle of Asteri EVOO

Let's Make Some Potatoes

1. Get the oven hot.

Preheat your oven to 400°F. Choose a large roasting pan that gives the potatoes plenty of room. Crowded potatoes steam. We want them roasted, golden and glorious.

2. Prep the potatoes.

Peel the potatoes and cut them lengthwise into large, evenly sized wedges.

3. Give them a quick parboil.

Place the potatoes in a large pot of generously salted water. Bring to a boil and cook for 7–8 minutes.

You're not trying to cook them completely. They should just begin to soften around the outside.

4. Rough them up.

Drain the potatoes very well, return them to the pot and give the pot a few gentle shakes.

This roughens the surface of the potatoes and creates all those little craggy edges that become beautifully crispy in the oven.

Do not underestimate the shake.

5. Make the lemony roasting mixture.

In your roasting pan, combine:

• Asteri EVOO 
• Fresh lemon juice
• Chicken broth
• Garlic
• Oregano
• Salt
• Black pepper

For an extra Asteri Kitchen twist, add a little Asteri Greek Salad Blend as well.

Stir everything together.

6. Into the pan.

Add the potatoes and turn them several times so they're completely coated in the lemon, garlic and olive oil mixture.

Arrange them in a single layer with a little breathing room between them.

7. Roast.

Roast at 400°F for 35 minutes, turning the potatoes halfway through so they cook and brown evenly.

Don't worry if there's still liquid in the pan. That's where the magic is happening.

8. Now make them crispy.

Increase the oven temperature to 425°F and continue roasting for another 20–25 minutes, or until the potatoes are deeply golden with crispy edges.

For even more color, move the pan to the upper oven rack for the final 5 minutes.

9. The hardest part: wait.

Remove the potatoes from the oven and let them rest for about 5 minutes.

Taste and adjust with additional salt or a squeeze of fresh lemon if you'd like.

Spoon some of those glorious lemony, garlicky pan juices over the potatoes and finish with chopped parsley and a drizzle of Asteri EVOO.

Then stand back.

A Few Asteri Kitchen Secrets

Choose the right potato.
Russets will give you especially fluffy centers and crispy edges. Yukon Golds are slightly creamier but equally delicious.

Don't skip the parboil.
Those few minutes in boiling water soften the outside of the potatoes and help create the texture we're after.

Rough edges are your friend.
That little shake after draining isn't just for fun. The roughed-up surfaces become wonderfully crisp as they roast.

Give them some room.
Use your largest roasting pan. If the potatoes are piled on top of each other, they'll steam instead of roast.

Want more lemon?
Rather than adding substantially more lemon juice to the roasting liquid, squeeze fresh lemon over the finished potatoes. You get a brighter, fresher lemon flavor without interfering with the crispiness.

And don't waste those pan juices.
Spoon them over the potatoes just before serving. They're basically liquid Greek sunshine.

What to Serve with Greek Lemon Potatoes

These are fantastic alongside roasted chicken, grilled lamb, pork, steak or simply a big Greek salad.

But they're also perfectly capable of becoming the main event.

Put a platter in the middle of the table with some feta, warm pita, olives and a Greek salad and call it dinner.

Nobody is going to complain.

The Asteri Kitchen Verdict

Simple ingredients. Big Greek flavor. Crispy edges. Lots of lemon.

Exactly how a potato should behave.

Καλή όρεξη! — Kali Orexi!

From the Asteri Kitchen — where Greek tradition occasionally meets questionable supervision.

Nutrition

Approximately per serving:

Calories: 320
Fat: 14g
Carbohydrates: 42g
Fiber: 4g
Protein: 5g

Nutrition information is an estimate and will vary depending on the specific ingredients used.