Greek Lemon Potatoes (Authentic Recipe with Idaho® Potatoes)

This lemon Greek potato recipe is as authentic as it gets. For this recipe I used the best Idaho® potatoes roasted in a very flavorful liquid based on chicken broth, extra virgin olive oil, lemon, garlic and dried oregano. This is the perfect side dish for the upcoming Easter holiday or even for a quiet evening of Greek food at home.

I collaborated with Idaho® Potato Commission to bring you this amazing Lemon Greek Potato Recipe with Idaho’s Finest Potatoes®.

Potatoes: the staple food in most homes across Europe

It may sound crazy, but I grew up eating potatoes every single day! I suppose in the region I grew up in, potatoes were an ever-present starch like rice is in Asian countries. If we didn’t eat potatoes for dinner, we definitely ate them for lunch or breakfast. And lest you think they’re mutually exclusive, potatoes could be served for every meal.

Even though I grew up in Poland, I am certainly aware that the same was true in other European countries as well. Everywhere I traveled, potatoes were ALWAYS served in some way. I could eat potato pancakes in Germany, potato casserole in France, parsley potatoes in Hungary or lemon roasted potatoes in Greece. The point is… in Europe we LOVE our potatoes.

Personally, I often reflect on the fact that I come from “potato country,” which my husband always finds amusing. Therefore, working with potatoes and creating recipes that are reminiscent of my youth is like music to my ears.

Greek Lemon Potatoes – Perfect side dish for Easter (or any holiday)

Greek potatoes with lemon it’s one of those dishes I always order in Greek restaurants. I have been to Greece many times and would never skip them Greek potatoes. As a matter of fact, I tend to judge a restaurant by its quality Potatoes with lemon (my final test). They must be very tasty and soft inside with slightly crispy edges.

This recipe is one of the staples of Greek cuisine and can be found on every table both during holidays and on unremarkable weekdays. But as I write this post, we are approaching Easter and this recipe would be for your holiday table.

In Greece you may have these Greek potatoes with lemon served as a side to a leg of lamb and tzatziki. In fact, I’m aware that many American families also serve lamb for Easter dinner. So, if this is you, then I really have a gift for you – …. these Greek potatoes with lemon it could outshine your lamb. Alternatively, if you are a “spiral ham family”, guess what, these Greek potatoes will work well there too.

Idaho® Potatoes: A perfect pairing with Greek Lemon Potatoes

If you’re familiar with this blog, you already know that I’m a big believer in the mantra that great dishes come from great ingredients. For this lemon Greek potato recipe, you’ll want to use Idaho®’s Best Russet Potatoes. You need potatoes with a high starch content that also hold their shape. Although rust potatoes can be harvested in many states, you’ll find that the Idaho® Potatoes designation makes a huge difference. Idaho has ideal growing conditions, such as rich, volcanic soil, climate and irrigation; therefore the quality of the potatoes is indisputable.

Over the past two decades, potatoes have earned a bad reputation for being bad for the diet, and I’m happy to see that this school of thought is now completely debunked. Potatoes are actually super healthy. Idaho® potatoes are not only delicious but also super nutritious. They are fat-free, cholesterol-free, a good source of vitamin B6, dietary fiber, potassium, and vitamin C. In fact, they contain more potassium than bananas (which is extremely important to me, as we deal with high blood issues ). pressure in my family). If you want to see all the nutritional value of Idaho® potatoes check Here.

Also, if you find yourself with others questions about potatoes (e.g., how to store potatoes, how to minimize sprouting, etc.) I found Doctor Potato very useful. You can ask him a question or search through hundreds of already answered potato questions. Very useful!

For the reasons above, it was an obvious choice for me to use Idaho® Russet Potatoes in this amazing Greek dish side. Obviously the quality of the ingredients is always fundamental to creating an exceptional dish. Below, I’ll show you how to make it Greek roasted potato dish.

How to make Lemon Roasted Greek Potatoes

I’ve seen recipes where the author is determined to make them Greek-style potatoes very crunchy, but frankly that’s not their nature. They are cooked for an extended period of time in a liquid composed of broth, olive oil, lemon juice and flavorings and invariably soak it all up. They will become crispy on the edges when cooked, but that’s all.

To do Greek potatoes with lemon you will need:

• Russet Idaho® Potatoes
• chicken broth; or Chicken Concentrate with Water, or Vegetable Broth (for the vegan version)
  • TIP: Apparently the use of chicken paste, which has a deeper flavour, is widely used by restaurant chefs to add this unique “umami” flavor to potatoes – so if you have it on hand, you can use it at place of the broth;
• Olive oil;
• Lemon Juice;
• Garlic;
• Dried oregano;
• Salt;
• Semolina (this might be a surprise, but it will ultimately add that little crunch you might want from roasted potatoes)

Steps to prepare Greek lemon potatoes

Step 1: Preheat oven to 400F.

Step 2: Peel and cut Idaho® potatoes in half or quarters. Place them in the “9X13” pan.

Step 3: Combine chicken broth, olive oil, lemon juice, garlic and oregano (now is the time to check the saltiness of the liquid). Keep in mind that this is the liquid that the potatoes cook in and soak up all these flavors, so it needs to be well seasoned. If you taste it and it’s too bland, add more salt. I can’t give you the exact salt measurement as different broths tend to have different saltiness levels (you just have to taste it). If you want to use chicken paste, add a little at a time to the water until you reach the flavor level you prefer.

Step 4: Add the semolina to the liquid, mix well and then pour it over the potatoes. Cover the potatoes with cling film and roast them for 40 minutes.

Step 5: Remove from the oven, remove the foil, mix the potatoes and return them to the oven, uncovered, for 20-30 minutes, until much of the liquid has evaporated and the edges are slightly crispy.

Step 6: Remove from the oven and let cool slightly before serving. You can garnish with some parsley and a few slices of fresh lemon for an extra touch. Serve them on your Easter table and I swear they will have no competition!

For other recipes (there are MANY good ones) and all the advice, information, nutritional values ​​visit the Idaho® Potatoes Commission website.

Here is your printable recipe:

Other Greek recipes to try:

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