Authentic Greek Lemon Potatoes are soft and mellow, soaked through with bright lemon, good olive oil, garlic, and plenty of oregano, as they bake low and slow.

These Lemony Greek Potato Wedges are Patates Kydonates in Greek. Kydonates = Wedges (and I'm sure you've guessed that patates means potatoes).

Table Of Contents

How To Make
Potato Variety To Use
To Make Them Crispy
Serve With
Recipe

When it comes to Greek potatoes, they are almost always cooked until they get very mellow and soft, not roasted and crisp. Greeks (me included) like their food drenched in olive oil. And these tender and comforting potato wedges are no exception. They're melllow, juicy, and full of simple Mediterranean flavours.

-And a few Greek dishes with potatoes cooked the same way: Greek chicken and potatoes, Greek burgers and potatoes, and Pork chops with potatoes.

How To Make

To make authentic Greek lemon potatoes with oregano, peel and cut the potatoes into wedges. Then add them to a baking dish that fits them; don't overcrowd them.

Next, drizzle them with a mixture of mustard, lemon juice, and olive oil. Sprinkle with plenty of dried Greek oregano and season with salt and pepper. Coarsely chop the garlic cloves (I'm using 2; you can use as many as you like, or none at all). Toss the garlic into the baking dish or pan you are using.

Lastly, rub and mix everything all over the potatoes. Then spread them evenly and pour a small amount of water into the pan through the side so you don't rinse the potatoes.

Bake them covered until fork-tender and soft. Uncover and give a final roast. To give them a deeper colour and perhaps some crispness around the edges. When you take them out of the oven, there should be only a thin layer of olive oil left at the bottom of the pan.

Potato Variety To Use

Russet potatoes and Yukon Gold are the best options for this recipe. They are both starchy and absorb liquid nicely. Russet will keep softer, which is the aim of this recipe, while Yukon Golds have the potential to turn a little crisper than the others.

To Make Them Crispy

To keep all the flavours of Greek lemon potatoes yet make them roasted and crispy, you can boil them for 5 minutes, then drain. Place them on a parchment paper-covered sheet pan.

In a bowl, mix all the other ingredients (mustard, lemon juice, garlic, olive oil, oregano) and drizzle over the potatoes. It's best to use garlic powder rather than chopped garlic in this case, so it won't burn.

Spread the potatoes, leaving space between them. Season with salt and pepper, and bake until tender on the inside and crisp on the outside. Use the same temperature as instructed in the recipe below.

Serve With

These lemon potatoes are so flavorful that you can eat them on their own, with a big piece of feta cheese on the side or a Greek Salad. Sprinkle some extra oregano on top to freshen up its flavour if you like.

Greek lemon potatoes go with almost anything. You can serve them with fish like this Grilled Sea Bream, with meat dishes like Chicken Souvlaki, Crispy Roasted Chicken Quarters, Roasted Spatchcocked Chicken, Keftedakia (Fried Meatballs), or this juicy Roasted Pork Shoulder.

Recipe