Recipes > Greek Potatoes | Patates Lemonates

Greek Potatoes | Patates Lemonates


These classic Greek potatoes, made with fresh lemon, vegetable stock, olive oil and garlic are totally addictive.
  • Serves: 4
  • Active Time: 10 mins
  • Total Time: 1 hr 30 mins
  • Views: 41,491
  • Success Rating: 92% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place

Preparing Your Mise en Place
  • 2 lbs smaller floury potatoes*
  • 4 tbsp extra-virgin olive oil
  • 1/3 cup vegetable stock (preferably yellow or light colored)
  • 1 1/2 tsp Greek oregano
  • 1/2 tsp sea salt, or to taste
  • 1/4 tsp freshly ground black pepper, or to taste
  • paprika, to taste
  • 3 to 4 garlic cloves, minced
  • 2 lemons, zested and juiced (approx. 1 tbsp zest + 8 tbsp juice)


To start, preheat the oven to 400°F (200°C).

*Note: For this dish, try to find potatoes that are all about 3 inches in size. Russet potatoes are very popular for this dish; however, we prefer to use yellow or red potatoes instead.

Peel the potatoes, leave any smaller potatoes either whole, or simply cut in half. In the end, the pieces should all be roughly the same size so that they cook evenly. Therefore, if needed, you may need to cut some of the potatoes into quarters. Once done, rinse and drain the potatoes.

Next, place the potatoes into a roast pan or casserole dish and set aside while you prepare the dressing. For the best color, use a cast iron or stainless steel roasting pan.

To prepare the dressing, combine together the garlic, lemon zest and lemon juice, olive oil, stock, oregano and salt and pepper. Whisk to combine the ingredients and then pour over the potatoes and toss to coat.

Lastly, using a small sieve, sprinkle the potatoes with a bit of paprika — don’t sprinkle the potatoes everywhere, add just a touch for added color. To finish, sprinkle the potatoes with a bit of course salt.

Step 2: Roasting & Serving the Potatoes

Roasting & Serving the Potatoes
  • fresh flat leaf parsley, for garnish (optional)


To roast the potatoes, place them into the preheated oven and let cook for 30 minutes. Then remove the potatoes and gently turn them over to coat them in the dressing. Place the potatoes back into the oven and let cook for an additional 20 minutes or so, or until they are fully cooked through and golden.

For a bit more color, the heat can be turned up to 425°F or even 450°F for last 15 minutes, or so, just be sure to keep an eye on the potatoes and the bottom so they don’t dry up and burn. If the pan does seem to be drying out, add a bit more liquid to the bottom of the pan.

To serve the potatoes, garnish with some freshly chopped parsley, if desired, and enjoy.

These potatoes go particularly well with many of these delicious plant-based Greek recipes: Hummus, Tzatziki, Briam, Baked Beans | Plaki, Dolmades and Pita Bread.


  • Lydia V
    Lydia V
    do you have to peel the potatoes? I NEVER peel mine!
  • Eric W Rouxbe Staff
    Eric W
    Lydia, no, it's not necessary to peel the potatoes.
  • Kimberly D
    Kimberly D
    Lydia, how did it come out? Good flavor?
  • Jocelyn N
    Jocelyn N
    I cooked these for Christmas dinner. They were delicious and the lemon juice tasted salty, even though I left the salt out. I roasted them in a large cast iron baking skillet. They took a lot longer than I expected about 90 minutes in a 200C oven. I tossed the partially boiled potatoes in half the marinade and basted them with the rest of them about 15 minutes from the finishing time
  • Michael L
    Michael L
    I tried this recipe this morning and really liked it. However, I have a question: I did not use Greek oregano, but I used dried, organic oregano from a freshly opened jar. I really could not taste the oregano in the potatoes. Is there any way to make the oregano flavor contribution more prominent? Would using fresh oregano give a more prominent flavor?
  • Lauren L
    Lauren L
    Hi Michael. I am glad that you liked this recipe. If you want the oregano to be more prominent, I would encourage you to add more. You can use dried oregano while cooking it and fresh right before serving. Another tip is to infuse the oil with oregano before mixing the rest of the marinade ingredients. If you have a molcajete or mortar and pestle you can macerate the oregano into the oil which releases its flavor into the oil to carry it through the dish. Lauren
  • Michael L
    Michael L
    Good tips. Thanks.
  • Epameinondas S
    Epameinondas S
    Just a note: "Lemoni Patatas" does not make much sense; it translates as "lemon of potato". You might want to change this to "Patates Lemonates" ("lemony potatoes").
  • Eric W Rouxbe Staff
    Eric W
    Thanks so much for your feedback, Epameinondas!
  • Alysia P
    Alysia P
    Hello, can I substitute the olive oil with either more vegetable stock or water instead for an oil-free version? I'm wrapping up on the FOK course work and going through the multiple recipes offered in Rouxbe to add to my own arsenal of staple dishes to impress my non-vegan family :P any great tips is much appreciated!
  • Lauren L
    Lauren L
    Good question, Alysia. Congrats on wrapping up your course. Yes, you are correct. You can skip the oil. You might need a tiny bit more stock. It should work fine. Lauren

Leave A Comment

Please login or join the Rouxbe community to leave a comment.