Patates lemonates are on almost every Greek family table on Sunday: potato wedges roasted in olive oil, lemon juice, garlic and oregano until the edges turn golden and the centres soak up all the flavour.
The secret is simple: a generous amount of good extra virgin olive oil. The peppery, fresh taste of ELANTHÓS Koroneiki olive oil stands up to the lemon instead of disappearing into it.
- Prep time: 15 minutes
- Cook time: 70 minutes
- Total time: 85 minutes
- Yield: 4 to 6 servings
Ingredients
- 1.5 kg (3 lb) Yukon Gold potatoes, peeled and cut into wedges
- 125 ml (1/2 cup) ELANTHÓS Greek extra virgin olive oil, plus more to finish
- 125 ml (1/2 cup) fresh lemon juice (about 3 lemons)
- Zest of 1 lemon
- 250 ml (1 cup) chicken or vegetable stock, or water
- 4 garlic cloves, minced
- 2 tsp dried Greek oregano
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Fresh parsley, chopped, to serve
Instructions
- Preheat the oven to 220°C (425°F).
- In a bowl, whisk together the olive oil, lemon juice, stock, garlic, oregano, salt and pepper.
- Spread the potato wedges in a single layer in a large roasting pan. Pour the lemon mixture over them and toss to coat. The liquid should come about halfway up the potatoes.
- Roast for 35 minutes, then turn the potatoes over.
- Roast for another 30 to 40 minutes, until the liquid is almost fully absorbed and the edges are golden. If the pan dries out before the potatoes are coloured, add a splash of water.
- Finish with the lemon zest, chopped parsley and a drizzle of ELANTHÓS olive oil. Serve hot.
Tips for the best Greek lemon potatoes
- Use a waxy-starchy potato. Yukon Gold holds its shape while the inside turns creamy.
- Do not crowd the pan. A single layer lets the edges brown instead of steam.
- Finish with raw olive oil. A final drizzle adds the fresh, peppery aroma that cooking softens.
How to serve
Serve them with our lemon garlic herb chicken, grilled fish or roast lamb.
Frequently asked questions
Why are my Greek lemon potatoes soggy?
There is usually too much liquid or the pan is too crowded. Use a large pan, keep the potatoes in one layer and roast until the liquid is almost fully absorbed.
Can I make them ahead?
Yes. Roast them fully, then reheat at 200°C (400°F) for 10 to 15 minutes and add a fresh drizzle of olive oil before serving.
Make it with ELANTHÓS
ELANTHÓS is a 100% Koroneiki extra virgin olive oil from Filiatra, Messinia, and won Gold at CIOOC 2025, LIOOC and ATHENA 2025.
Pre-order the 2026 harvest, with a free VRIONIS balsamic glaze →