These authentic Greek lemon potatoes (Patates Lemonates) deliver the perfect combination of crispy edges and tender, flavor-packed centers.
The 80-minute roasting process creates an irresistible golden crust while allowing the potatoes to soak up bright citrus notes and Mediterranean herbs.
This classic Greek side dish requires just 10 minutes of prep time and yields consistently delicious results that will transport you straight to a sunny taverna.
Whether served alongside grilled meats or as part of a vegetarian feast, these crispy potatoes are guaranteed to become a family favorite.
Ingredients for Greek Lemon Potatoes
- Potatoes: 7 large Maris Piper potatoes, perfect for achieving crispy exterior
- Garlic: 3 cloves, minced, adding aromatic depth
- Olive Oil: 150ml (3/4 cup), ensures golden crust
- Water: 150ml (3/4 cup), helps create perfect texture
- Oregano: 1 tablespoon dried, authentic Greek flavor
- Lemon Juice: From 2 fresh lemons, adds zesty brightness
- Semolina: 1 teaspoon, secret ingredient for extra crispiness
- Seasoning: Salt and freshly ground pepper to taste
Step-by-Step Instructions
- Preparation: Preheat your oven to 200C/400F for optimal crispiness
- Potato Prep: Cut potatoes into even wedges and arrange in a metal roasting pan
- Mix Coating: Combine olive oil, water, garlic, oregano, lemon juice, and semolina in a bowl
- Season: Pour mixture over potatoes, add salt and pepper generously
- Initial Bake: Cook for 40 minutes until first golden crust forms
- Mid-Bake Flip: Turn potatoes, sprinkle with extra oregano
- Final Bake: Return to oven for 30-40 minutes until perfectly crispy
- Moisture Check: If needed, add 1/4-1/2 cup hot water or lemon mixture if pan becomes dry
Cooking Techniques
The magic of these Greek lemon potatoes comes from two special tricks. First, adding semolina creates that amazing golden crust everyone loves.
Second, the two-stage baking process lets the potatoes soak up all those tasty lemon and garlic flavors while getting super crispy.
Don’t worry if they look very brown – that’s exactly what you want! Just keep an eye on the liquid level and add a splash of hot water if needed.
Quick Substitutions
Can’t find Maris Piper potatoes? Any starchy potato like Russet or Yukon Gold will work great. If you’re out of semolina, try using fine cornmeal or even regular flour – though semolina gives the best crunch.
Fresh oregano can replace dried (use 3 tablespoons instead of 1), and bottled lemon juice works in a pinch (about 6-8 tablespoons).
Serving Suggestions
These crispy potatoes are a perfect match for grilled meats, especially Greek-style lamb or chicken souvlaki.
They’re also amazing with a big Greek salad and some tzatziki sauce for dipping. For a casual meal, serve them hot from the oven with crumbled feta cheese on top and some extra lemon wedges on the side. They’re so good, you might want to double the recipe!
Storage Tips
While these potatoes are best fresh from the oven, you can keep leftovers in the fridge for up to 3 days. To reheat, pop them in a hot oven (200C/400F) for 10-15 minutes until they’re hot and crispy again.
Skip the microwave – it’ll make them soggy. These potatoes don’t freeze well, so plan to enjoy them within a few days.
Crispiest Greek Lemon Potatoes (Patates Lemonates)
Equipment
- large metal roasting pan
Ingredients
- 7 large potatoes (maris piper)
- 3 cloves garlic minced
- 150 ml olive oil (3/4 cup)
- 150 ml water (3/4 cup)
- 1 tablespoon dried oregano
- 2 lemons juiced
- 1 teaspoon semolina
- salt and freshly ground pepper
Instructions
- Preheat the oven to 200C / 400F
- To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
- Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned
- The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a nice golden crust around them. Don’t be afraid of over baking them- they will become even more delicious!