Nov 2, 2008

Roasted Lemon Potatoes

Here’s one of my shorter intros (now wipe that relieved look off your face!). Bought cod fish on the market and -with the crazy prices nowadays- wanted to turn it into a special dinner. Planned on serving the fish with a white sauce, maybe a hint of a fresh dill on top, some juicy and slightly crispy steamed baby carrots on the side and it needed a special potato side dish as well. Then all of a sudden it hit me! Greek roasted lemon potatoes. Of course!

Or better said; Ellinikos Lemoni Patatas.

Golden, steaming hot, roasted potatoes with a surprising lemon, garlic, herb and salt coating. Real tangy. Their flavor is spectacular and will pleasantly surprise you, especially when served alongside seafood.


2 pounds potatoes
4 tbsp olive oil
1/3 cup chicken broth
1 tsp oregano
1/2 tsp salt
coarse sea salt
paprika powder
3 garlic cloves
2 lemons


Preheat your oven to 400F (200C).

Start by chasing your potatoes. See what I have to deal with here? Here’s what you do; get down to the kid’s level and (using a firm and authoritative voice) tell him or her to hand over your photo material pronto. Hey now, it works for nanny Jo!

Now there’s a slight chance the kiddo won’t be the least bit impressed with this sudden bout of hardcore parenting. Don’t sweat it, there’s always the NBT route. Negotiate-Bribe-Threaten. I take to bribing! What can I say? I suck at this :)

Peel the potatoes, leave the smaller potatoes whole and cut the bigger ones in half (or even in three). Make sure all potatoes end up similary sized. Give them a good wash.

Give one of the lemons a wash also. We’ll be using its zest.

The zest is where all the flavor is, so grab a bowl and grate it. Make sure you don’t grate too far because the white pithy stuff underneath the yellow zest can be very bitter. Also add the juice of both lemons.

Get 4 tbsp oil, a really, really good pinch of black pepper, 1/4 to 1/2 tsp salt (no more than this), a heaping tsp oregano and 3 garlic cloves in there (grated or chopped of course). Oficially you’re supposed to use Greek oregano but well, I don’t have any, so this will have to do.

Now pour in 1/3 cup of chicken broth.

Give everything a twirl! See the action here? No, that’s not a bad focus, it’s really twirling. I do get slightly dizzy when I look at this photo for too long. Even though I know the flavor will be great, the dressing alone just doesn’t look all too appealing to me.

Transfer the potatoes to a baking dish. I absolutely love this cast iron baking dish, it looks so rustic. Believe me or not but I bought it on sale a little while ago for only E7.50 ($9.50).

Now pour the dressing on top and dig your hands in there, toss everything around to coat all the potatoes. No, don’t give me that look, you have to do it with your hands! It’s an unwritten rule.

Sprinkle a royal amount of coarse sea salt and some dried parsley on top. The sea salt will give a great crunch after they’re baked, the parsley just makes it look pretty.

Almost there! The last step is to up the colors a nudge. Use a small sieve to sprinkle a little paprika powder on top. This won’t add a whole lot of flavor but we don’t need the flavor, what we do need it for is to intensify the color of the golden crust we’re after in a simple way. Ok, so it’s cheating a bit, but hey, all is fair in love and cooking!

Put them in a preheated oven for 30 minutes, take them out, flip them over and put them back in for another 20 minutes. Check for readiness.

Serve with a royal amount of chopped fresh parsley sprinkled all over. Does this look good or what?

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    1. 1

      Those do look wonderful! I could sit and look at your photos all day. My family loves greek flavors, I will definately try these.

      Katie on Nov 3, 2008 @ 12:27 am Reply
    2. 2

      I could just reach into the screen to try a bite! Looks wonderful!

      Trixie on Nov 3, 2008 @ 1:21 am Reply
    3. 3

      Lemon potatoes are my favourite. These look absolutely spectacular!

      [eatingclub] vancouver || js on Nov 3, 2008 @ 5:53 am Reply
    4. 4

      Hey, is this recipe from William Sonoma’s Essentials of Mediterranean?

      Nabeela on Nov 3, 2008 @ 9:54 am Reply
    5. 5

      Nabeela, I’m Dutch and we don’t have Williams Sonoma here, so I honestly couldn’t tell you. I thought it was just a store? It’s a classic Greek recipe with not too many ways to prepare it (it’s just potatoes, lemon, oil and oregano:), so chances are it’s similar.

      Kay on Nov 3, 2008 @ 9:58 am Reply
    6. 6

      For once, I have everything on hand to make this – even some leftover ahi tuna …and leftover ahi is wonderful!

      re Williams-Sonoma… It is a store but they publish lots of recipes also – using their own premium ingredients and kitchen implements – making you want to buy, buy, buy!!! But variety of cuisine they share is wonderful. for their home page – there is a recipes link at the top if you are interested.

      Ann from Montana on Nov 3, 2008 @ 4:03 pm Reply
      1. …. and they’re on Pinterest too!  This will be my downfall, like I don’t spend enough time on Pinterest already ;)
        When you’re on their site, scroll down to the bottom to find the link to Pinterest.

        Guinan on Apr 12, 2014 @ 3:34 pm Reply
    7. 7

      Ann, thanks for explaining. I knew it was a store but didn’t know they also published recipes. Just peeked and oh boy, it’s a good thing they don’t have a store in the Netherlands. I could have really used the roasting tray today :)

      Gonna be cruising their recipes now!

      Kay on Nov 3, 2008 @ 4:13 pm Reply
    8. 8

      They look outstanding. I love, love, love roasted pototoes. Great photography as usual.

      Pam on Nov 3, 2008 @ 7:50 pm Reply
    9. 9

      Yum!! I wouldn’t have thought of putting lemon and potato together but it sounds fabulous. You should enter this one in the Potato Ho Down.

      Kristy on Nov 3, 2008 @ 8:38 pm Reply
    10. 10

      Erhhhmmmmmm Potato Ho Down?? What did I miss??

      Kay on Nov 3, 2008 @ 8:41 pm Reply
    11. 11

      Can you just come cook for me? Please?!

      We are now having roast pork, these potatoes and your carrot recipe from a couple days ago, for dinner. I can not wait! I’ll let you know how it turns out.

      Samantha on Nov 3, 2008 @ 9:13 pm Reply
    12. 12

      Just lemme grab the first flight out, Samantha :)

      Kay on Nov 3, 2008 @ 10:43 pm Reply
    13. 13

      I’ve been lurking around your blog for some time now. =) But I finally had to come out… I mean, everything on your blog looks so good (everything!), but MAN!!! This looks SO GOOD! Lemon Potatoes are already a favorite of mine, but you made them seem a thousand times more delicious! [drool]


      _ts of [eatingclub] vancouver on Nov 3, 2008 @ 11:57 pm Reply
    14. 14

      After my embarrassing comment about stuff and more stuff the other day, that does actually make me laugh, I thought I’d comment about your stuffed zucchini! I made two of your recipies today! Stuffed zucchini and this, both wonderful. My husband even loved the zucchini and he’s not much for dishes that have more than three ingredients! I love your pictures. They make me wonder how many windows you have in your kitchen!

      Heather W. on Nov 4, 2008 @ 4:17 am Reply
    15. 15

      These are amazing! I cheated and cut the potatoes a little smaller so they would cook quicker. Next time will make more because my husband and I were fighting over the last couple of slices. Can’t wait to make them again :)

      Samantha on Nov 4, 2008 @ 5:02 am Reply
    16. 16

      Mmmmm … they look so good. You’re killing my diet!

      mommyknows on Nov 4, 2008 @ 6:56 am Reply
    17. 17

      Heather, I actually have a fairly small window in my kitchen. Just one.

      Kay on Nov 4, 2008 @ 8:50 am Reply
    18. 18

      Mommyknows, sorry about that! At least we’re suffering together! :)

      Kay on Nov 4, 2008 @ 1:47 pm Reply
    19. 19


      I was thinking about making those potatos with the honey/thyme chops!

      Could you give me a tip on what dressing/sauce to have with it? (Preferably made of creme fraiche och sour cream)

      Robin on Dec 6, 2008 @ 1:22 pm Reply
    20. 20

      Hi! Just happened to click on a picture of yours from some website, and I am so happy that I did! These potatoes look amazing! I haven’t quite mastered roasted potatoes yet, but I will try again with your recipe! I love lemon, and I love potatoes! Yummy.

      WolfGangDiva on Dec 8, 2008 @ 2:34 am Reply
    21. 21

      That series of pictures is beautiful! I love these kind of simple recipes, and I can only imagine how good those potatoes were!

      Chocolate Shavings on Dec 10, 2008 @ 5:16 am Reply
    22. 22

      haha, your son is so cute! the potatoes look marvelous too. i’m definitely giving this one a try!

      gaga on Dec 10, 2008 @ 6:58 am Reply
    23. 23

      I’m a huge fan of potatoes – any type of potatoes – and those look delicious!

      I’m definitely gonna try your recipe (with veggie broth). I’m excited to give it a whirl – thanks :)

      PS I love those step-by-step photos; very cool!

      jd on Dec 10, 2008 @ 10:54 am Reply
    24. 24

      I clicked a link on Pioneer Woman, and am I glad I did! If I was on a deserted island, potatoes would be my food of choice. These look awesome (okay, a totally overused word, but it fits). Is there a place on your website that describes life in the Netherlands? Interested since I am about 75 Scandahoovian and my husband is largely Dutch, it is my desire to visit many of the countries of our heritage, and I enjoy reading about how life is where our ancestors came from. Thanks for the beautiful photographs and recipes-I’m bookmarking you.
      Warm wishes from the frigid Midwest :)

      Tami from Minnesota on Dec 10, 2008 @ 6:52 pm Reply
    25. 25

      Um, looking at my post-do you post day/month/year? It looks like I left the post in October versus December. Consider it a duh from me ……

      Tami from Minnesota on Dec 10, 2008 @ 6:53 pm Reply

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