Crispy Roasted Lemon Greek Potatoes


Out of all the ways to eat potatoes these are our all time favourite.

They are salty, citrusy, garlicky and packed full of flavours that compliment each other (what more could you want). 

Servings 6 servings
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins


  • Oven
  • Stovetop
  • Large Frypan
  • Large Baking Tray
  • Chopping Board
  • Chopping Knife
  • Measuring utensils for the following: 1 cup, 1/2 cup, tbsp and tsp
  • Stirring utensil


  • 10 medium sized potatoes
  • 1/2 cup dry white wine
  • 1/2 cup lemon juice
  • 2 tbsp fresh thyme
  • 2 tbsp fresh rosemary
  • 2 tbsp fresh oregano
  • 4 cloves garlic
  • 1 tsp lemon zest
  • 2 cups chicken stock


  • Cut your potatoes in half lengthways and transfer to a sauecpan.
  • Add in the rest of the ingredients except the lemon zest and bring to a boil. Then reduce to a simmer, put the lid on and cook potatoes until they are soft (you should be able to easily stick a fork through them), about 20-25 minutes.
  • Preheat your oven to 200°C.
  • Transfer your potatoes along with any excess liquid to a baking tray and roast them in the oven until they are golden and crunchy about 15-20 minutes. Sprinkle lemon zest over the hot potatoes and serve.


Vegan Chicken Stock?


We use Massel Chicken Plant Based Stock Powder All you have to do is put 1-2 teaspoons of powdered stock into your water and stir to mix through, adjusting for flavour. 

Course: Side Dish

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