Typically, when you order a souvlaki dinner it comes with salad, tzatziki, rice, and Greek Lemon Potatoes.
Greek potatoes have a delicious lemon flavour, and if they’re done well, they’ll be fork-tender on the inside and crispy on the outside. It’s an easy potato recipe to serve as a filling side dish to grilled meat and fish.
Most Greek Lemon Potato recipes I found online include fresh garlic, but according to my Greek friend, Natale, there’s no garlic in Greek potatoes. I can understand why, the high heat of the oven would cause the garlic to burn and turn bitter.
To make these potatoes extra crispy, I’m using the same technique that I use for my breakfast home fries: par-cook the potatoes in boiling water and finish them in the oven. Cooking the potatoes this way makes them super crispy and it also allows you the option to start the recipe now and finish it later.
Tips for Greek Lemon Potatoes:
- I sprinkle the oregano on the potatoes after I’ve tossed them with lemon and olive oil. This makes the oregano stick to the potatoes, as oppose to falling to the bottom of the baking dish.
- Another great way to serve these potatoes: allow them to cool to room temperature and then drizzle with olive oil, a splash of lemon juice and some chopped fresh oregano.