Ellinikos lemoni patatas are the Greek version of baked potatoes. They combine crispy baked potatoes with a light lemon marinade for a fresh take on the classic side dish you’ll love!
I love Greek food with its bright lemony flavors and combination of herbs. Especially the oregano!
We eat a lot of it in our house.
My boys and I love crockpot Greek chicken and this Greek lemon rice dish.
So it’s no surprise these potatoes are a hit in our house too!
With bright lemon flavors and crispy skins, these take baked potatoes to the next level of delicious.
What are ellinokos lemoni patatas?
Ellinokos lemoni patatas are a popular Greek dish.
It translates roughly into lemon baked potatoes.
These super easy to make potatoes crisp up nicely in the oven and are bursting with fresh flavor.
Ingredients
Here’s what you’ll need to make this delicious dish:
- White potatoes – If you don’t have white potatoes, you could use Yukon gold or red potatoes.
- Lemon juice – Fresh has the best flavor, but bottled lemon juice works too in a pinch.
- Olive oil – I prefer extra virgin olive oil, but you could use a different olive oil variety.
- Minced garlic – Fresh garlic instead of dried garlic powder will give these the best flavor.
- Spices – Dried oregano and salt, and pepper to taste.
- Chicken broth – If you are making this vegetarian, you can use vegetable broth, or you can use reduced sodium chicken broth.
How to Make
Follow these steps for great tasting potatoes every time.
Start by scrubbing and rinsing the potatoes to remove any dirt or debris.
Once they are clean, chop the into equal sized piece and then add them to a large mixing bowl.
Then, add just enough water to the bowl to cover the potatoes and set them aside.
Now you can make the marinade by adding all of the remaining ingredients to a large zip lock bag and gently squeezing the ingredients together until they are just mixed together.
When the marinade is ready, drain the potatoes completely and transfer them to the marinade bag.
Then, seal the bag and remove any excess air as you do so.
Lay the sealed bag flat in the refrigerator for a minimum of 2 hours, flipping the bag an hour in.
Carefully transfer the potatoes and marinade to a 9×13 inches baking dish that’s at least 2 inches deep.
Bake the potatoes at 400° for 1 hour and 10 minutes.
As they bake, gently stir them twice.
For crispier potatoes, you can broil them for a few minutes when they are done baking.
Just keep an eye on them to avoid burning the potatoes.
Let the potatoes rest for 2 to 3 minutes before serving.
Storing Leftovers
You can store the potatoes in the fridge for up to about 5 days.
To store, transfer the potatoes into an airtight container or use plastic wrap to seal them in the baking pan.
To reheat, you can pop them back into a 325 degree oven for about 10 to 15 minutes.
You could also microwave them for 1 to 2 minutes.
Tips and Tricks
- Add 1 to 2 chopped chicken breasts and chopped fresh green beans to make it a meal.
- Skinning the potatoes is optional. Although it isn’t traditional, I almost always leave the peels on to get the added nutrients.
- Use fresh lemon juice for a brighter flavor.
- Add freshly grated lemon zest for an even stronger lemon flavor.
- If you want to make this vegetarian sub vegetable broth for chicken broth.
- You can skip the bag marinade by placing the potatoes and marinade in baking pan and covering with plastic wrap.
Other Greek Recipes You Might Like
Ellinikos lemoni patatas are one of my favorite ways to enjoy potatoes.
Make this bright side dish to perk up a chicken dinner and enjoy.
Looking for other Greek recipes?
Try these:
If you’ve tried this ELLINOKOS LEMONI PATATAS recipe, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Ellinikos Lemoni Patatas (Greek Lemon Potatoes)
Ingredients
- 3 lbs white potatoes
- 1/2 cup lemon juice
- 1/3 cup olive oil
- 2 tbsp minced garlic
- 2 tsp dried oregano
- salt & pepper to taste
- 2 cups chicken broth
Instructions
- Scrub and rinse the potatoes to remove and dirt. Chop them and add them to a large mixing bowl.
- Add water to the bowl, just to cover the potatoes, and then let them sit undisturbed while prepping the marinade.
Making The Marinade
- Add all of the remaining ingredients to a large zip locking bag. Gently squish them together, just until mixed together.
- Drain the cut potatoes completely, before carefully transferring them to the marinade bag.
- Carefully seal the bag, removing any excess air as you do so.
- Lay the sealed bag flat in the refrigerator for 2 hours, flipping half way through.
Baking The Potatoes
- Working carefully to avoid and mess or spillage, transfer the contents of the bag (potatoes and marinade both) to a 9x13" baking dish that's at least 2 inches deep.
- Bake the potatoes at 400° for 1 hour and 10 minutes, gently stirring them twice during the baking time.
- If the potatoes are not crisp enough for your preferences, you can then broil them for up to 5 minutes. Watch them carefully to avoid burning.
- Let the cooked, crisped potatoes rest for 2-3 full minutes before serving with a slotted spoon.
Notes
- Add 1 to 2 chopped chicken breasts and chopped fresh green beans to make it a meal.
- Skinning the potatoes is optional. Although it isn't traditional, I almost always leave the peels on to get the added nutrients.
- Use fresh lemon juice for a brighter flavor.
- Add freshly grated lemon zest for an even stronger lemon flavor.
- If you want to make this vegetarian sub vegetable broth for chicken broth.
- You can skip the bag marinade by placing the potatoes and marinade in baking pan and covering with plastic wrap.
Nutrition
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