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Easy Greek Lemon Potatoes? How?

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d_kakavouli

d_kakavouli

Active member
I’ve been trying to make Greek lemon potatoes, but they’re not turning out as crispy as I’d like. I usually prepare a simple ladolemono (olive oil, lemon juice, and seasoning), drizzle it over the potatoes, and bake them, but they end up soft and a bit soggy rather than golden and crispy.

I’ve read some recipes that suggest parboiling or adding a little flour, while others mention using a hot oven or even roasting them in chicken broth first. There are so many methods, and I’m not sure which one works best for that crispy texture on the outside while keeping the inside soft and fluffy.

Does anyone have a tried-and-true technique or tips for making them crispy? Mine end up soft. I don't know if the heat is too low, there's too much ladolemono, or if I even shouldn't do that?
 
Getting perfectly crispy Greek lemon potatoes is all about technique! Here are some key tips:
  1. Use the right roasting method – Instead of drizzling the ladolemono upfront, roast the potatoes in a mix of olive oil, broth, lemon juice, and seasonings at a high temp (425°F/220°C). The liquid should mostly evaporate as they cook.
  2. Don't overcrowd – Spread the potatoes in a single layer with space between them. Crowding traps steam, making them soft.
  3. Flip & roast dry – Once most of the liquid is absorbed, flip the potatoes and let them roast dry for the final 15-20 minutes to crisp up.
  4. Optional crisping tricks –
    • Toss with a light dusting of semolina or flour before roasting.
    • Parboil for 5 minutes first, then drain and shake them in the pot for a rougher texture.
 
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