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Lulu’s Lemon Potatoes

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A recipe dedicated to my eldest daughter Lulu. She’s now studying abroad, and these lemon potatoes are probably what she will be asking for once she’s back. It’s also a dish that many of her friends and my friends crave.  Noura, my youngest, and her friends (I mean you Athba!) also love it. In short, this recipe is a crowd pleaser. 

The ingredients are very simple, but when put together the taste is exceptional. It works well as a side to any protein dish, such as roast chicken or grilled salmon, or paired with some lentil soup and fresh greens. 

They are best straight from the oven, so please make sure you have a few as soon as they are cool enough. Leftovers taste great warmed up in an air-fryer if you have one. 

I can’t wait for you to try them and look forward to your feedback. 

Lulu’s Lemon Potatoes

Cook Time: 50-60min
|prep Time: 15min
| total Time: 75min
| servings: 4-6


5 to 6 large potatoes, about 1½ kilos 

1 tablespoon lemon zest 

½ cup (120ml) lemon juice 

¼ cup (60ml) olive oil 

½ cup (120ml) vegetable stock (homemade or stock cube/powder) 

4 cloves garlic, minced

1½ teaspoons dried oregano 

½ teaspoon salt 

¼ teaspoon black pepper 

Smoked or Sweet Paprika (optional)


  1. Preheat the oven to 400°F (200°C). Have a large roasting pan ready, preferably non-stick. 
  2. To prepare the potatoes, wash and slice thinly, without peeling. You can also do wedges if you prefer, but I like how the thin slices get crispy and caramelize around the edges.
  3. Make the lemon sauce by mixing the lemon zest, fresh lemon juice, olive oil, stock, minced garlic and spices. 
  4. Next, arrange the potatoes onto the roasting pan, it’s okay if they overlap, Pour over the lemon sauce, trying your best to distribute evenly. Then sprinkle some paprika all over. 
  5. Roast for at least 25 minutes or until the potatoes start to brown slightly. At this point, remove the potatoes from the oven and flip them.. This will help them to caramelize and cook evenly. Return the potatoes to the oven and roast for another 20 to 25 minutes or until cooked through.
  6. To serve, garnish with finely-chopped parsley and freshly ground black pepper if desired. 

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