Slow Roasted Greek Lemon Potatoes (2024)

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Updated: Oct 23rd 2023 • Published: Oct 2nd 2019 • 93 Comments

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4 from 441 votes

These authentic slow roasted Greek lemon potatoes are packed with delicious fresh zesty flavors of lemon, garlic, and oregano.

They are so easy to make and are the perfect side dish for so many meals. This is a true authentic greek recipe where the potatoes are cooked in a mixture of broth, extra virgin olive oil, lemon juice, garlic, and oregano.

The potatoes act like sponges and suck up all those flavors, to give you a potato that is amazingly tender on the inside, slightly crispy on the outside and so full of flavor you won't be able to stop eating them!

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Are these just roasted potatoes with lemon?

No, these are so much more!!!

This is a true authentic slow-roasted potato recipe. These Greek potatoes don't come out crispy like a roast potato, this is because for most of the cooking time they sit in a flavor-packed broth. But that is the beauty. The broth is what gives the potatoes such an amazing fluffy texture and true greek flavor.

(If you are after a truly crispy roast potato check out my make-ahead roast potatoes)

How to make Greek Lemon Potatoes

Mix together, olive oil, vegetable broth, lemon juice, sliced garlic, oregano, salt and pepper in a small measuring cup/jug.
Chop the potatoes into quarters or eighths if they are big.
Lay the potatoes over a rimmed baking sheet and pour over the lemon broth.
Stir gently then cover the baking sheet with aluminum foil.
Cook the covered potatoes for 70 minutes at 340ºF/170ºC
Remove the foil and cook for a further 10 minutes to allow the potatoes to crisp slightly and any remaining broth to evaporate.
Serve with lemon wedges and fresh herbs (parsley or oregano works well)

(For the full in-depth recipe with quantities scroll to the full recipe card or hit the purple steaming pot to the left of the screen)

These honestly are some of the most delicious potatoes and you will see them on greek menus and family tables across Greece and it's islands!

What to serve with Slow Roasted Greek Lemon Potatoes

These potatoes are the perfect side to just about any meat or fish!

Try them as a side dish for:

Greek Chicken with Lemon and Dill
Greek Chicken Thighs with Feta and Black Olives
Garlic Greek Chicken Breasts
Greek Salmon with Lemon and Dill
Greek Shrimp(The Mediterranean Dish)
Greek Style Squid(Delia Smith Online)
Greek Roast Lamb(BBC Good Food)

What to do with leftovers

You can keep the leftovers in a sealed container for 3 days.

To reheat them, preheat the oven to 390ºF/200ºC and lay the potatoes on a baking tray. Drizzle them with a little oil and bake for 10 minutes until warmed through and crispy.

Try adding your leftover potatoes to:

A warm salad with a fried egg.
As part of your breakfast with sausage.
Mix them with onions and bacon as the filling for a quiche/pie.
Mash them into a slice of toast and then add some grated mozzarella and place it under the broiler/grill for 2 minutes

Enjoy x

For other Great Greek Side Dishes why not try:

Greek Orzo with Lemon and Herbs
Greek Style Rice (Greek Pilaf)
10 Minute Greek Couscous Salad

For more potato recipes why not try:

Crispy Pan Fried Potatoes
Brabant Potatoes
Hedgehog Roasted Potatoes
Cheesy Garlic Butter Potatoes

Get the Recipe

Recipe - Slow Roasted Greek Lemon Potatoes

Claire | Sprinkle and Sprouts

These authentic slow roasted Greek lemon potatoes are packed with delicious fresh zesty flavors of lemon, garlic, and oregano. They are so easy to make and are the perfect side dish for so many meals. An authentic greek recipe - the potatoes are cooked in broth, extra virgin olive oil, lemon juice, garlic, and oregano. The potatoes suck up all those flavors, to give you a potato that is amazingly tender on the inside, slightly crispy on the outside and so full of flavor!

4 from 441 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Side

Cuisine Greek

Servings 4

Calories 298 kcal

Ingredients

2.6 lb potatoes
¼ cup olive oil
½ cup lemon juice
1 cup broth - vegetable/chicken
1 tablespoon lemon zest
8 garlic cloves - peeled and thickly sliced
½ tablespoon dried oregano
1 teaspoon salt

Instructions

Preheat oven to 340ºF/170ºC.
Cut the potatoes into chunks. (I don't peel them)
Pour the olive oil, lemon juice, chicken stock, lemon zest, sliced garlic cloves, oregano and salt into a rimmed baking sheet and mix well to combine.
Add the potatoes into the mixture and mix gently.
Cover the roasting tin with foil and roast the potatoes for 70 minutes then remove from the oven, remove the foil and gently turn them.
Return to the oven uncovered for a further 10 minutes.
The potatoes should be soft and lightly golden and most of the liquid will have evaporated.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

For more great recipes follow me on PinterestFollow @sprinklessprout

Recipe Inspired by Anna Gare.

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Reader Interactions

Comments

Hayley says
September 29, 2023 at 2:23 pm

I tried these and they came out perfect. The whole family loved them. They make a great simple and delicious side dish!
Reply
- Claire | Sprinkles and Sprouts says
  September 29, 2023 at 2:33 pm
  
  Oh I am so pleased you enjoyed them Hayley 🙂
  Thanks for taking the time to come back and comment.
  Cx
  Reply
Sue says
September 16, 2022 at 12:24 am

I'm wondering what type of potatoes you are using or does they type of potato matter? Thank you for your input & have a blessed day! 🙂
Reply
- Claire McEwen says
  November 15, 2022 at 1:04 pm
  
  Hi Sue,
  You want a floury potato like a Maris Piper or a Yukon Gold.
  The recipe will work with waxy potatoes but they don't suck up the same flavor.
  Hope that helps
  Cx
  Reply
  - Laurie teegardin says
    July 18, 2023 at 3:20 am
    
    Could you use red or purple potatoes
    Reply
    - Claire | Sprinkles and Sprouts says
      July 18, 2023 at 9:39 am
      
      I haven't tried it, but I don't see why they wouldn't work just as well 🙂
      Hope that helps.
      Cx
      Reply
Becca says
August 13, 2022 at 3:41 pm

This has been a go-to potato recipe in our house for a while—we love it! I am now trying to minimize the amount of oil in my cooking and wondering how this recipe would do with no (or reduced) EVOO? Any thoughts on this?
Reply
- Claire McEwen says
  August 13, 2022 at 10:56 pm
  
  Hi Becca,
  So happy you enjoy the potatoes 🙂
  I think if you removed it completely the potatoes might end up a little dry after roasting rather than getting golden, but I think you could reduce it down to a tablespoon and try that.
  Do let me know if you try it, as it would be a great thing to note within the blog post.
  Cx
  Reply
  - Becca says
    August 19, 2022 at 2:02 am
    
    Coming back to report how my reduced EVOO experiment went. I halved the recipe for my family of 3 and used only about 1 TBS of EVOO. Sadly they did not turn out as good as usual—they were more like boiled potatoes without much flavor. I will continue experimenting to see how low I can get the oil amount without affecting the flavor and final result too much.
    Reply
    - Claire McEwen says
      November 15, 2022 at 12:51 pm
      
      Sorry that the experiment didn't work 🙁
      Thank you for taking the time to reply.
      Hopefully next time will be a better oil ratio.
      I really appreciate the time you took to test the changes 🙂
      Cx
      Reply
Adriana says
July 25, 2022 at 3:10 am

Hi! I was hoping for some clarification on the temp? It said 390 in the text but 340 in the recipe card. Thanks!
Reply
- Claire McEwen says
  July 26, 2022 at 5:14 pm
  
  Hi Adriana,
  The temperature is 340ºF for cooking them. The 390ºF mentioned in the text is for if you are reheating the potatoes.
  Hope that helps 🙂
  Cx
  Reply
Amanda Mason says
See Also
Bean & Rice Burrito Bowls 250+ Budget Friendly Meal Prep Recipes and Ideas Vegan Fried Rice - Karissa's Vegan Kitchen Easy Black Bean Enchiladas - Isabel Eats
July 09, 2022 at 3:42 am

The perfect side dish! I paired this with some grilled steak I made and it was soooo good! Really easy to make, too!
Reply
Mikayla says
July 08, 2022 at 3:05 am

Such a simple yet delicious dish. I used it as a main dish with some carrots, and green onion roasted along side. I will make these again, perhaps for a breakfast side next.
Reply
- Claire McEwen says
  January 31, 2023 at 3:07 pm
  
  They would be delicious for breakfast!
  Cx
  Reply
Megan says
July 07, 2022 at 9:04 pm

Be still my beating heart! These are sensational Claire! So simple and packed with bags of flavour. The best potatoes!
Reply
- Claire McEwen says
  July 08, 2022 at 2:56 pm
  
  This just makes me smile so much 🙂
  Thank you for taking the time to come back and comment.
  Cx
  Reply
Jacki says
June 29, 2022 at 11:21 am

Should I cook these in a 9x13 pan or rimmed baking sheet?
Reply
- Claire McEwen says
  June 29, 2022 at 4:39 pm
  
  Hi Jacki,
  I use a rimmed baking sheet, but it does have quite high sides.
  I find the rimmed tray allows the liquid to evaporate more easily.
  Hope that helps 🙂
  Cx
  Reply
Jillian says
June 29, 2022 at 9:52 am

This was fabulous!!! I did cut the potatoes a tad bit smaller, used Greek oregano and cut the stock in half. This turned out delicious!!! Will make again!
Reply
Martha Zulema Garcia says
June 14, 2022 at 4:19 am

I am trying to figure out the measurements for this recipe. Does the recipe call for 1.3 pounds of potatoes? I am confused with this measurements. Can you please post the measurements to actual U.S. cups and tbsp? e.g. what is 0.13 cup and 0.5 tbsp.?
Thank you,
MZG
Reply
- Claire McEwen says
  June 14, 2022 at 11:50 am
  
  Hi Martha,
  It sounds like you have changed the serving size from 4 people down to two people. This changes the ingredient quantities. Sometimes it gives funny looking results.
  To get the correct quantities change the serving size back to 4 and it should give you easy to read values again. Hope that helps 🙂
  Cx
  Reply
Mike says
June 06, 2022 at 9:38 am

Unfortunately, most of the replies here are obviously false, as this recipe doesn't work as presented - first time out, had boiled potatoes because 1 cup of chicken broth doesn't evaporate covered with aluminum foil - tried a scant 1/3 cup of broth second time out and was able to achieve the desired result. Otherwise, mix the liquids, pour on 2/3 cup full and throw the rest away - waste.
Reply
- Claire | Sprinkles and Sprouts says
  June 21, 2022 at 5:33 pm
  
  Hi Mike,
  This is one of my most popular recipes and one I make at least once a month.
  There are 228 positive reviews on this recipe and over a 250k shares on Pinterest. I would suggest that perhaps rather than all of them being false that something went wrong when you were following the recipe? Or maybe the temperature of your oven isn't calibrated correctly?
  But to blame a recipe that works for so many other people, without trying to troubleshoot your issues seems a little foolhardy?
  Have a great day
  Cx
  Reply
  - KGerm says
    November 17, 2022 at 5:42 am
    
    I have yet to try the recipe but that may have been the best response I’ve read so far. Very politely said.
    Reply
    - Claire | Sprinkles and Sprouts says
      November 26, 2022 at 2:52 pm
      
      Thank you 🙂
      Reply
- Suzanne says
  January 25, 2024 at 6:42 am
  
  Fantastic ... made as per recipe except I didn’t slice garlic but left it whole . Yummy roasted garlic. Also have never had a miss with any of your recipe’s .
  Reply
  - Claire | Sprinkles and Sprouts says
    January 27, 2024 at 8:40 am
    
    Thank you so much 🙂
    Cx
    Reply
Val Bellows says
April 16, 2022 at 9:03 am

Oh so delicious!!! Family loves them served with souvlaki, pita or naan bread and tziki 😋 The lemon is the perfect amount, I heat oven a little hotter for the crisping 🙌🏻
Reply
Pam says
March 23, 2022 at 5:28 am

These are very good. Cooked just a bit longer to get some browning. I crumbled feta and put on top. Delicious
Reply
- Claire McEwen says
  March 23, 2022 at 9:34 am
  
  Thank you Pam 🙂
  I think the feta on top sounds perfect!
  Cx
  Reply
Georgia says
February 04, 2022 at 11:58 am

I'd love to be able to print out the recipe but there are so many pop-up ads that won't close that I can't even read the recipe, let alone reviews.
Reply
- Claire McEwen says
  February 17, 2022 at 10:48 am
  
  Hi Georgia,
  I hate pop-ups!
  I don't have any pop-up ads on my site, my ad agency doesn't even offer them as a service.
  Sorry you haven't been able to print the recipe, but there is nothing I can remove as the pop-ups aren't originating on my site.
  Claire
  Reply
Jane says
September 30, 2021 at 6:56 am

These were delicious and worked SO well with the slow roast lamb shoulder sharing the oven. Pumped the heat while the lamb was resting and the foil was off the potatoes, and they were succulent and crunchy at the same time. Awesome, thank you!
Reply
Linda says
July 21, 2021 at 1:53 am

You list the garlic cloves sliced thickly, but in the instructions you say to add whole garlic cloves. Which is correct? Many thanks, I can’t wait to try them!
Reply
- Claire McEwen says
  August 02, 2021 at 8:52 am
  
  Hi Linda,
  Thanks for posting this question.
  I have updated the recipe.
  You could leave the garlic whole or add it sliced. I generally use sliced garlic, so have adapted the recipe to show this.
  Hope that helps
  Cx
  Reply
Ana says
July 01, 2021 at 7:09 am

Thank you for sharing this recipe…this is one of my family’s favourite side dish. They keep asking for it❤️
Reply
Erika Miller says
May 05, 2021 at 9:23 am

These potatoes were really delicious. They were easy to make and I plan to make them often. Thanks for posting this recipe.
Reply
Emz says
April 25, 2021 at 12:24 am

Is vegetable broth just stock? Can I use an alternative? Thanks
Reply
- Claire McEwen says
  April 26, 2021 at 1:27 pm
  See Also
  Vegetarian Thai Red Curry - The Yummy Bowl
  
  Hi,
  Yes vegetable broth is just the same as vegetable stock. You could use chicken stock if you have that on hand. Or even water, but you would need to add extra seasonings then.
  I hope that helps
  Cx
  Reply
Tori says
March 17, 2021 at 10:20 am

these were so delicious, i can’t wait to make them again!
Reply
Sharon says
February 18, 2021 at 1:07 am

These were absolutely delicious! I’ve always wanted to make potatoes like they serve at a Greek restaurant but never new how, now I do. Thank you so much for the recipe.
Reply
- Claire McEwen says
  February 23, 2021 at 8:49 am
  
  Oh I am so happy 🙂
  This just makes me smile! So pleased you enjoyed the recipe.
  Thanks for coming back to comment.
  Cx
  Reply
Margaret Cowell says
February 06, 2021 at 1:10 am

Stunning. I am always looking for something new to cook with potatoes.
This recipe will be copied into my special recipe book.
Reply
Julia says
January 29, 2021 at 8:32 am

AMAZING RECIPE! Turned out perfectly, having never made greek potatoes before but knowing exactly what they should taste like, these were DIVINE! So so glad I used your recipe because it's a winner!
Reply
- Claire McEwen says
  February 04, 2021 at 10:43 am
  
  Oh I am so pleased Julia!!!
  Thank you for taking the time to come back and comment 🙂
  Cx
  Reply
Andrea says
September 25, 2020 at 5:48 am

Do you peel the potatoes?
Reply
- Claire McEwen says
  September 26, 2020 at 6:30 pm
  
  Hi Andrea, I don't bother to peel them, I just make sure they are clean 🙂
  Hope that helps.
  Cx
  Reply
Andrea says
September 25, 2020 at 5:45 am

Dumb question, should we peel the potatoes?
Reply
- Claire McEwen says
  September 26, 2020 at 12:12 pm
  
  no such thing as a dumb question 😀
  I don't bother to peel the potatoes.
  Hope that helps 🙂
  Cx
  Reply
Patti says
September 11, 2020 at 7:11 am

Potatoes were flavourful but not sure what I did wrong. Moisture was not completely gone even after extra cooking time and broiling. Potatoes were wet. Did the temperature right and time but not the way I wanted to see them
Reply
- Claire McEwen says
  September 14, 2020 at 12:11 pm
  
  I am sorry to hear that Patti.
  they are not super crispy but they should have some golden crispy bits on them.
  If you decide to make them again, try using a bigger dish to allow more of the moisture to boil off.
  Cx
  Reply
Michelle Manning says
September 01, 2020 at 1:42 pm

Sounds yummy can I use dill instead of oregano?
Reply
- Claire McEwen says
  September 02, 2020 at 12:45 pm
  
  You could definitely do this with dill!
  I think that sounds amazing!
  Cx
  Reply
Barb says
August 30, 2020 at 4:16 am

Can you marinate the potatoes earlier? Before cooking?
Reply
- Claire McEwen says
  September 02, 2020 at 12:51 pm
  
  Hi Barb, Unfortunately I find that the potatoes start to oxidise and go black if you cut them and leave them in the oil mixture. They do reheat really well in the oven, so if you need to prep ahead of time, I would cook them or an hour and then reheat for 30-40 minutes in an oven, when you want to eat them.
  Hope that helps
  Cx
  Reply
  - Heather says
    July 16, 2022 at 9:00 pm
    
    This was exactly the information I was looking for today. Thanks so much! Fabulous recipes BTW!
    Reply
Deborah paul says
August 15, 2020 at 7:23 pm

I just made these Greek potatoes and they were fantastic I used Yukon gold potatoes
I followed the recipe exactly and they came out perfect
Thank you for a great recipe that I will make many more times Fabulous
Reply
Erin says
July 16, 2020 at 3:45 am

Hi! What type of potatoes do you recommend using? Are small gold potatoes good for this recipe? Who knew there were so many to choose from 😂.
Reply
- Claire McEwen says
  July 16, 2020 at 8:49 am
  
  Hi Erin,
  I think the small gold potatoes would be great here, they are firm enough to hold their shape, but still with a little starchy quality that means they will soak up the greek flavours.
  There are so many potatoes out there aren't there!! And some areas never see the same varieties as others!
  With this recipe, a waxy potato will give you a firmer finished potato that holds it shape more where as a floury potato will absorb more of the flavours but is more likely to fall apart.
  I tend to go for a more waxy potato, but both will work but will give you different end results.
  Hope that helps 🙂
  Cx
  Reply
  - Erin says
    July 17, 2020 at 1:42 am
    
    Thank you!
    Reply
Stella says
July 02, 2020 at 1:04 am

The best recipe for roasted potatoes 🥔! No doubt about it.
THANK YOU 🙏🏻
Reply
Jill Dawson says
June 21, 2020 at 9:55 am

I found this recipe way too heavy on the lemon juice.
I also had to brown the potatoes after the stated cook time.
I was careful to follow and weigh and measure the ingredients.
Not sure what was different between mine and all the other reviews!
Reply
Nia says
June 18, 2020 at 8:39 am

It tasted great, just a tad too much lemon. I’d definitely make it again.
Reply
Sheila says
June 14, 2020 at 11:47 am

Thank you for this delicious recipe! Such amazing flavor and so easy to make! Everyone loved it—and went back for second helpings! By the way, I followed the hint to use Yukon Gold potatoes, and they worked beautifully.
Reply
Stella W says
June 04, 2020 at 3:27 am

Amazing! My hubby can not stop eating them.
Thank you for a great recipe 🙏🏻🙏🏻
Reply
Apricot says
June 03, 2020 at 10:17 am

Had to come and post a comment because these were absolutely delicious! I served them with a simple greek yoghurt dipping sauce (with lemon, salt and red wine vinegar).
Have just had cold leftovers with the yoghurt sauce stirred through and it made a zesty, creamy potato salad.
Reply
Kelsey J says
May 16, 2020 at 7:15 am

Any suggestions on making these in an instant pot?
Reply
- Claire McEwen says
  May 19, 2020 at 7:41 am
  
  Hi Kelsey,
  I have never tried them in the instant pot ao I am not sure if they would work or not.
  I would try cooking cooking them in the pot with 1/2 cup of broth (or more if your pressure cooker has a higher minimum amount), the lemon juice, zest, garlic and oregano.
  Cook for 5 minutes then natural pressure release for 10 minutes. (don't manually release the pressure as the potatoes can explode and leave you with mash!)
  Then drain well.
  Heat the oil in a roasting tin in the oven (10 minutes), add the potatoes and turn gently in the oil then cook for 10 minutes until a little crispy.
  Or you could heat the oil in a skillet and pan fry the potatoes to get some crispy edges.
  I haven't tried it, but if I was going to, that would be my first attempt.
  Sorry I can't give you a definite recipe, but if you try it do let me know how it went.
  Cx
  Reply
Ruby says
May 09, 2020 at 6:18 am

I just made them and they are amazing! Thank you so much!!!
Reply
- Claire McEwen says
  May 09, 2020 at 3:08 pm
  
  Oh I am so pleased you enjoyed them Ruby 🙂
  Cx
  Reply
tina says
April 30, 2020 at 1:02 am

could i substitute fresh lemon for Real Lemon from the bottle? If so how much Real Lemon should i use?
Reply
- Claire McEwen says
  April 30, 2020 at 4:34 am
  
  Hi Tina,
  I am sure you could substitute lemon from a bottle, it won't have quite the same freshness as you'll be missing the zest. But it will still give it a zing. I haven't used RealLemon so I am not sure, but I had a quick look on their website and it says that 3 tbsp is equivalent to 1 lemon.That is about the same amount of volume I would get from a lemon, so I am thinking you should use the same amount of RealLemon as fresh lemon (so 1/2 cup). Hope that helps 🙂
  Cx
  Reply
Raphiel says
April 24, 2020 at 7:19 am

Making for the second time in a week, family loved them!
Reply
- Claire McEwen says
  April 27, 2020 at 1:47 pm
  
  Oh that just makes me smile!
  So pleased you and the family enjoy these 🙂
  Cx
  Reply
Lauren Smith says
April 07, 2020 at 11:01 am

These are absolutely amazing and exactly what I have been missing! Thank you so much!
Reply
- Claire McEwen says
  April 12, 2020 at 8:47 am
  
  You are welcome Lauren!
  So pleased you enjoyed them 🙂
  Cx
  Reply
Sarah Geist says
March 21, 2020 at 11:11 pm

Just wondering if they would be even better reheated? Like if I made them now and then crisped them up just before dinner?
Reply
- Claire McEwen says
  March 23, 2020 at 5:30 am
  
  Hi Sarah,
  I have reheated leftovers the following day and they taste great, but they don't have any really crispy edges etc.
  Now they aren't super crispy to begin with so it didn't bother me.
  I reheated mine in a low oven
  Hope that helps
  Cx
  Reply
Linsey says
March 10, 2020 at 8:57 am

These are ahhhhhhmazing!!! My family absolutely loved them! These are the newest addition to the monthly sides rotation! The only problem....there weren’t any leftovers! 😉
Reply
- Claire McEwen says
  March 12, 2020 at 5:34 am
  
  Oh I am so pleased you and the family loved them Linsey. And thank you for popping them into the monthly rotation! That means so much as I know how families can be about adding new foods!
  Cx
  Reply
Rosemary says
January 25, 2020 at 11:03 am

What do you mean by a roasting tin? Is that a cookie sheet or a deeper roasting pan?
Reply
- Claire McEwen says
  January 25, 2020 at 2:23 pm
  
  Our cookies sheets here in Australia don't have much of a lip on them so they wouldn't work. I am not sure if perhaps they are a little deeper in the US?
  The tray I use is about 1 inch deep and that works perfectly.
  A deeper roasting pan would work but you will find the potatoes don't get quite as crispy.
  Hope that helps Cx
  Reply
Edgardo says
January 24, 2020 at 6:05 pm

Very nice recipe, thank you
Reply
- Claire McEwen says
  February 13, 2020 at 8:40 am
  
  So pleased you enjoyed it 🙂
  Reply
Clare says
January 22, 2020 at 12:33 am

Thank you for sharing this recipe, I really can't stop eating them! 🙋‍♀️😋🙏💖
Reply
- Claire McEwen says
  January 22, 2020 at 5:50 am
  
  They are seriously good aren't they 😉
  So happy you are enjoying them
  Cx
  Reply
Shana says
October 20, 2019 at 12:10 am

What kind of potatoes would be best to use?
Reply
- Claire McEwen says
  October 20, 2019 at 3:46 pm
  
  If you are in the US then I would recommend a Yukon Gold, they are waxy enough to stay together but fluffy enough to have a nice creamy inside.
  Outside of the US I would recommend a Nadine or King Edwards.
  Hope that helps 😀
  Reply
  - Janice says
    November 07, 2020 at 4:12 pm
    
    I have russet potatoes, would that be okay?? Thank you!!
    Reply
    - Claire McEwen says
      November 08, 2020 at 12:55 pm
      
      Hi Janice,
      They will be fine to use 🙂
      Cx
      Reply
Dawn - Girl Heart Food says
October 14, 2019 at 9:55 pm

There's a local restaurant that does lemon roasted potatoes and we love them. These though? They look even better and can't wait to give them a try! They look super flavourful and I know they'd be a huge hit in our home!!
Reply
- Claire McEwen says
  October 15, 2019 at 7:15 am
  
  Oh I do hope your family enjoys them Dawn. They always go down well when I serve them for dinner 😀
  Cx
  Reply