There are lemon potatoes and then there is these lemon potatoes!!!  All I can say is OMG!!!

They are not roast potatoes, they are better – soft, fluffy and an explosion of taste with all the juices sucked up in the baking process.  By far the best lemony garlic potatoes I have ever had and I can promise you that you will make them time-and-time again!

I have adapted the recipe from Sprinkles and Sprouts.

Bon appetite!

You’ll need

  • 1.2kg x potatoes (peeled and cut into chunks of ± the same size)
  • 60ml x olive oil
  • 125ml x freshly squeezed lemon juice
  • 250ml x chicken or vegetable stock
  • 1 Tbsp x lemon zest
  • 8 x garlic cloves, peeled and sliced
  • 1 tsp x dried oregano
  • Salt


  1. Preheat the oven to 170°C.
  2. Place the potatoes in an ovenproof baking dish.
  3. Mix together all the ingredients together and pour over the potatoes. Make sure all the potatoes are covered with the sauce.
  4. (Be careful how much salt you use, the stock you will be using might be salty. I suggest caution, you can always add more salt afterwards)
  5. Cover the dish with foil and roast in the oven for 70 minutes.
  6. Remove the foil and turn the potatoes over.
  7. Return to the oven and roast uncovered for another 15 minutes or until you have a light golden colour and most of the liquid has evaporated.
  8. Serve warm.

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