Lemon & Garlic Roast Potatoes (aka Greek Lemon Potatoes)

Elevate your Christmas feast with the magical touch of RIO LARGO Olive Oil! Our Lemon & Garlic Roast Potatoes are the showstopper your festive table deserves.

Crafted with love and the finest ingredients, these Greek-inspired gems are a symphony of flavours. Imagine perfectly roasted potatoes, bathed in a delightful blend of Rio Largo Olive Oil, lemon juice, and homemade veg stock or bone broth.

We added a twist of zest with lemon peels, whole garlic cloves, and fragrant rosemary, creating a symphony of aromas that will enchant your senses.


  • 1 ¼ cup stock – veg stock* or bone broth
  • ¼ cup RIO LARGO extra virgin olive oil
  • ¼ cup lemon juice
  • 1 – 1 ½ kg potatoes, cut into large cubes
  • 2 Tbsp lemon peels, tightly packed (use a potato peeler to get strips of the peel before juicing)
  • 5-10 garlic cloves, whole unpeeled
  • 4-6 sprigs rosemary

*We made our own stock using a few @GoodLifeOrganicSA goodies; delicious! 

  • 1 heaped tbsp onion & chives salt
  • 2 tsp dried thyme
  • 1 tsp Smoked Paprika

** Juice and peel of roughly 2 medium-sized lemons


  1. Preheat oven: 180°C /350°F.
  2. Mix the warm or hot stock, olive oil, and lemon juice together.
  3. In a baking pan that tightly fits all the potatoes without too much layering, place the potato cubes, lemon peels, garlic, and rosemary. Pour the stock mixture over.
  4. Cover the baking pan with foil and oven-roast for 80 minutes, checking after 60. There should be only a little liquid left in the bottom of the pan.
  5. Remove foil and roast on 200°C/ 400°F for a further 20 minutes. Optional: pump up the heat and roast an extra 5 minutes for crispier edges.

TIP: Do the above the day before serving.  Allow potatoes to cool, cover in foil again, and place in the fridge.  Before serving, heat potatoes still covered in foil at 200°C/ 400°F for 10-20 minutes.  Remove foil and roast for another 10 minutes until crisp, nicely browned, and piping hot.

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