These slow cooker Greek lemon potatoes are a hands-off twist on the classic Greek taverna side dish. Russet or Yukon Gold potatoes are slowly cooked in a fragrant mixture of olive oil, lemon juice, garlic, and oregano until they are incredibly tender and infused with bright, tangy flavor. The slow cooker does all the work, making this an easy, reliable side dish for any meal.
Ingredients
- 3 lbs (1.4 kg) Russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (120 ml) fresh lemon juice (about 2-3 lemons)
- 1 cup (240 ml) chicken or vegetable broth
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced into thin rounds (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Place the potato chunks in the slow cooker. Add the olive oil, lemon juice, broth, garlic, oregano, salt, and pepper. Stir well to coat the potatoes evenly.
- Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2.5 to 3 hours, until the potatoes are fork-tender. Stir once halfway through cooking if possible.
- Once the potatoes are tender, if you prefer a slightly golden, caramelized top, transfer them to a baking sheet and broil for 3-5 minutes until edges are lightly browned. (Optional)
- Garnish with lemon slices and fresh parsley before serving. Serve warm.
Tips
- Choose the right potato: Waxy potatoes like Yukon Gold hold their shape better than Russets, which can get mushy. If you prefer a firmer texture, go with Yukon Golds.
- Don’t overdo the lemon: Fresh lemon juice is essential here; bottled juice has a harsher flavor. Start with 1/2 cup and taste the sauce before adding more.
- Cut even chunks: Cut the potatoes into uniform 2-inch pieces so they cook evenly. Smaller pieces will cook faster, so adjust the time accordingly.
- For a thicker sauce: If the sauce seems thin after cooking, remove the potatoes and simmer the liquid on the stovetop for a few minutes to reduce and thicken, then pour it back over.
Serving Suggestions
These Greek lemon potatoes are a perfect side for roasted chicken, lamb chops, or grilled fish. They also work well as part of a vegetarian meze spread with tzatziki, olives, and a Greek salad. The lemony, garlicky sauce is delicious sopped up with crusty bread.
Variations
- Add chicken: For a one-pot meal, add 4-6 bone-in, skinless chicken thighs on top of the potatoes. Cook on LOW for 6-7 hours, or until the chicken reaches an internal temperature of 165°F (74°C) as measured with a food thermometer.
- Spicy kick: Add 1/2 teaspoon of red pepper flakes along with the other seasonings for a little heat.
- Herb swap: Replace the dried oregano with 2 tablespoons of fresh oregano, or use a mix of fresh thyme and rosemary.
- Vegan option: Use vegetable broth instead of chicken broth. This dish is naturally dairy-free and vegan.
Storage and Reheating
Store any leftover potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet over medium heat with a splash of broth or water, or microwave in 30-second intervals until heated through. You can also reheat them in the oven at 350°F (175°C) for 10-15 minutes. The potatoes will absorb more sauce as they sit, so you might want to add a little extra lemon juice or broth when reheating.
Frequently Asked Questions
Can I use baby potatoes or new potatoes? Yes, you can use baby potatoes, but you may not need to peel them. Just scrub them well and cut any larger ones in half so they cook evenly. They will hold their shape nicely.
Why are my potatoes not cooking through? This usually happens if the potato chunks are too large or if your slow cooker runs cool. Make sure you cut the potatoes into 2-inch pieces and cook on LOW for at least 4 hours. If they still aren’t tender, continue cooking for another 30 minutes to an hour.
Can I prepare this ahead of time? Yes, you can assemble everything in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time since you’re starting from cold.
Can I freeze these potatoes? Yes, these potatoes freeze well. Let them cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
What if I don’t have fresh lemon juice? You can use bottled lemon juice in a pinch, but the flavor will be less bright and more acidic. To compensate, you might want to reduce the amount to 1/3 cup and add a little extra broth.
How do I make the potatoes crispy in the slow cooker? The slow cooker naturally steams the potatoes, so they won’t get crispy on their own. For crispy edges, transfer the cooked potatoes to a baking sheet and broil for 5-7 minutes, or pan-fry them in a little olive oil.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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