These Greek Lemon Potatoes are a simple but super flavorful side, perfect for any meal. Roasted to perfection, they soak up the lemony broth while getting crispy on the outside and tender on the inside!
Anytime I’m at a Greek restaurant, I’m ordering the potatoes. No question. They’re crispy, tender, and loaded with flavor. And now you can make them at home.
These easy Greek potatoes are baked in a lemony garlic broth that soaks right in as they roast. The outsides get golden and crisp, while the insides stay soft and full of bold, zesty flavor. I make them as a side for pretty much everything. Try them with grilled chicken, fish, or lamb and toss together a Cucumber Tomato Feta Salad on the side.
Craving something sweeter? Roast up sweet potato wedges for a Greek-meets-autumn vibe. Check out my Honey Mustard Roasted Potatoes, or my Twice Baked Potatoes, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe:
- Flavorful. These potatoes are infused with lemon, garlic, and oregano, making them incredibly tasty.
- Crispy and tender. The perfect combination of crispy edges and a tender inside.
- Easy to make. Simple ingredients and straightforward steps make this an easy side dish for any meal.
I do love a Greek inspired dish, as evidenced by my Greek Chicken Pasta Salad and my Loaded Greek Fries (seriously, so good). Try some Greek Tzatziki too!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Yukon Gold potatoes. These are the best potatoes for roasting because of their creamy texture and golden color. Russet potatoes can also be used but they do have a different texture.
- Olive oil. I use extra virgin olive oil for this. It adds flavor and helps to crisp the potatoes. You can use vegetable oil if that is what you have.
- Lemon juice. I recommend fresh lemon juice for the best and brightest flavor, you’ll also use some of the zest.
- Garlic. Fresh garlic is best, as always but if you add garlic powder instead, it will work in a pinch.
- Chicken broth. Keeps the potatoes moist and flavorful while roasting. Grab a box from the store, or make your own chicken stock.
- Oregano. Adds a classic Greek herb flavor. I use dried as that is what I have on hand but fresh oregano is incredible.
- Parsley. Fresh parsley adds a pop of color and freshness. Totally optional. You can also add some fresh feta cheese or some parmesan if you’d like.
How to make Greek Potatoes
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Cut the potatoes into thick wedges (don’t peel them). Mince the garlic. Measure out the olive oil, lemon juice, chicken broth, dried oregano, salt, and pepper.
Preheat the oven
Preheat your oven to 400°F (200°C).
Make the lemon garlic broth
In a large bowl, combine the olive oil, lemon juice, garlic, chicken broth, dried oregano, salt, and pepper.
Add the cut potatoes and toss to coat evenly.
Cook the potatoes
Transfer the potatoes to a large baking dish or roasting pan in a single layer. Pour remaining liquid over the potatoes.
Roast in the preheated oven for 45 minutes, turning occasionally. Continue roasting until the potatoes are fork-tender.
Garnish and serve
Remove from the oven and toss with freshly chopped parsley and lemon wedges. Serve immediately.
Kylee’s Notes
If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.
Use fresh ingredients. Fresh lemon juice and garlic make a big difference in flavor.
Don’t overcrowd the pan. Make sure the potatoes are in a single layer for even roasting.
What to do with leftovers
Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I use a different type of potato?
Yes, you can use russet or red potatoes if you prefer. Adjust the cooking time as needed.
What can I use instead of chicken broth?
You can use vegetable broth or water as a substitute for chicken broth.
Can I make these potatoes ahead of time?
Yes, you can prepare the potatoes and marinade ahead of time and store them in the refrigerator until ready to roast.
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Greek Lemon Potatoes
Recommended Equipment
- Baking dish or roasting pan
Ingredients
- 2-2.5 pound Yukon Gold potatoes
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest (the zest of 1 lemon)
- 4 cloves garlic (minced)
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- Fresh parsley (chopped (optional for garnish))
Directions
Get prepped
- Cut the 2-2.5 pound Yukon Gold potatoes into wedges (don’t peel them). Mince the 4 cloves garlic. Measure out the 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 teaspoon lemon zest 1 cup chicken broth, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1 teaspoon pepper.
Preheat the oven
- Preheat your oven to 400°F (200°C).
Prepare the potatoes
- In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chicken broth, dried oregano, salt, and pepper. Add the potato wedges and toss to coat evenly.
Roast the potatoes
- Spread the potatoes in a single layer on a large baking dish or roasting pan. Pour remaining liquid over the potatoes.
- Roast in the preheated oven for 45 minutes, turning occasionally, until the potatoes are tender.
Garnish and serve
- Remove from the oven and garnish with Fresh parsley Serve immediately.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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