Name: Greek Lemon Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 2 1/2 lbs Yukon gold or russet potatoes, peeled and cut into wedges; 1/3 cup olive oil; 1/3 cup fresh lemon juice; 4 cloves garlic, minced; 1 cup chicken or vegetable broth; 1 1/2 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; Fresh parsley and lemon wedges for garnish (optional)

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Greek lemon potatoes are one of my favorite side dishes—crispy on the outside, soft and tender on the inside, and bursting with bright lemon-garlic flavor. They’re roasted slowly in a tangy, savory broth that gets soaked up by the potatoes, giving them a rich, melt-in-your-mouth texture with golden edges. Whether I serve them with grilled meats, fish, or just a big salad, they always steal the show.

Why You’ll Love This Recipe

I love this dish because it’s simple, wholesome, and packed with bold flavor. The combination of lemon juice, garlic, and oregano gives the potatoes that classic Greek taste I can never get enough of. The secret is roasting them in a flavorful liquid that reduces and caramelizes—leaving the potatoes ultra-tender with crispy, golden edges. It’s easy to prepare and perfect for both everyday meals and special occasions. Greek Lemon Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yukon gold or russet potatoes (peeled and cut into wedges)
Olive oil
Fresh lemon juice
Garlic (minced or finely grated)
Chicken or vegetable broth
Dried oregano
Salt
Black pepper
Optional: fresh parsley and lemon wedges for garnish

Directions

I preheat the oven to 400°F (200°C).
I peel and cut the potatoes into thick wedges and place them in a large baking dish or roasting pan.
In a small bowl, I whisk together the olive oil, lemon juice, garlic, broth, oregano, salt, and pepper.
I pour the mixture over the potatoes and toss everything to coat well.
I spread the potatoes out in a single layer and roast uncovered for 40–45 minutes.
I flip the potatoes and roast for another 30–40 minutes, or until the liquid is mostly absorbed and the potatoes are golden and crisp on the edges.
I serve them hot, garnished with fresh parsley and extra lemon wedges if I want a little more zing.

Servings and timing

This recipe serves 4–6 people. It takes me about 10–15 minutes to prep and around 1 hour 15 minutes to roast, so I usually plan for about 90 minutes total from start to finish.

Variations

Sometimes I add a sprinkle of paprika for a smoky flavor, or toss in a few whole garlic cloves for extra richness. I’ve also made this dish with sweet potatoes for a different twist. For a vegan version, I use vegetable broth instead of chicken broth. If I want more crispiness, I finish the potatoes under the broiler for a few minutes.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread the potatoes on a baking sheet and warm them in the oven at 375°F (190°C) for about 10–15 minutes until heated through and re-crisped. I avoid the microwave if I want to keep the texture crisp. Greek Lemon Potatoes

FAQs

Can I make Greek lemon potatoes ahead of time?

Yes, I sometimes prep and par-roast them ahead, then finish the final roast or broil just before serving for the best texture.

What’s the best potato to use?

I prefer Yukon golds for their creamy texture and ability to hold their shape, but russet potatoes work too for a fluffier interior.

Do I need to cover the potatoes while baking?

No, I roast them uncovered so they absorb the liquid and still get those deliciously crispy edges.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled works in a pinch. I just make sure it’s 100% lemon juice without added preservatives or sweeteners.

What can I serve with Greek lemon potatoes?

They go beautifully with grilled chicken, lamb, fish, or falafel. I often pair them with tzatziki and a Greek salad for a full Mediterranean meal.

Conclusion

Greek lemon potatoes are a flavorful, easy-to-make side dish that always impresses. The combination of crispy edges, tender insides, and tangy, herby flavor makes them one of my most-loved recipes. Whether I’m making a big Sunday dinner or a weeknight meal, these potatoes bring a touch of the Mediterranean to my table every time.