Greek Lemon Potatoes Recipe
I still remember the first time I made these Greek Lemon Potatoes. I was inspired by a trip to a little taverna in Athens, where the scent of lemon, garlic, and oregano filled the warm evening air. The potatoes were tender on the inside, crispy on the outside, and bursting with that bold Mediterranean flavor. I just knew I had to bring that experience into my kitchen.
After experimenting with a few versions at home, I finally nailed the technique. It involves roasting the potatoes twice: first while they soak up a lemony broth and then to crisp them up until golden brown. The result is a dish that feels both rustic and luxurious. Every bite is a perfect balance of tangy, savory, and herby goodness.
These Greek Lemon Potatoes have since become a staple at my table. Whether it’s a casual weeknight dinner or a holiday feast, they always steal the show. They’re just so versatile and easy to love. I’m genuinely excited for you to try them yourself.
Why You’ll Love This Greek Lemon Potatoes Recipe
These potatoes are the perfect side dish when you want to wow without the fuss. They’re crispy on the edges, silky inside, and full of that irresistible garlic-lemon-oregano flavor combo. The recipe is simple enough for beginners but tasty enough to impress any dinner guest. Plus, they pair with just about anything—from grilled meats to veggie dishes—making them incredibly flexible. And since most of the magic happens in the oven, you have time to prepare the rest of your meal stress-free.
How to Make Greek Lemon Potatoes
Step 1: Prep the Potatoes
Start by washing and scrubbing 2 pounds of Yukon Gold or yellow potatoes. Cut them into thick wedges—about 6 to 8 per potato—to ensure they hold up during roasting.
Step 2: Make the Lemon Broth
In a large mixing bowl, whisk together 1/3 cup of olive oil, the juice of 2 lemons, 3 cloves of minced garlic, 1 tablespoon of dried oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 cup of chicken or vegetable broth.
Step 3: Roast the Potatoes (First Round)
Preheat your oven to 400°F (200°C). Place the potato wedges in a single layer in a large roasting dish or baking sheet with high edges. Pour the lemon broth over the potatoes, cover the dish tightly with foil, and roast for 40 minutes.
Step 4: Roast Again to Crisp Up
After 40 minutes, remove the foil, flip the potatoes, and return them to the oven uncovered. Roast for another 30-40 minutes until they’re golden and slightly crispy at the edges. For extra crispiness, broil for the last 3-5 minutes.
Recipe Variations and Possible Substitutions
While Yukon Gold potatoes are ideal for their buttery texture, you can substitute with russets or red potatoes in a pinch. Just be mindful that russets might become a bit too soft if overcooked.
For a vegan version, opt for vegetable broth instead of chicken. You can also mix in a teaspoon of Dijon mustard into the lemon broth for a tangy twist, or sprinkle with feta cheese and fresh dill before serving for added Greek flair.
If you’re not a fan of garlic, feel free to reduce it to one clove or omit it entirely. And if oregano isn’t your herb of choice, try using thyme or rosemary instead.
Serving and Pairing Suggestions
Greek Lemon Potatoes are incredibly versatile and shine alongside many dishes. I love serving them with grilled lamb chops, roasted chicken, or pan-seared salmon. Their bright, lemony flavor adds the perfect contrast to rich meats. For a vegetarian pairing, try them with a hearty lentil stew or a simple Greek salad with feta and olives.
To take things up a notch, drizzle a bit of tzatziki over the top or serve them with a side of hummus or baba ganoush. The Mediterranean profile pairs beautifully with most dips and spreads, making them ideal for mezze-style dining.
Storage and Reheating Tips
Store any leftover potatoes in an airtight container in the refrigerator for up to 4 days. When it comes to reheating, I recommend using the oven or air fryer to bring back their crisp edges. Preheat your oven to 375°F (190°C) and bake for about 10-15 minutes. Avoid microwaving if possible, as it can make the potatoes soggy.
You can also prep the lemon broth and cut the potatoes a day ahead to save time when hosting.
Frequently Asked Questions
Can I use another type of potato?
Yes! While Yukon Golds are preferred for their creamy texture, russets and red potatoes also work well. Just watch the roasting time as textures vary.
Is this dish gluten-free?
Absolutely. This recipe contains no gluten ingredients, making it naturally gluten-free.
Can I freeze Greek Lemon Potatoes?
Freezing is not recommended. The texture suffers, and you lose that signature crispiness. It’s best enjoyed fresh or reheated within a few days.
How do I make it extra crispy?
After the initial roasting phase, remove the foil and let the potatoes bake uncovered until golden. For more crisp, place them under the broiler for the last few minutes.
Can I make this ahead for a party?
Yes, you can roast them 75% through, refrigerate, and finish crisping them in the oven just before serving. They hold up wonderfully and reheat beautifully.
Related Recipes You’ll Like
If you’re into bold flavors and Mediterranean-style sides, you should definitely try my Herby Chicken Meatball Bowl next. It’s protein-packed and balanced, pairing beautifully with the lemon potatoes. For a pasta night twist, the Creamy Tomato Spinach Pasta brings the same comfort with a creamy kick. And don’t miss out on the crowd-pleasing Delicious Ooey Gooey Mac and Cheese—it’s a rich and satisfying side that contrasts perfectly with the citrusy zing of this dish.
Save and Share This Recipe for Later
If these Greek Lemon Potatoes made your mouth water, be sure to pin this recipe on your Pinterest board so you can come back to it any time. Sharing is caring, so don’t forget to send this to your friends, family, or anyone who loves potatoes as much as we do. Snap a pic when you make it and tag it on social media—I love seeing your kitchen creations come to life!
Greek Lemon Potatoes Recipe
Greek Lemon Potatoes are a classic Mediterranean side dish made by roasting potato wedges in a flavorful lemon and garlic broth. These potatoes are crispy on the outside and meltingly tender on the inside, soaked with citrusy, herby goodness. A perfect complement to grilled meats or vegetarian mains, this dish brings a burst of Greek sunshine to your table. This easy and aromatic recipe is ideal for weeknight dinners, potlucks, and holiday gatherings alike.
Ingredients
- 2 pounds Yukon Gold or yellow potatoes
- 1/3 cup olive oil
- Juice of 2 lemons
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken or vegetable broth
Instructions
- Preheat oven to 400°F (200°C).
- Wash and scrub potatoes. Cut each into 6 to 8 thick wedges.
- In a mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, pepper, and broth.
- Arrange potato wedges in a single layer in a roasting pan or deep baking sheet.
- Pour the lemon broth mixture over the potatoes.
- Cover tightly with foil and bake for 40 minutes.
- Remove foil, flip potatoes, and roast uncovered for 30-40 more minutes, until golden and crispy.
- Optional: Broil for the last 3-5 minutes for extra crispiness.
- Serve warm with fresh herbs or a drizzle of tzatziki if desired.
Notes
- For vegan versions, use vegetable broth.
- Red or russet potatoes can be used, but watch texture.
- Make ahead by prepping the lemon broth and slicing potatoes a day in advance.
- Leftovers reheat best in the oven or air fryer to maintain crispness.
