These Authentic Greek Potatoes are crispy on the outsides and soft and lemony on the insides. All the ingredients are combined in a casserole dish and baked – in a flavourful liquid. And yes, that’s it!! So easy and delicious!
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These are not the usual roasted potatoes. Picture golden brown edges, creamy insides soaked with a lemony broth with chicken broth, garlic cloves and oregano.
This recipe is a family favourite and on our regular rotation a few times a month. Fresh flavours with delicious results every time! We always have them with these oven roasted chicken thighs, air fryer chicken thighs or my crockpot chicken thighs.
We’ve even chopped them up the next day and added them to an omelette for lunch! They’re delicious leftover as well! If you’re looking for a new potato recipe, you won’t be disappointed with this great recipe.
If you’re looking for easy sides to go with simple family meals, be sure to try Paula Deen’s Corn Casserole with Cheese. It’s so easy to make and tasty too!
You’re Going To Love This Potato Recipe!
- this recipes uses simple ingredients that you likely already have on hand! I would love to tell you the there is a secret ingredient, but there is no secret! These ingredients blend together beautifully and the final result is delicious potatoes.
- stress-free side dish with great results every time! Mix the ingredients together, then roast in the oven – you don’t even have to stir them!
- Lemon Roasted Greek Potatoes are delicious leftover and great for meal prep.
INGREDIENTS & SUBSTITUTIONS
There’s a full recipe card at the bottom of this page. I’ve made a few notes below to help you along the way with the recipe.
- Potatoes – you can use any type of potatoes for this recipe. Yukon Gold potatoes, Russet potatoes, red potatoes or new potatoes fresh from your garden. I suggest peeling the potatoes and cut into halves, then quarters, then eighths to make beautiful wedges.
- Chicken broth/stock – If you have homemade chicken broth, that is a great option. Otherwise, there are several varieties in the grocery store that come in liquid form, cube or powdered. You can also substitute vegetable broth to make this dish vegetarian.
- Olive oil – cold pressed, extra virgin olive oil will bring you delicious results in this recipe. It is the healthiest of olive oils. I do not recommend using any other types of oils in this recipe.
- Lemon juice – fresh squeeze lemon juice is gives these roasted potatoes delicious lemon flavour that soaks right into the potatoes. Fresh is best in this recipe and avoid the bottled version.
- Garlic – fresh garlic cloves, chopped or minced. The finer you chop it, the more garlicky it will be.
- Oregano – you can use either dried oregano or fresh oregano. Use a 1 tbsp. dried to 3 tbsp. fresh as a rule of thumb for making the substitute.
- Sea salt – freshly ground Himalayan sea salt is my favourite in this recipe. You can also use table salt.
- Freshly ground pepper to taste. Yum!
- Paprika – an optional sprinkle of paprika will add more flavour and it looks great on the finished dish!
HOW TO PEEL AND CUT THE POTATOES
Unless I’m using garden-fresh new potatoes, I always peel them. You can do that using a paring knife or a vegetable peeler.
Don’t worry if your potatoes are too long or too short. If they’re really long, you can simply cut them in half again on the final step.
If they’re smaller potatoes, then they will cook a bit faster, so check on them about the 1 hour mark.
Start by peeling the potatoes. I like to give them a rinse after they’ve been peeled.
Place potatoes on a cutting board, then slice each potato in half lengthwise with a sharp paring knife.
Next, lay each half cut-side-down and cut it in half.
Finally, turn those pieces over and cut each one in half. Voila! You’ve got your potato cut into nice thick wedges ready to make the best Greek lemon potatoes!
ASSEMBLE THE RECIPE
In a 13×9-inch baking dish or roasting pan, combine chicken stock, olive oil, lemon juice, garlic and oregano. Sprinkle with salt and black pepper.
Sometimes, I like to add a bit of paprika right before it goes into the often.
Add potatoes and give them a good stir to coat the potato wedges. No extra steps! How easy is that!
They do not have to be in a single even layer and don’t worry about some of the potatoes sticking out of the liquid, as long as they’ve been coated in the mixture that’s okay. These will be the ones with the tasty crispy edges!
Roast potatoes in a 350°F oven, uncovered for 1 and 1/2 hours. You can take a peek at them but you do not need to stir them.
As the potatoes cook they will soak up that lemony, garlicky broth with herbs.
Test the potatoes around the 1 hour and 15 minute time. Mine almost always take the full hour and half. For best results, allow them to sit for 10 minutes before serving.
how to serve greek potatoes
You can garnish these potatoes with lemon zest, fresh herbs such as Greek oregano or fresh parsley.
what to serve with greek potatoes
Greek potatoes are the perfect side dish for any type of Greek food with Greek flavours. This recipe actually goes well with pretty much any main dish! I’ve listed a few below that would be perfect as a side. Paula Deen Green Bean Casserole would be delicious with these potatoes as well as the ones below.
STORAGE & REHEATING INSTRUCTIONS
- Cooled, leftover potatoes can be stored in the refrigerator in an airtight container for up to four days. (They are delicious leftover)!!
- To reheat leftover potatoes, preheat oven to 350°F and cook for about 15 minutes until potatoes are warmed through to the middle. Alternatively, you can reheat them in the microwave until warm.
Yes and no. You can start the potatoes in the microwave to the shorten the time. I did this many times when I was in a rush after working all day.
Put all ingredients in a microwave-safe dish and cook at medium power for 10-15 minutes, stirring often. Then, bake as directing in the recipe for 1 hr and 15 minutes.
Yes, you may substitute an equal amount of vegetable stock for the chicken stock in your recipe.
Reheat in 350°F oven for 15 minutes.