Greek Lemon Potatoes
These Greek Lemon Potatoes are crispy on the outside, soft on the inside, and packed with bright lemon garlic flavor. With just 6 ingredients and 15 minutes of prep, this easy side dish is perfect for busy weeknights, holiday dinners, and cozy comfort meals.
This recipe is a family favourite and on our regular rotation a few times a month. Fresh flavours with delicious results every time!
If you love potato side dishes, try my oven roasted baby potatoes next!
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.
- set-it-and-forget-it side dish with only 15 minutes prep time.
- Lemon Roasted Greek Potatoes are delicious leftover and great for meal prep.
Ingredients for Greek Potatoes
- 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 – freshly squeezed 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!
STEP-BY-STEP INSTRUCTIONS
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
STEP ONE – 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.
STEP TWO – Add potatoes and give them a good stir to coat the potato wedges.
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!
STEP THREE – 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.
STEP FOUR – 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.
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.
Greek Potatoes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
Description
Lemony potatoes roasted in lemon juice garlic, chicken broth and oregano makes this an amazing side dish. Crispy on the outside with a creamy center. This is one of those classic recipes that can accompany so many meals.
Ingredients
2 and a half pounds baking potatoes, peeled and cut into eighths
1 and half cups chicken broth
1/2 cup olive oil
1/4 cup lemon juice
3 cloves garlic, minced
1 tbsp. dried oregano (fresh 2-3tbsp.)
1 tsp. salt
Fresh ground pepper to taste
Sprinkle of paprika (optional)
Instructions
1. Peel potatoes and cut into thick wedges. Rinse well, drain.
2. In a 13×9 inch baking dish, mix chicken broth, olive oil, lemon juice, garlic, oregano salt and pepper.
3. Add potatoes and stir to coat potatoes.
4. Bake, uncovered for 1 and 1/2 hours at 350F. Test with fork, and cook an additional 15 minutes if needed. For best results, allow the dish to sit for 10 minutes before serving.
Notes
- Use any type of potatoes for this recipe. Yukon Gold, Russets, red potatoes or new potatoes fresh from your garden.
- If using fresh, new potatoes straight from the garden, you can simply wash them and leave the skin on if you like.
- Storage instructions: Cooled, leftover potatoes can be stored in the refrigerator in a covered 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.
- Prep Time: 15 minutes
- Cook Time: 1 hours, 30 minutes
- Category: Side Dishes
- Method: Oven
- Cuisine: Greek
Nutrition
- Serving Size:
- Calories: 300
- Sugar: 2.6 g
- Sodium: 572.3 mg
- Fat: 19 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 31.7 g
- Fiber: 4.9 g
- Protein: 3.7 g
- Cholesterol: 0.8 mg
Hello Sandra. Your mother in law Linda told me about your blog. Congratulations! This is awesome. I hope you are all enjoying your new home. We miss here on San Francisco. All the best to you and your family. A big hug Mirella. I will try your recipes. Ciao.
We make these Greek potatoes with lemon a few times a month. When the ‘new potatoes’ are in season, we make them with the skin on – delicious!
Could this be thrown in the slow cooker and just moved to oven to crisp?
I haven’t tested it, but I would certainly say that it’s worth a try!
Your picture looks melt in your mouth delicious. We have now made these so many times it is one of our favourite sides from your website. We are requested to make these for birthdays and all times of the year. So full of flavour they are better than french fries!! Amazing addition to any meal.
Such a great side dish. So easy and delicious with so many meat dishes.
loved the citrus flavor on potatoes. came out so good and I am making this again tomorrow as family is demanding this recipe everyday now.
That’s amazing news! Thrilled to hear that they enjoyed the Greek potatoes!
Everyone at my house enjoyed it! Thanks so much for sharing the recipe!
That’s awesome! Thanks so much for letting me know!
I made these last night and they turned out wonderful. My whole family enjoyed them. Thank you!
My favorite way to serve up a quick potato side. These are perfect and crispy!
Thanks Catherine! So easy right?!
finally the recipe I have been looking for..this recipe is superb.. and if you let them rest covered for 15 minutes they soak up more flavour
thank you
So happy to hear that you enjoyed them! Thanks for the great tip about covering the potatoes while resting! Sandra
Can you use canned potatoes for this recipe?
I haven’t tested this recipe with canned potatoes and I would think that they may not absorb the lemon juice and broth quite the same way as raw potatoes.
Fantastic recipe. So delicious
🤤 Oh my god, these are DIVINE!
👌🏼 Substituted water (didn’t have broth), still tasted delicious!
🤌🏼 Used a 9×9 pyrex pan and would recommend going with the recommended longer pan if you want more “crispy” wedges
🔥 Submerged wedges are also so tender & amazing
❤️🥂 My husband & I are super impressed 👏🏼
Thank you SO much to taking the time to post a comment. That means so much to me!! I’m thrilled to hear that you enjoyed these Greek Potatoes!
This recipe is absolutely delicious a must try for sure you won’t be disappointed!!
Thanks so much for taking the time to share your feedback!! That means SO much to me. Thrilled to hear that you love these Lemon Greek Potatoes! We do too 🙂
This recipe is absolutely perfect! I’ve made it many times and it never disappoints!
Love this recipe. I usually just used water but with the veritable stock they are even tastier
I’m so happy you enjoyed this recipe!
I made this exactly to instruction and it was delicious
These are so so so good!! So fresh and creamy yet crispy!! Perfect! Lemon! Gariic! Herbs! What more do you want!
My family isn’t big on most Greek cuisine, but this was a big hit and is requested all the time. Thanks for sharing!
That’s terrific! So happy to hear that you enjoy these Greek potatoes!
I made these potatoes for my dad’s 92nd birthday party. Everyone loved them and my dad just asked me to make them again! Easy and delicious!
It made me so happy to read your comment Vicki! I’m thrilled to hear that your dad enjoyed them and a belated Happy Birthday to him!
Oh my these potatoes are so good. Thank you for the recipe
Thanks so much Michelle! Thrilled to hear that you enjoyed them as much as we do!
This THE best Greek potato recipe. It will be a staple in my kitchen!! Used new potatoes, they are so buttery and delicious. So good I could cry!!!
Thank you
That is just amazing to hear!! Thanks so much for leaving your feedback about this potato recipe!
Really easy and tasty
I served with Tzaziki on the side. Make more than you think you need because these will go!
By far the easiest and best Greek potatoes ever!!! Making them again!!
These are the best potatoes!!
So great to hear that you enjoyed them!!
I went to Greece last summer and loved the potatoes, even though I’m not a huge potato fan. I made this with red potatoes from my garden and it was delish – very similar to the ones I had in Greece.
Thanks so much for sharing your story about going to Greece! I’m so happy to hear that you enjoyed these potatoes.
It was awesome! Made it with fish. Great recipe!
Thanks so much for sharing your feedback for this potato recipe!
This recipe was a big hit with my husband and me! I served them with baked fish and a side of sautéed zucchini and cherry tomatoes.
That’s terrific! Thrilled to hear that you enjoy these potaotes!
My family loves this served with toum. It was requested for me to make this at our superbowl party this Sunday!😁
This recipe is fantastic!! It is super easy but ohh so good! I love dishes with lemon and this hits the spot! I even put feta cheese crumbles on top as soon as they come out of the oven but this isn’t necessary -they are great just the way they are!
I had these for the first time at a little Greek place in my neighborhood. It was a side choice with a gyro sandwich. I thought they were so good. I found your recipe and am trying it tonight. I will post an update to let you know how we liked them.
Followed recipe as written, AMAZING!!
I absolutely love lemon potatoes and this recipe is as perfect as it comes! I cut the recipe in half since it was just for my husband and myself. Added crumbled feta on top during the last 10 minutes. The recipe doesn’t need tweaking at all. My search for the perfect recipe is over!
So yummy! Thank you for a flavorful side dish!
I made these potatoes for a girls craft weekend. Everyone loved them. My only comment would be to use a little less liquid – perhaps only one cup of chicken broth. I ended dumping out about a half a cup as the potatoes were cooked and they still needed to crisp up. But the flavour was delicious!!
Having grow up in Greece they’ve always been a favorite of mine. Have been making them myself but never had exact measurements.
Now I have a recipe to share with others, since everyone loves them.
Thank you 😊 🥰💐
Made these for a dinner party last night – everyone raved about them! It was also very easy which is always a win!
This is about my 10th time making this recipe. I think this is probably the best, healthy, stand alone potato dish.
That’s so amazing!! I’m so happy to hear it’s on regular rotation!
These were just delicious! Will stop looking for other greek potato recipes after trying this one. Thank you!
My family loves these every time I make them! Having them again tonight!
Thanks Valerie! Thrilled to hear this 🙂
We had these for Easter. My family loved them. Everyone asked for the recipe. Thank you.
So nice to hear! I’m so happy your family enojoyed these Greek potatoes – thanks for taking the time to share 😉 Sandra
Thanks, this turned out great!
Made this for dinner tonight… so yummy! Definitely putting this recipe on the regular meal plan rotation.