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!
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 chicken kabobs and a Greek salad or greek meatballs.
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!
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
In a 13x9-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 ½ 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.
One Pan Chicken with Cherry Tomatoes
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.
FAQ'S
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.
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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
½ cup olive oil
¼ 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 13x9 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 ½ 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
Keywords: Lemon Roasted Greek Potatoes
Mirella Moretta
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.
Sandra
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!
★★★★★
Ashley Corrigan
Could this be thrown in the slow cooker and just moved to oven to crisp?
Sandra
I haven't tested it, but I would certainly say that it's worth a try!
Tim
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.
★★★★★
Amanda Wren-Grimwood
Such a great side dish. So easy and delicious with so many meat dishes.
★★★★★
gunjan
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.
★★★★★
Sandra Flegg
That's amazing news! Thrilled to hear that they enjoyed the Greek potatoes!
Jen
Everyone at my house enjoyed it! Thanks so much for sharing the recipe!
★★★★★
Sandra Flegg
That's awesome! Thanks so much for letting me know!
Kristen
I made these last night and they turned out wonderful. My whole family enjoyed them. Thank you!
★★★★★
Catherine
My favorite way to serve up a quick potato side. These are perfect and crispy!
★★★★★
Sandra Flegg
Thanks Catherine! So easy right?!
cathy
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
Sandra Flegg
So happy to hear that you enjoyed them! Thanks for the great tip about covering the potatoes while resting! Sandra
Jen
Can you use canned potatoes for this recipe?
Sandra Flegg
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.
Irene
Fantastic recipe. So delicious
Aleena
🤤 Oh my god, these are DIVINE!
👌🏼 Substituted water (didn't have broth), still tasted delicious!
🤌🏼 Used a 9x9 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 👏🏼
★★★★★
Sandra Flegg
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!
Rebecca
This recipe is absolutely delicious a must try for sure you won’t be disappointed!!
★★★★★
Sandra Flegg
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 🙂
Danielle
This recipe is absolutely perfect! I’ve made it many times and it never disappoints!
Geraldine
Love this recipe. I usually just used water but with the veritable stock they are even tastier
★★★★★
Sandra Flegg
I'm so happy you enjoyed this recipe!
Juliette Gilbert
I made this exactly to instruction and it was delicious
★★★★★
Angel Trammell
These are so so so good!! So fresh and creamy yet crispy!! Perfect! Lemon! Gariic! Herbs! What more do you want!
Kevin
My family isn’t big on most Greek cuisine, but this was a big hit and is requested all the time. Thanks for sharing!
★★★★★
Sandra Flegg
That's terrific! So happy to hear that you enjoy these Greek potatoes!
Vicki Hyatt
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!
★★★★★
Sandra Flegg
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!
Michelle
Oh my these potatoes are so good. Thank you for the recipe
★★★★★
Sandra Flegg
Thanks so much Michelle! Thrilled to hear that you enjoyed them as much as we do!