Greek Potatoes

Greek potatoes

5 from 1 reviews

Potatoes roasted in lemon juice garlic, chicken broth and oregano makes this an amazing side dish. Crispy on the outside and creamy in the middle. 


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)


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 1/2 hours at 350F. Test with fork, and cook an additional 15 minutes if needed. 


  1. Use any type of potatoes for this recipe. Yukon Gold, Russets, red potatoes or new potatoes fresh from your garden.
  2. If using fresh, new potatoes straight from the garden, you can simply wash them and leave the skin on if you like.
  3. Storage instructions: Cooled, leftover potatoes can be stored in the refrigerator in a covered container for up to four days. (They are delicious leftover)!!
  4. 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. 


Keywords: Lemon Roasted Greek Potatoes