Greek Lemon Potatoes

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Some of my favorite food experiences in Europe have come from places on the Mediterranean Sea. On one such trip in Spain, we took a cooking class for fun. It included several Spanish dishes (of course), but there was also this amazing Greek dish: Greek lemon potatoes. Interestingly enough, they were very similar to the Greek roasted potatoes recipe served at the restaurant where I worked in college, which was owned by an immigrant from the Greek island of Santorini.

While this Greek potatoes recipe might seem a lot like regular roasted potatoes on the surface — crispy on the outside, tender on the inside — there are key differences that have a big impact. Unlike American roasted potatoes, Greek lemon potatoes roast in a garlicky lemon broth with dried oregano, so they are much more flavorful. I’ve recreated my own version at home and I think you’re going to love it!

Ingredients & Substitutions

This section explains how to choose the best ingredients for Greek lemon potatoes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Potatoes – Yukon Golds are the most common in Greek potato recipes. In my opinion, they make the best Greek lemon potatoes because their texture is somewhere between a waxy and starchy potato. However, you could use Idaho or Russet potatoes as well, which would be more starchy. Cut the spuds into wedges or cubes. Peeling them is not typical, but you can if you like.
• Lemon Juice – I recommend fresh lemon juice for the best flavor (and lemon is a key component in this dish!), but you can also use bottled for convenience.
• Olive Oil – Oil is key for getting a crispy exterior, plus it helps the seasonings stick. I use and recommend extra virgin olive oil, as its strong flavor is so complimentary to the other flavors in Mediterranean dishes like this one. However, you can also make Greek roasted potatoes with other types of olive oil, or even avocado oil if that’s what you have on hand.
• Broth – This is the secret ingredient that infuses the flavor on the inside of the potatoes instead of just the outside. I use low sodium chicken broth, but any kind you like (even bone broth) would work. To make this recipe vegetarian, use vegetable stock.
• Herbs – Fresh parsley and dried oregano bring the taste of these potatoes to life. You could substitute oregano with an equal amount of Italian seasoning, but it will be less authentic.
• Garlic – I used garlic powder to season the potatoes, but you can substitute 6 fresh minced garlic cloves id you like. I normally wouldn’t suggest minced garlic for high-temperature roasting, as it can burn, but in this Greek potatoes recipe the broth will help protect them.
• Sea Salt & Black Pepper

VARIATION: Add cheese!

Jazz up your lemon Greek potatoes with a sprinkle of shredded (or grated) parmesan or crumbled feta cheese after cooking.

How To Make Greek Potatoes

This section shows how to make lemon Greek potatoes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Season. Place the potato wedges (or cubes) in a large bowl (or directly in a baking dish for less dishes to wash!). Add lemon juice, olive oil, chicken broth, parsley, garlic powder, oregano, salt, and pepper. Mix well. If not already in a baking dish, transfer the potatoes to one now, and pour any liquid remaining at the bottom of the bowl over them.
2. Bake. Roast Greek potatoes in the oven for 25 minutes. Remove, toss carefully, then return to the oven and increase the temperature. Continue roasting until the liquid has evaporated and potatoes are crispy on the outside and fork-tender on the inside.
3. Garnish. Season with additional salt and pepper to taste. Serve Greek lemon potatoes with additional fresh parsley.

Tips For The Best Greek Potatoes

Whether you’re preparing this classic dish for a small dinner with family or feeding a crowd, these tips will make sure your lemon Greek potatoes turn out perfectly every time:

• Cut potato wedges to the same size. This ensures that they cook at the same rate.
• Soak cut potatoes in water if time allows. This step is not required, but it removes excess starch which gives the potatoes a crispy exterior. To do this, soak sliced potatoes in cold water for at least 30 minutes before cooking, or overnight. Pat dry before adding oil and seasonings.
• Avoid lining with parchment paper. Leave the baking dish unlined or use foil and grease well. Parchment paper will inhibit browning.
• Position the oven rack correctly. Place the oven rack in the center of the oven for even heat distribution.
• Doubling or tripling the recipe? Use multiple baking dishes so that the potatoes can cook evenly and become slightly crispy.

Storage Instructions

• Store: Place leftover Greek roasted potatoes in a covered container in the refrigerator for up to 5 days.
• Meal prep: Cut up potato wedges or cubes ahead of time, then keep submerged in a bowl of water in the fridge. This prevents browning, and will also help make your potatoes crispy when you cook them. Drain and pat dry before roasting.
• Reheat: Warm up and crisp in the oven at 350 degrees F, or in the microwave (although they won’t be crispy that way). You could also use them cold to make a potato salad using the same dressing and add-ins I use for cauliflower potato salad.
• Freeze: You can freeze this Greek lemon potatoes recipe for up to 3 months. They will be safe to eat, but the texture of the potatoes may change.

What To Serve With Greek Lemon Potatoes

These crispy and irresistible potatoes pack a big flavor punch with their unique flavors. Serve them alongside some complementary dishes for a complete Mediterranean meal:

• Chicken – Mediterranean chicken kabobs would make a perfect pairing with these lemon Greek potatoes, but Mediterranean chicken, chicken piccata, or garlic butter chicken are just as good.
• Lamb – One of the most popular meats in Greek cuisine! Serve this roasted lemon potatoes recipe with gyros (don’t forget the tzatziki sauce!) for casual meals. For special occasions, make boneless leg of lamb or lamb chops (either grilled lamb chops, my most popular baked lamb chops, or for the fastest indoor method, air fryer lamb chops).
• Beef – Nothing beats classic steak and potatoes. Make sirloin steak or chuck eye steak for any day, reverse sear steak for the best steak ever when you have the time, or for a fancier meal, ribeye steak or quick air fryer filet mignon.
• Pork – Make pan seared pork chops or air fryer pork chops while the potatoes roast in the oven so everything is done at the same time. Or pair Greek lemon potatoes with a juicy slow cooker pork loin.
• Salads – Balance the potatoes with a bright, fresh Greek salad, a Mediterranean quinoa salad, or an “all-purpose” Mediterranean salad.

5 from 5 votes

Greek Lemon Potatoes (So Easy!)

This easy roasted Greek lemon potatoes recipe uses simple staples like olive oil, lemon juice, garlic & herbs. Full of Mediterranean flavor!

Prep: 10 minutes

Cook: 50 minutes

Total: 1 hour

Author: Maya Krampf from WholesomeYum.com

Servings: 6 (adjust to scale recipe)

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Ingredients

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• 1 1/2 lb Yukon gold potatoes (~5-6 potatoes; cut into wedges, skin left on) ▢
• 6 tbsp Lemon juice (from 3 lemons) ▢
• 1/4 cup Extra virgin olive oil ▢
• 1/4 cup Chicken broth, reduced sodium (or vegetable broth for vegetarian option) ▢
• 1/4 cup Fresh parsley (chopped, plus more for serving) ▢
• 3/4 tsp Garlic powder ▢
• 1 tsp Dried oregano ▢
• 1/2 tsp Sea salt (plus more to taste at the end) ▢
• 1/4 tsp Black pepper (plus more to taste at the end) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 400 degrees F (204 degrees C).

2. Place the potato wedges in a large bowl. Add the lemon juice, olive oil, chicken broth, parsley, garlic powder, oregano, salt, and pepper. Mix well.

3. Place the seasoned potatoes in a large baking dish. Pour any liquid remaining at the bottom of the bowl over them. Roast in the middle of the oven for 25 minutes.

4. Remove potatoes from the oven and toss carefully with a spoon. Place them back in the oven and increase the temperature to 425 degrees F (218 degrees C). Roast for about 25 minutes, until the liquid in the baking dish has evaporated and potatoes are crispy.

5. If needed, season with additional salt and pepper to taste. Serve Greek lemon potatoes with additional fresh parsley.

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Recipe Notes

Serving size: 1 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 174

Fat 9.2g

Protein 2.6g

Total Carbs 21.7g

Net Carbs 18.8g

Fiber 2.9g

Sugar 1.8g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Side Dish

Cuisine: Greek

Keywords: greek lemon potatoes, greek potatoes, greek potatoes recipe, greek roasted potatoes

Calories: 174 kcal

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