These Greek Lemon Potatoes are tender and golden with bright citrus flavor, savory herbs, and irresistibly crisp edges that everyone will love.
These Greek Lemon Potatoes are a flavorful side dish made with tender potatoes roasted in a savory mixture of fresh lemon juice, garlic, oregano, and olive oil. As they cook, the potatoes absorb the bright, tangy flavors while developing golden, lightly crisp edges and soft, fluffy centers.
For more potato side dishes you have to check out my Mexican Potatoes, Lyonnaise Potatoes, and Red Skin Mashed Potatoes.
Table of Contents
Why You’ll Love These Greek Lemon Potatoes
- Compared to other roasting potatoes, these roast in a flavorful liquid allowing the potatoes to absorb the liquid while they cook.
- This is a one pan dish. No bowls, just throw everything into the pan which makes cleanup a breeze.
- These potatoes have two contrasting textures. A crispy and crunchier outer layer and a soft fluffy inside.
Recipe Ingredients
Lemons – To bring out that bright and fresh lemon flavor.
Oregano – To give that classic Mediterranean flavor that melds perfectly with the garlic and lemon.
Chicken Broth – The base liquid for these lemon potatoes.
For a full list of ingredients and amounts see the recipe card below.
How to Make Greek Lemon Potatoes
Step #1: Preheat your oven to 400 degrees Fahrenheit. Optional Step: For easier cleanup, line a 9×13-inch baking dish with aluminum foil before adding the ingredients.
Step #2: In a 9×13 baking dish whisk together the chicken broth, olive oil, lemon juice, garlic, oregano, salt, pepper, garlic powder, and onion powder.
Step #3: Add the potato wedges, coat them in the liquid mixture, and arrange them into an even layer in the pan.
Step #4: Bake uncovered for 45–50 minutes, stirring once halfway through, until the potatoes are tender and most of the cooking liquid has been absorbed.
Step #5: Increase the oven temperature to 425°F and continue roasting for 15–20 minutes, turning the potatoes once if desired, until the edges are crisp and deeply golden brown. For extra crispy, golden brown edges, switch the oven to High Broil and broil for 2–3 minutes, watching carefully to prevent the potatoes from burning. Then serve and enjoy!
Expert Tip
If Using A Glass Baking Dish – Let the oven finish preheating to Broil before placing the dish back in, and keep it at least 6–8 inches from the heating element.
FAQs
Of course! You can swap out the chicken broth for vegetable broth and you’re all set!
You want a creamy and slightly waxy potato. With this the best options are Yukon gold, or any other generic yellow potatoes. You can use russet but I would choose these last if possible.
Storage Information
You can store any leftovers of these Greek Lemon Potatoes in and airtight container in your fridge for 4 days. For longer storage, you can freeze for up to 2 months, then thaw overnight in the refrigerator before reheating.
Reheat them in a 375°F oven for 10–15 minutes or in an air fryer until hot and lightly crisp again. You can also microwave them, although the potatoes will be softer.
More Greek Recipes To Love
Greek Lemon Potatoes Recipe
Ingredients
- 3 lbs Yukon gold potatoes - cut into 1 inch thick wedges
- 1 1/2 cups low sodium chicken broth
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 5 cloves garlic - finely minced
- 1 Tbsp dried oregano
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp fresh parsley - optional garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Optional Step: For easier cleanup, line a 9×13-inch baking dish with aluminum foil before adding the ingredients.
- In a 9×13 baking dish whisk together the chicken broth, olive oil, lemon juice, garlic, oregano, salt, pepper, garlic powder, and onion powder.
- Add the potatoes, coat them in the liquid mixture and arrange them into an even layer.
- Bake uncovered for 45–50 minutes, stirring once halfway through, until the potatoes are tender and most of the cooking liquid has been absorbed.
- Increase the oven temperature to 425°F and continue roasting for 15–20 minutes, turning the potatoes once if desired, until the edges are crisp and deeply golden brown.
- For extra crispy, golden brown edges, switch the oven to High Broil and broil for 2–3 minutes, watching carefully to prevent the potatoes from burning*.
NOTES
Nutrition
