Greek lemon potatoes are one of my all-time favorite side dishes—tangy, garlicky, and perfectly roasted until golden and crispy on the outside, yet soft and fluffy inside. Soaked in a savory lemon-oregano marinade, these potatoes are full of bold Mediterranean flavor that pairs beautifully with everything from roasted meats to veggie platters.
Why You’ll Love This Recipe
I love how these potatoes transform into something magical with just a handful of pantry staples. The lemon and garlic infuse every bite with brightness, while slow roasting gives them that irresistible crispy edge. Whether I’m making them for a weeknight dinner or serving them as part of a feast, they always get rave reviews.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Yukon gold or russet potatoes, peeled and cut into wedges
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Olive oil
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Fresh lemon juice
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Garlic, minced
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Chicken broth or vegetable broth
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Dried oregano
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Salt
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Black pepper
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Optional: chopped fresh parsley for garnish
Directions
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I preheat the oven to 400°F (200°C).
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I place the potato wedges in a large baking dish or roasting pan.
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In a bowl, I whisk together olive oil, lemon juice, garlic, broth, oregano, salt, and pepper.
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I pour the mixture over the potatoes, tossing them to coat evenly.
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I roast the potatoes uncovered for about 40 minutes, then flip them and roast for another 30–40 minutes, or until they’re golden and crisp on the edges, and tender inside.
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If there’s liquid left in the pan, I let the potatoes roast a bit longer so they soak it up and caramelize beautifully.
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I garnish with fresh parsley and serve hot.
Servings and timing
This recipe makes about 4–6 servings. Prep takes around 10 minutes, and total roasting time is about 75–80 minutes. I usually have them ready in just under an hour and a half, but it’s so worth the time.
Variations
Sometimes I add a sprinkle of paprika or a pinch of chili flakes for a bit of heat. For a more intense lemon flavor, I add some lemon zest before roasting. If I want to make them richer, I finish with a few crumbles of feta right before serving.
Storage/reheating
I store leftovers in the fridge for up to 4 days. To reheat, I use the oven or air fryer at 375°F to bring back that crispiness. The microwave works too, but the texture won’t be quite as crispy.
FAQs
What type of potatoes work best?
I like Yukon golds for their creamy texture and ability to crisp up. Russets also work well and get beautifully fluffy inside.
Can I make these ahead of time?
Yes, I par-roast them for 40 minutes, let them cool, then finish roasting before serving. They crisp up nicely that way.
Why do Greek potatoes cook in broth?
It’s key to the flavor and texture. The potatoes soak up the lemony broth as they roast, giving them their signature soft interior and deep taste.
Do I need to peel the potatoes?
Not necessarily. I sometimes leave the skins on for a rustic texture—just scrub them well before cutting.
What can I serve with Greek lemon potatoes?
I love pairing them with grilled chicken, lamb, fish, or roasted veggies. They also go great with tzatziki and a Greek salad.
Conclusion
The best Greek lemon potatoes are crispy, golden, and full of bright, savory flavor. I love how simple they are to make and how impressive they taste. Whether I’m serving them as a side or snacking on them straight from the pan, they always bring a little Mediterranean sunshine to the table.
