Greek-style lemon potatoes are a classic Mediterranean side dish that I turn to whenever I want something hearty, flavorful, and aromatic. Roasted until golden and crisp on the outside while soft and tender inside, these potatoes soak up a bold mixture of lemon juice, garlic, olive oil, and oregano that makes them absolutely irresistible.
Why I Love This Recipe
I love Greek lemon potatoes because they bring together the perfect balance of tanginess, herbs, and comfort. The lemon gives a bright, zesty kick, while the garlic and oregano provide depth and warmth. They pair beautifully with grilled meats, roasted vegetables, or even as the star of a vegetarian plate. Best of all, they’re made with simple ingredients but deliver complex flavor with every bite.
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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Fresh lemon juice
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Olive oil
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Garlic, minced
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Dried oregano
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Salt
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Black pepper
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Chicken or vegetable broth
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Fresh parsley (optional, for garnish)
Directions
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I preheat the oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
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I place the potato wedges in the dish in a single layer, making sure they have a bit of space between them.
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In a bowl, I whisk together lemon juice, olive oil, garlic, dried oregano, salt, pepper, and broth.
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I pour the mixture evenly over the potatoes, making sure they’re well coated.
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I roast for about 40 minutes, then flip the potatoes and spoon some of the pan liquid over them.
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I continue roasting for another 30–40 minutes, until the potatoes are golden brown, slightly crisp on the edges, and tender inside.
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If the pan starts to look dry during roasting, I add a splash more broth or water.
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Before serving, I sprinkle with fresh parsley for color and a bit of freshness if I like.
Servings and Timing
This recipe serves about 4 to 6 people as a side dish. It takes 15 minutes to prep and about 1 hour 15 minutes to roast, so the total time is around 1 hour and 30 minutes.
Variations
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Extra crispy: I finish the potatoes under the broiler for a few minutes for more browning.
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Spicy kick: I add a pinch of red pepper flakes or a dash of hot paprika to the lemon mixture.
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Herb twist: I swap oregano with thyme or rosemary for a different Greek-inspired flavor.
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Vegan version: I use vegetable broth instead of chicken for a completely plant-based dish.
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Add veggies: I sometimes add sliced onions or bell peppers to roast alongside the potatoes.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them on a baking sheet and warm in a 375°F (190°C) oven for about 15 minutes to bring back some crispiness. I’ve also reheated them in a skillet over medium heat with a splash of broth or oil. Freezing isn’t ideal, as the potatoes can get a bit grainy once thawed.
FAQs
What are the best potatoes for this recipe?
I usually go with Yukon Golds for their creamy interior and ability to crisp well, but Russets work great too for a fluffier texture.
Can I make this ahead of time?
Yes, I prepare and roast the potatoes earlier in the day, then reheat in the oven before serving. They still taste fantastic.
Why use broth instead of water?
Broth adds extra flavor and helps the potatoes absorb more richness as they roast. It also prevents the pan from drying out.
Can I skip peeling the potatoes?
Yes, if I’m using thin-skinned potatoes like Yukon Golds, I leave the skin on for more texture and nutrients.
How do I get that perfect lemony flavor?
I use both lemon juice and a bit of zest for a deeper citrus note. Also, spooning the pan juices over the potatoes during roasting helps them soak up all that flavor.
Conclusion
Greek-style lemon potatoes with garlic and oregano are one of my favorite side dishes because they’re simple, bold, and utterly delicious. Whether I’m serving them with roasted lamb, grilled chicken, or a fresh salad, they always steal the spotlight. With their golden edges and punchy lemon-herb flavor, these potatoes are a comforting classic I never get tired of making—or eating.
PrintGreek-Style Lemon Potatoes with Garlic and Oregano
Greek-style lemon potatoes are roasted to perfection in a zesty, garlicky lemon-oregano broth, resulting in crisp edges and tender insides. This Mediterranean classic is a flavorful, comforting side dish ideal for any meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Vegan
Ingredients
- 2.5 lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
- 1/3 cup fresh lemon juice
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken or vegetable broth
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
- Place potato wedges in a single layer in the dish with a bit of space between each.
- In a bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, pepper, and broth.
- Pour mixture evenly over the potatoes to coat them well.
- Roast for 40 minutes, then flip the potatoes and spoon pan juices over them.
- Continue roasting for another 30–40 minutes until golden, crisp on the edges, and tender inside. Add a splash of broth or water if the pan dries out.
- Garnish with fresh parsley before serving, if desired.
Notes
- Use both lemon juice and zest for more intense citrus flavor.
- Don’t overcrowd the pan—spread potatoes out for better browning.
- Use vegetable broth for a vegan version.
- Finish under the broiler for extra crispy edges.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
