Let's talks about Greek lemon potatoes. Seriously, these might be the best potatoes I've ever made. They are soft in the middle, a little crispy on the edges, and loaded with lemony, garlicky flavor. If you love simple comfort food that tastes fancy, this easy Greek lemon potatoes recipe is going to be your new favorite.
If you've been searching for a Greek side dish that's easy to make but still feels special, these Greek lemon potatoes with oregano totally deliver. They are crispy on the edges, soft on the inside, and full of bright, tangy flavor. Every bite reminds you of the perfect lemon potatoes you've had at a Greek restaurant, the ones that taste so good you can't stop thinking about them.
Looking for more Mediterranean or Greek dishes? Check out my baked Greek meatballs, Greek salad, Greek pasta salad, Instant Pot Greek chicken lemon rice soup (Avgolemono), Tzatziki sauce, spinach feta and rice casserole, and creamy lemon chicken rice soup.
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Why You'll Love These Greek Lemon Potatoes
What I also love is how these oven-roasted Greek potatoes go with almost everything. Roasted chicken? Perfect. Fish or lamb? Even better. These Greek lemon potatoes are also great with toppings like feta, fresh herbs, or a squeeze of extra lemon. They are comforting, fresh, healthy, and make your dinner feel just a little more special without a ton of work.
Ingredients You'll Need:
You don't need much to make these easy Greek lemon potatoes Just a few simple ingredients you probably already have at home.
- Potatoes: Yukon gold or russet work great. Cut them into thick wedges.
- Olive oil: The good stuff makes a difference and helps everything get golden and crispy.
- Fresh lemon juice. The stay of the show for the classic Greek flavor.
- Garlic. Freshly grated is a must.
- Dried oregano. Essential for the authentic Greek taste.
- Broth. Chicken or vegetable broth work fine. It helps the potatoes stay soft inside while roasting.
- Salt. To bring all the flavors together.
How to Make Greek Lemon Potatoes:
Making these patates lemonates is easier than it looks, and the smell while they roast is amazing. Just follow a few simple steps, and you'll have golden, crispy, tender potatoes that taste like they came straight from a Greek restaurant.
Prep your potatoes
Start by washing, peeling, and cut the potatoes into thick wedges. Arrange the potato wedges in a large baking dish in a single layer.
Marinate the potatoes
In a mixing bowl. Whisk together olive oil, lemon juice, garlic, oregano, salt, and chicken stock the pour them over the potatoes. Cover the baking dish with a plastic wrap, then marinate for 2 hours or up to overnight.
Roast
Remove the marinated potatoes from fridge. Preheat the oven to 400°F and choose the conventional bake setting. Roast the potatoes for about 45-60 minutes, turning once halfway through, until the potatoes are golden, crispy on the edges, and have absorbed most of the liquid.
Tips for Perfect Greek Lemon Potatoes:
- Use the right potatoes. Yukon gold or russet potatoes work best because they get crispy on the outside and stay soft inside.
- Cut evenly. Try to make all the wedges about the same size so they cook evenly.
- Give them space. Arrange the potatoes in a single layer in the baking dish so they roast instead of steam.
- Choose conventional bake. Using the conventional bake setting in your oven helps the potatoes roast evenly and get that perfect golden color.
- Check halfway through. Turn the potatoes once during roasting to get golden, crispy edges all around. If the liquid gets too dry, you can add more stock.
- Add toppings after baking. Feta, fresh herbs, or a squeeze of extra lemon on top makes them more delicious.
- Try marinating overnight. If you have time, let the potatoes sit in the lemon mixture in the fridge. The flavors get even better.
FAQs about Greek Lemon Potatoes:
Nope! No parboiling needed. The broth and lemon juice help cook them through while roasting. It's easy and no extra pot to wash.
Make sure the potatoes are in a single layer and not crowded in the pan. Crowding traps steam and keeps them soft. You can also broil them for a few minutes at the end for extra crunch.
They go with just about anything, grilled chicken, lamb, fish, or even a big Greek salad. They are the perfect side for any Mediterranean-style meal.
Absolutely! Just swap the chicken broth for vegetable broth. The flavor stays fresh, lemony, and delicious.
Yukon Gold or Russet potatoes work best. Yukon golds stay creamy inside while getting nice and crisp on the outside. Russets will get a little fluffier, which is also great!
If you are in a hurry, you can skip the marinating steps. Just season the potato well and let them sit while the oven preheats. Though, I highly recommend marinating them for at least 2 hours for the best flavor.
📖 Recipe
Greek Lemon Potatoes
Equipment
- a large baking pan (9x13 inch)
Ingredients
- 2 pounds Yukon gold (or Russet potatoes)
- ¼ cup extra virgin olive oil
- 5 tablespoons freshly squeezed lemon juice
- 1 cup chicken broth
- 1½ teaspoons freshly grated garlic
- 1 tablespoon dried oregano
- ¼ teaspoon kosher salt
- lemon zest
- freshly chopped fresh oregano or parsley
Method
- Prepare the potatoes: Peel and cut potatoes into thick wedges. Arrange them in a single layer in a large baking pan (9x13 inch).
- Make the marinade: In a bowl, whisk together chicken broth, olive oil, lemon juice, garlic, oregano, and salt.
- Marinate the potatoes: Pour the marinade over the potatoes, cover the pan with foil or plastic wrap, and marinate in the fridge for at least two hours or up to overnight.
- Prepare the oven: Remove the marinated potatoes from fridge. Preheat the oven to 400°F and choose the conventional bake setting.
- Roast: Roast the potatoes uncovered for about 45-60 minutes, turning once halfway through, until the potatoes are golden, crispy on the edges, and have absorbed most of the liquid.
- Serve: Sprinkle with lemon zest and freshly chopped oregano leaves or parsley. Serve immediately.
Rika says
This Greek Lemon Potatoes recipe is always a hit! Crispy, tangy, and full of flavor.