Hey y'all! If you're looking for the perfect side dish that brings a burst of sunshine and a punch of flavor to your meal, you've got to try these Greek Lemon potatoes. With their crispy golden edges, melt-in-your-mouth centers, and zesty lemon-garlic vibe, they’re a crowd-pleaser for family dinners, potlucks, or even a cozy weeknight treat. Let's get cooking!
Why You'll Love This
- Incredible Flavors: Each potato wedge is infused with tangy lemon, aromatic garlic, and savory herbs.
- Crispy & Tender: Enjoy the best of both worlds—super crisp edges and fluffy insides.
- Effortless to Make: All you need is one pan and a handful of pantry staples.
- Perfect for Any Meal: Complements everything from roasted meats to fresh salads.
- Great for Meal Prep: Stays delicious even when reheated later in the week.
Ingredients
- 2 lbs (900g) Yukon Gold potatoes, peeled and cut into wedges
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice (about 1 large lemon)
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Chopped fresh parsley (optional, for garnish)
Directions
Prep the Potatoes
- Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet or roasting pan.
- Peel the potatoes and cut them into thick wedges, roughly the same size for even cooking.
Mix the Marinade
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chicken broth, dried oregano, salt, and pepper.
Roast the Potatoes
- Arrange the potato wedges in a single layer on the baking sheet. Pour the marinade evenly over the potatoes, gently tossing to coat.
- Roast uncovered for 30 minutes, then flip potatoes and spoon some pan juices over the tops.
- Increase oven temperature to 425°F (220°C) and continue roasting for another 25-30 minutes until the edges are golden and crispy, and the potatoes are fork-tender.
Finish and Garnish
- Remove from oven. Sprinkle with fresh chopped parsley if desired and serve immediately. Enjoy!
Notes
- For extra crispiness, use Yukon Gold or Russet potatoes and don’t crowd the pan.
- Let the potatoes rest for 5 minutes out of the oven for flavors to settle before serving.
- Scrape up the caramelized bits from the pan for extra flavor boost!
Variations
- Vegan: Use vegetable broth instead of chicken broth.
- Herby: Add fresh rosemary or thyme alongside oregano.
- Spicy: Sprinkle the marinade with a pinch of red pepper flakes.
Required Equipment
- Large rimmed baking sheet or roasting pan
- Mixing bowl
- Sharp knife and peeler
- Measuring cups and spoons
- Spatula or tongs
Storage Instructions
- Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 4 days.
- To reheat, spread potatoes on a baking sheet and bake at 375°F (190°C) for 10-12 minutes until hot and crispy again.
- Freezing is not recommended as texture can become mushy after thawing.
Serving Recommendations
- Serve alongside grilled chicken, roasted lamb, or fresh fish for a classic Greek meal.
- Pair with a crisp Greek salad or tzatziki for a complete Mediterranean spread.
- Try them as a base for a veggie bowl or breakfast hash with eggs!
Pro Tips
- Cut potatoes evenly for uniform cooking and the best texture.
- Don’t skip the lemon zest; it adds incredible brightness to each bite.
- Baste the potatoes halfway through roasting with pan juices for max flavor and browning.
FAQ
Can I use a different type of potato?
Yes! Yukon Gold or Russet potatoes are best for crispiness, but red potatoes will work too—just adjust cooking time as needed.
Can I make Greek Lemon Potatoes ahead?
Absolutely. You can prep and marinate potatoes a few hours ahead, then just roast before serving for the freshest flavor and texture.
Are Greek Lemon Potatoes gluten-free?
Yes, this recipe is naturally gluten-free when made with either chicken or vegetable broth.
Prep Time: 10 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 10 minutes
Ingredients
- 2 lbs (900g) Yukon Gold potatoes, peeled and cut into wedges
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice (about 1 large lemon)
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Chopped fresh parsley (optional, for garnish)
Instructions
-
1Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet or roasting pan.
-
2Peel the potatoes and cut them into thick wedges, roughly the same size for even cooking.
-
3In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chicken broth, dried oregano, salt, and pepper.
-
4Arrange the potato wedges in a single layer on the baking sheet. Pour the marinade evenly over the potatoes, gently tossing to coat.
-
5Roast uncovered for 30 minutes, then flip potatoes and spoon some pan juices over the tops.
-
6Increase oven temperature to 425°F (220°C) and continue roasting for another 25-30 minutes until the edges are golden and crispy, and the potatoes are fork-tender.
-
7Remove from oven. Sprinkle with fresh chopped parsley if desired and serve immediately. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!






Leave a Reply