Greek Lemon Potatoes

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Some of my favorite food experiences in Europe have come from places on the Mediterranean Sea. On one such trip in Spain, we took a cooking class for fun. It included several Spanish dishes (of course), but there was also this amazing Greek dish: Greek lemon potatoes. Interestingly enough, they were very similar to the Greek roasted potatoes recipe served at the restaurant where I worked in college, which was owned by an immigrant from the Greek island of Santorini. I’ve recreated my own version at home and I think you’re going to love it!

Why You’ll Love My Greek Lemon Potatoes Recipe

• The perfect texture – Crispy on the outside, fluffy and soft on the inside… a.k.a. how we all want our spuds.
• Lemon garlic flavor – While this Greek potatoes recipe might seem a lot like my regular roasted potatoes on the surface — crispy on the outside, tender on the inside — there are key differences that have a big impact. Unlike American ones, my Greek lemon potatoes roast in a garlicky lemon broth with dried oregano, so they’re infused with flavor all the way through the inside.
• Simple ingredients – It’s just 7 common, natural ingredients found at any grocery store (plus salt and pepper).
• Quick and easy – The prep takes only 10 minutes, and then I just let my oven do its thing. You can make your main dish in the meantime.
• Versatile – Of course this easy side dish works particularly well as part of a Mediterranean meal, but really, it goes with everything! I serve it with many of my American dishes, too.

Ingredients & Substitutions

Here I explain the best ingredients for my Greek lemon potatoes recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Potatoes – In my opinion, Yukon Golds make the best Greek potatoes because their texture is somewhere between a waxy and starchy potato. However, you could use Idaho or Russet potatoes as well, which would be more starchy. Cut the spuds into wedges or cubes. I don’t peel them, but you can if you like.
• Lemon Juice – Our star flavor! I recommend fresh lemon juice for the best flavor (and lemon is a key component in this dish!), but you can also use bottled for convenience.
• Olive Oil – Oil is key for getting a crispy exterior, plus it helps the seasonings stick. I use and recommend extra virgin olive oil, as its strong flavor is so complimentary to Mediterranean flavors. But you can also make my Greek roasted potatoes with other types of olive oil, or even avocado oil if that’s what you’ve got.
• Broth – This is the “secret ingredient” that infuses the flavor on the inside of the potatoes, instead of just the outside. I use low sodium store-bought or make chicken broth from scratch, but any kind you like (even bone broth) would work. To make this recipe vegetarian, use vegetable stock.
• Herbs – Fresh parsley and dried oregano bring these Greek lemon potatoes to life. You can substitute oregano with an equal amount of Italian seasoning, but it will be less authentic.
• Garlic Powder – I used garlic powder to keep it simple. You can substitute 6 fresh minced garlic cloves if you like. I normally wouldn’t suggest minced garlic for high-temperature roasting, as it can burn, but in this Greek potatoes recipe the broth will help protect them.
• Sea Salt & Black Pepper

VARIATION: Add cheese!

Jazz up your lemon potatoes with a sprinkle of shredded (or grated) parmesan or crumbled feta cheese after cooking.

How To Make Greek Potatoes

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Season. Mix the potato wedges (or cubes) with lemon juice, olive oil, chicken broth, parsley, garlic powder, oregano, salt, and pepper. I do this directly in a baking dish for less dishes to wash, but you can use a large bowl to have more space and then transfer the potatoes to your baking dish. Make sure to pour any liquid remaining at the bottom of the bowl over them.
2. Bake. Roast Greek potatoes in the oven for 25 minutes. Remove, toss carefully, then return to the oven and increase the temperature. Continue roasting until the liquid has evaporated, and potatoes are crispy on the outside and fork-tender on the inside.
3. Garnish. Season with more salt and pepper to your taste. Serve your Greek lemon potatoes with more fresh parsley on top.

My Recipe Tips

• Cut your potato wedges to the same size. This ensures that they cook at the same rate.
• Soak the cut potatoes in water if time allows. This step is not required, but I like to do it to remove excess starch, which gives the potatoes a crispy exterior. To do this, soak the wedges in cold water for at least 30 minutes before cooking, or overnight. Pat dry before adding oil and seasonings.
• Don’t crowd the pan too much. I don’t worry about lots of space for my Greek potatoes like I do when I’m roasting vegetables, but try to make sure you don’t have multiple layers. If you’ve only got small pans or you’re doubling the recipe, use multiple baking dishes so that the spuds cook evenly and become slightly crispy.

Storage Instructions

• Store: Keep leftovers in a covered container in the refrigerator for up to 5 days.
• Meal prep: I often cut the potato wedges ahead of time, then keep them submerged in a bowl of water in the fridge. This prevents browning, and will also help make your potatoes crispy when you cook them. Drain and pat dry before roasting.
• Reheat: Warm up the Greek potatoes in the oven again, this time at 350 degrees F. You can use the microwave, but they won’t be crispy that way. You can also use them cold for a potato salad, with the same dressing and add-ins I use for my cauliflower potato salad.
• Freeze: These freeze pretty well after baking. They last for up to 3 months in my freezer.

Serving Suggestions

These Greek lemon potatoes pack a big Mediterranean flavor punch, so I like to serve them with matching main dishes from the same region. But, neutral entrees that don’t come from a different cuisine also work well.

• Chicken – Greek potatoes pair perfectly with my Mediterranean chicken, marinated Greek chicken, or chicken kabobs, for the same flavor profile. I also love them with cornish hens, chicken piccata, or garlic butter chicken.
• Lamb – I often serve these with my gyros (don’t forget the tzatziki sauce!) for casual meals. For special occasions, make my boneless leg of lamb or lamb shoulder chops — either grilled lamb chops, baked lamb chops (my most popular way to cook them), or for the fastest indoor method, air fryer lamb chops.
• Beef – My sirloin steak or chuck eye steak make quick options for any day of the week. If you want to get fancy, try my easy ribeye steak recipe, quick air fryer filet mignon, or even my reverse sear steak when you have extra time to make something truly special.
• Pork – I like to make my pan seared pork chops or air fryer pork chops while I’ve got lemon Greek potatoes in the oven, so everything is done at the same time. If you can’t get enough of Greek flavors, go with Greek souvlaki.
• Seafood – My husband’s favorite with these is my Greek shrimp, but you can also opt for simple pan fried tilapia or lemony baked salmon.
• Salads – I’ve got lots of Mediterranean salads to balance the rich lemon potatoes! Of course a simple Greek salad is the most classic (sometimes I even drizzle the spuds with the Greek salad dressing), but my heartier quinoa salad or bright, fresh Mediterranean salad with chickpeas would also pair nicely.

My Favorite Baking Dish For This Recipe

I use and love this baking dish. Unlike a rimmed baking sheet, it allows the potatoes to sit in the lemon garlic broth and absorb the flavors.

Recipe Card

4.95 from 34 votes

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Greek Lemon Potatoes (So Easy)

This easy roasted Greek lemon potatoes recipe uses simple staples like olive oil, lemon juice, garlic & herbs. Full of Mediterranean flavor!

Prep: 10 minutes

Cook: 50 minutes

Total: 1 hour

Author: Maya Krampf from Wholesome Yum

Servings: 6 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 1 1/2 lb Yukon gold potatoes  (~5-6 medium potatoes; cut into wedges, skin left on) ▢
• 6 tbsp Lemon juice (from 3 lemons) ▢
• 1/4 cup Extra virgin olive oil ▢
• 1/4 cup Chicken broth, reduced sodium (or vegetable broth) ▢
• 1/4 cup Fresh parsley (chopped, plus more for serving) ▢
• 3/4 tsp Garlic powder ▢
• 1 tsp Dried oregano ▢
• 1/2 tsp Sea salt (plus more to taste at the end) ▢
• 1/4 tsp Black pepper (plus more to taste at the end) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).

2. Place the potato wedges in a large bowl. Add the lemon juice, olive oil, chicken broth, parsley, garlic powder, oregano, salt, and pepper. Mix well.

3. Place the seasoned potatoes in a large baking dish. Pour any liquid remaining at the bottom of the bowl over them. Roast in the middle of the oven for 25 minutes.

4. Remove potatoes from the oven and toss carefully with a spoon. Place them back in the oven and increase the temperature to 425 degrees F (218 degrees C). Roast for about 25 minutes, until the liquid in the baking dish has evaporated and potatoes are crispy.

5. If needed, season with additional salt and pepper to taste. Serve Greek lemon potatoes with additional fresh parsley.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1 cup

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Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 174

Fat 9.2g

Protein 2.6g

Total Carbs 21.7g

Net Carbs 18.8g

Fiber 2.9g

Sugar 1.8g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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