Greek Lemon Potatoes Recipe

If you’ve ever wondered how your favorite Greek restaurant makes juicy yet crispy lemon potatoes, this recipe is for you. 

Our Greek lemon potatoes recipe features tender Yukon gold or red potatoes that hold up well to roasting, fresh lemon juice, aromatic garlic, and savory oregano.

This versatile side dish pairs well with many main courses, is easy to prepare with minimal ingredients, and is absolutely delicious—let’s dive in!

How To Make Greek Potatoes

Making Greek potatoes is very simple! You only need a handful of ingredients (many of which you probably already have in your pantry). Preparing them only takes a few minutes—the rest is hands-off roasting in the oven. 

Scrub your potatoes and slice them into wedges (the thinner they are, the faster they will cook and the crispier they will get). Next, mix in some classic Greek flavors like lemon, oregano, and garlic and one cup of broth or water. 

The last step is the easiest: pop them in the oven and forget about them! (Well, not for too long—you’ll need to give them a quick stir halfway through.) 

The timing will differ based on your oven and the thickness of your potato wedges. They will most likely take around 40 to 50 minutes. If you want them crispier, keep them in longer! 

Greek Potatoes Ingredients

Potatoes

Of course, potatoes are the star ingredient of Greek lemon potatoes! The type you use matters. For the best results, use Yukon gold or red potatoes.

Similar to fingerling potatoes, Yukon potatoes are waxy, as opposed to starchy potatoes like Russet. Waxy potatoes hold together better when roasted, while starchy potatoes are better for mashing or pureeing.

Lemon Juice

Freshly squeezed lemon juice is a cornerstone of Greek cuisine; Greek potatoes are no exception. 

This recipe uses ⅓ cup of lemon juice, which might take 3 or 4 lemons depending on how juicy they are.

If you don’t have enough fresh lemons (or don’t want to give your hands the workout of squeezing so many), use bottled lemon juice in a pinch. However, we recommend fresh lemon juice—it really is much better!

Oil

We roasted the potatoes in avocado oil, a neutral oil that allowed the flavors of the lemon and garlic to shine.

However, you can’t get more Greek than extra-virgin olive oil, which adds a fruity, slightly peppery, and herbal flavor. 

One-quarter of a cup of oil may seem like a lot, but it’s necessary if you want to give the potatoes crispy edges.

Garlic

Garlic is a significant ingredient in Greek cuisine (as well as many others worldwide), adding depth and flavor to many foods.

While garlic is not inherently Greek, it is an essential ingredient in Greek dishes, including these potatoes. 

We used five or six garlic cloves, grated freshly with a microplane grater. Although you could mince garlic, we like the finer texture of using the microplane (plus, it’s way easier). As a quick note, garlic powder will not suffice here—you need fresh garlic!

Chicken Broth

Adding a cup of broth ensures the potatoes remain moist and flavorful during the roasting process.

You can use chicken or vegetable broth, but we wouldn’t recommend beef broth for this recipe. If you don’t have broth, water will also work—of course, it will have less flavor than broth.

It’s important not to skip out on the liquid entirely. The potatoes need liquid to soak up all of the lemony, garlicky goodness!

Essentially, the broth acts as a braising liquid so the garlic doesn’t burn. It also helps the potatoes get slightly crispy on the edges yet stay juicy in the middle.

Seasonings

Oregano is a classic herb used in Greek cuisine. The name “oregano” comes from the Greek words “oros” (mountain) and “ganos” (joy), translating to the “joy of the mountains.” It also refers to oregano’s prevalence in the mountainous regions of Greece.

We used dried oregano, but fresh oregano would also be delicious. 

Of course, salt is needed for every savory side dish. This is especially true for potatoes, which can be bland on their own. Feel free to use salt to your taste preferences, plus black pepper if you’d like.

What To Serve With Greek Lemon Potatoes

Greek lemon potatoes go well with many different main dishes or other sides. Some ideas of what to serve with Greek potatoes include:

• Roasted whole chicken with lemon and herbs
• Grilled salmon
• Grilled shrimp skewers
• Roasted lamb
• Gyros (seasoned and roasted lamb and/or beef served with pita bread, tomatoes, onions, and tzatziki)
• Souvlaki (skewers of marinated and grilled meat)
• Greek salad (tomatoes, cucumber, red onion, olives, and feta cheese) 
• Grilled vegetables (like zucchini, asparagus, or squash)
• Pita bread and dips (like hummus or tzatziki) 
• Dolmades (stuffed grape leaves)

Greek Lemon Potatoes Recipe

If you’ve ever wondered how your favorite Greek restaurant makes juicy yet crispy lemon potatoes, this recipe is for you.

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Prep Time 4 minutes mins

Cook Time 50 minutes mins

Total Time 54 minutes mins

Course Side Dish

Cuisine Greek

Servings 8

Calories 175 kcal

Ingredients

  

1x2x3x

• 2 lbs Yukon gold potatoes or Red potatoes
• ¼ cup neutral oil (like avocado oil)
• ⅓ cup lemon juice
• 5-6 cloves garlic, grated
• 1 cup liquid (water or broth)
• 1 tbsp dried oregano
• salt to taste

Instructions

 

• Preheat oven to 400F.
• Wash and slice potatoes into wedges.
• Coat the potato wedges with oil, grated garlic (use a microplane if you have one for the easiest option), lemon juice, oregano, liquid (chicken broth, vegetable stock, or water), and salt.
• Place potatoes onto a baking dish, adding any remaining liquid over the top of the potatoes.
• After 25 minutes, give the potatoes a toss.
• Cook for an additional 20-25 minutes or until the roasted potatoes are fork-tender.

Nutrition

Serving: 1gCalories: 175kcalCarbohydrates: 25gProtein: 3gFat: 7gSugar: 2g

Keyword potatoes

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