If you are looking to kick up your classic Roasted Potatoes, you have to try our Greek Lemon Potatoes recipe. These crispy, golden potatoes with a creamy inside and just a hint of tangy lemon, will transport you right to the Mediterranean. They are the perfect side dish for your dinner.

Sliced potato wedges in casserole dish garnished with oregano

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My family loves Greek-inspired food. Try our crisp Greek Salad or our sweet, flaky Baklava. If you are a fan of Greek dishes, this popular ‘Patates Lemonates’ (Lemon Potatoes) recipe is one my entire family swoons over.

What are Greek Lemon Potatoes?

Greek lemon potatoes are a staple in Greek cuisine. These potato wedges are braised in a lemon-garlic flavored broth, with herbs such as oregano. The lemon juice gives an ordinary roasted potato this recipe’s distinctive tangy flavor as it soaks up all of the broth while baking, and the olive oil adds richness and helps to create those brown, crispy edges.

Lemon potatoes are a side dish often served with signature Greek dishes such as souvlaki, roasted meats, or grilled fish (it’s excellent with Grilled Salmon). The vibrant lemon flavor complements any main course.

Greek lemon potato wedges being served with a spoon

Ingredients

The key to making great lemon Greek potatoes is to choose the best ingredients. This recipe doesn’t require much, but using the freshest ingredients adds to the amazing taste of this dish. Be sure to refer to the recipe card for the full instructions:

  • Yukon gold potatoes – Skins on and scrubbed clean. Cut evenly into 1″-thick wedges
  • Chicken stock – The potatoes will soak up the stock and flavors. Make this dish vegetarian by using vegetable broth instead. To keep this recipe gluten-free, choose a GF broth or stock.
  • Olive oil – Extra virgin olive oil coats the potatoes and gives them that crispy outside while sealing all of the flavors inside.
  • Lemon juice – I always recommend fresh lemon juice since it’s the star of this recipe. Concentrated lemon juice can be a little pungent.
  • Garlic – Minced fresh garlic has the best flavor and aroma.
  • Seasoning – all you need are oregano and salt for these potatoes. Oregano adds Mediterranean flavor notes while salt makes all of the flavors shine.
  • Butter – this isn’t always added to Greek Potatoes but it improves the flavor and texture of the potatoes.
Ingredients for greek lemon potatoes chicken stock, garlic, butter, oregano, olive oil

Pro Tip: Choose a potato that is high in starch for the best texture. We chose Yukon Gold because they are both waxy and starch, but Idaho Russet, Maris Piper, Yukon Gold, or King Edward will all work well too.

How to Make Greek Lemon Potatoes

  1. Prepare Potatoes – Slice potatoes into 1-inch wedges.
  2. Combine – Olive oil, lemon juice, chicken stock, garlic, oregano, and salt in a 9″x13″ casserole dish.
  3. Add Potatoes and toss to coat them in pan sauce. Then arrange them evenly in the pan and dot the tops with pieces of butter.
  4. Bake – Bake at 400°F for 70-80 minutes or until fork tender, making sure to stir twice while cooking to keep the potatoes coated in the flavorful sauce. The potatoes will absorb most of the liquid while cooking.
  5. Crisp – If you love crispy edges, broil for 3-4 minutes. Finally, remove from the oven and toss to coat in the remaining pan sauce. You can transfer the potatoes into a new dish or serve them right from the baking dish garnished with finely chopped parsley.
How to make Greek Lemon Potatoes. Potato wedges, chicken broth in a baking dish with herbs

Pro Tip: Be sure to cut your potatoes into evenly sized wedges so they cook at the same rate. Make them thick enough to keep their shape after absorbing all of the pan juices.

Common Questions

Should I peel my potatoes before baking?

This is completely up to you – this recipe will work either way, peeled or unpeeled. Yukon Gold potato skins crisp up beautifully while baking so we tend to keep them on.

Should I boil my potatoes first?

Boiling your potatoes, or parboiling them, will speed up the cooking process, but it is not necessary since the potatoes will become tender while absorbing all of that delicious lemony broth while roasting in the pan.

Why aren’t my potatoes crispy?

These potatoes are supposed to be more tender than crispy, but if you like crispy potatoes, switch your oven to broil after baking them. Broil for about 4 minutes, being sure to watch them closely so they do not over-crisp or burn.

Greek potatoes in a casserole dish

What to Serve with Greek Lemon Potatoes

These irresistible potatoes are full of great flavors that naturally complement any meat, sandwich, or salad dish. Here are a few of our favorite dishes to serve with Greek lemon potatoes:

Pro Tip: For added flavor, sprinkle chunks of feta cheese on top of your potatoes before serving. The salty, creaminess of the feta combined with the lemon potatoes is so delicious.

How to Store and Reheat

This recipe is really best enjoyed when served immediately from the oven, but you can do some of the prep ahead of time.

  • Meal Prep – If you want to prep ingredients earlier in the day, chop up the potatoes and store them in a bowl of water in the refrigerator (this prevents browning). When you are ready to cook the potatoes, drain and pat them dry.
  • Leftovers – If you happen to have leftovers, you can store them in an airtight container in the refrigerator for up to 5 days. To reheat, bake in the oven for 10 minutes at 350°F or in an air fryer for 7-10 minutes. You can microwave them, but they will not be as crispy as the oven or air fryer methods.
  • Can I freeze? We do not recommend freezing these potatoes, as the texture will not be the same.
greek lemon potato wedges garnished with oregano and parsley

More Greek Recipes

If you love this Greek Lemon Potatoes recipe, then you must try these Greek-inspired recipes.

Natasha's Kitchen Cookbook

Greek Lemon Potatoes Recipe

4.97 from 51 votes
Author: Natasha Kravchuk
Greek lemon potato wedges in a casserole dish served with a spoon
These crispy, golden Greek lemon potatoes with just a hint of tangy lemon, will transport you right to the Mediterranean. They are the perfect side dish for your dinner.
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

Ingredients 

Servings: 6 servings

Instructions

  • Preheat the oven to 400 ̊F. In a 9×13" casserole dish, add olive oil, lemon juice, chicken stock, garlic, oregano, and salt and stir to combine.
  • Add sliced potatoes and toss to coat in the pan sauce, then spread them evenly in the pan (the potatoes won’t be fully submerged and that’s ok). Dot the tops of the potatoes with butter.
  • Bake at 400 ̊F for 70-80 minutes or until fork-tender. Stir a couple of times through baking to coat the potatoes in the pan juices. By the end of the baking time, most of the liquid will be absorbed except for the oil. If you love crisp edges on the potatoes, broil for 3-4 minutes to brown the tops of the potatoes.
  • Remove from the oven and toss to coat in the pan sauces. You can serve the potatoes right out of the casserole dish or transfer them to a platter and drizzle some of the pan sauce over the top. Garnish with finely chopped parsley.

Nutrition Per Serving

1serving Serving381kcal Calories42g Carbs6g Protein22g Fat5g Saturated Fat2g Polyunsaturated Fat14g Monounsaturated Fat0.2g Trans Fat10mg Cholesterol802mg Sodium1021mg Potassium5g Fiber2g Sugar189IU Vitamin A50mg Vitamin C46mg Calcium2mg Iron
Nutrition Facts
Greek Lemon Potatoes Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
381
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
10
mg
3
%
Sodium
 
802
mg
35
%
Potassium
 
1021
mg
29
%
Carbohydrates
 
42
g
14
%
Fiber
 
5
g
21
%
Sugar
 
2
g
2
%
Protein
 
6
g
12
%
Vitamin A
 
189
IU
4
%
Vitamin C
 
50
mg
61
%
Calcium
 
46
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Side Dish
Cuisine: Greek
Keyword: oven roasted potatoes
Skill Level: Easy
Cost to Make: $
Calories: 381

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Terry
    May 8, 2024

    Hello,
    Can you marinate the potatoes in all the juices overnight then bake? Tks

    Reply

    • NatashasKitchen.com
      May 8, 2024

      Hi Terry! I think you can, but usually potatoes need to be fully submerged or they will start to turn brown.

      Reply

  • Dena k
    May 6, 2024

    Being 100 per cent Greek we decided to try this recipe. I cannot begin to tell you how fantastic they came out. Everyone at the Easter table kept commenting on how great the lemon potatoes came out this year.

    Reply

    • NatashasKitchen.com
      May 6, 2024

      Hi Dena! Thank you so much for trying the recipe. I’m so glad you also enjoyed it!

      Reply

  • Christine S
    April 21, 2024

    So delicious! Highly recommend this recipe. As good, if not better than some Greek restaurants and yet, super easy not simple step. Definitely a new family favourite!

    Reply

    • Natasha's Kitchen
      April 21, 2024

      Thank you for your good comments and recommendation, Christine!

      Reply

  • Tim
    March 31, 2024

    Natasha, we ended up using a rainbow blend of baby carrots. It was excellent and tasted so fresh. Perhaps next time I may add a tbsp of honey as well. Happy Easter!

    Reply

  • Tim
    March 31, 2024

    I’ve made this on several occasions and I love it! How do you think it would be substituting carrots for the potatoes?

    Reply

    • NatashasKitchen.com
      March 31, 2024

      Hi Tim! I’m so glad you love it. I have not swapped out the potatoes, but please let us know how it is if you do.

      Reply

      • Tim
        March 31, 2024

        Natasha, we ended up using a rainbow blend of baby carrots. It was excellent and tasted so fresh. Perhaps next time I may add a tbsp of honey as well. Happy Easter!

        Reply

        • NatashasKitchen.com
          March 31, 2024

          That’s great, Tim! Thank you for the feedback. Happy Easter!

          Reply

  • Marie
    March 26, 2024

    Super tasty! Could I use the small potato gems instead of larger potatoes cut in quarters? Will they bake ok?

    Reply

    • Natasha's Kitchen
      March 26, 2024

      Hi Marie, I haven’t tested them to advise. We’d love to know how it turns out if you try that!

      Reply

  • Nancy K Olson
    March 24, 2024

    Excellent! Easiest Greek recipe I’ve ever made! Followed the recipe exactly, thank you!

    Reply

  • Andrea
    February 8, 2024

    These are likely the best potatoes I have ever eaten. They are lemony and crispy, yet soft inside. Fabulous!

    Reply

    • NatashasKitchen.com
      February 8, 2024

      Hi Andrea! I’m so glad you love them. Thank you.

      Reply

  • Abbott Fletcher
    January 15, 2024

    5-star potential: I gave it only four stars because there was too much lemon, and I overcooked it.
    It’s now on my shortlist.
    Thank you, Natasha.

    Reply

  • SusyBalt
    January 14, 2024

    Doesn’t seem like this would be a good recipe for an airfryer – agree?

    Reply

    • Natasha's Kitchen
      January 14, 2024

      Hi Susy, I usually just reaheat these using the air fryer. I haven’t tried coking them from scratch using that but feel free to experiment.

      Reply

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